Description

Spiced Pumpkin Waffles are crisp on the outside, fluffy inside, and packed with warm autumn spices. Infused with real pumpkin puree and topped with a rich brown butter maple syrup, these waffles make the perfect fall breakfast or brunch centerpiece.

Ingredients

Scale

For the Waffles:

¾ cup buttermilk
½ cup pumpkin puree
¼ cup light brown sugar, lightly packed
¼ cup vegetable oil
1 large egg
½ tbsp pure vanilla extract
1 cup + 2 tbsp all-purpose flour
½ tbsp pumpkin pie spice
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
Nonstick cooking spray or coconut oil
6 tbsp pecans, coarsely chopped

For the Brown Butter Maple Syrup:

⅓ cup unsalted butter
⅓ cup pure maple syrup
½ tsp pumpkin pie spice
¼ tsp salt
1 tsp pure vanilla extract

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Instructions

In a medium bowl, whisk together buttermilk, pumpkin puree, brown sugar, oil, egg, and vanilla.
Add flour, pumpkin pie spice, baking powder, salt, and baking soda. Stir until just combined (a few lumps are fine).
Cover and refrigerate the batter for at least 2 hours (overnight preferred).
For the syrup: melt butter in a skillet over medium heat. Cook until golden brown and nutty (4–5 minutes). Stir in maple syrup, pumpkin pie spice, and salt. Boil 1 minute, remove from heat, then stir in vanilla.
Preheat waffle iron and grease with spray or coconut oil.
Pour in batter and cook until golden and crisp.
Serve warm, topped with pecans and drizzled with brown butter maple syrup.

Notes

Refrigerating the batter helps create crispier, fluffier waffles.

Don’t overmix the batter—lumps are fine.

Keep waffles warm in a 200°F oven on a wire rack if making a batch.

Pecans can be swapped for walnuts, almonds, or chocolate chips.

Leftover waffles reheat well in the toaster or oven, and they freeze beautifully.

Prep Time: 15 minutes (plus 2 hours chilling time)
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American