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Fluffy Spiced Pumpkin Waffles with Brown Butter Maple Syrup

A close-up stack of three golden brown pumpkin waffles drizzled generously with maple syrup and dusted with powdered sugar.
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Make these homemade pumpkin waffles for a cozy fall breakfast or weekend brunch. They are crisp on the outside, fluffy on the inside, and packed with warm pumpkin spice flavor. Serve them topped with rich brown butter maple syrup for the best autumn treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup: 1/2 cup unsalted butter, 1/2 cup pure maple syrup

Instructions

  1. Heat your waffle iron according to the manufacturer’s directions.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This is your dry mix for the best pumpkin waffles.
  3. In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pumpkin waffles.
  5. Prepare the brown butter maple syrup: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat immediately and whisk in the maple syrup. Keep warm.
  6. Lightly grease the hot waffle iron plates. Pour the batter onto the iron, using the amount recommended for your specific maker.
  7. Cook until golden brown and crisp on the outside, usually 4 to 6 minutes, depending on your machine.
  8. Serve your crispy pumpkin waffles immediately, topped generously with the warm brown butter maple syrup.

Notes

  • For extra crispy pumpkin waffles, lightly brush the waffle iron plates with oil or melted butter before each batch.
  • You can make these ahead; cool completely, then freeze. Reheat in a toaster oven for the best texture.
  • If you want a healthier pumpkin waffle option, substitute half the oil with unsweetened applesauce.

Nutrition

Find it online: https://yumdrizzle.com/pumpkin-waffles-recipe-crisp-fluffy/