Ingredients

1 ½ cups flour (all purpose or a gluten-free 1-to-1 blend)

¼ cup sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. pumpkin pie spice (storebought or homemade)

1 tsp. cinnamon

½ tsp. salt

2 large eggs

1 cup milk (regular or plant-based)

¾ cup pumpkin puree

2 Tbsp. pure maple syrup

4 Tbsp. butter (melted, or oil)

2 tsp. vanilla extract

4 Tbsp. butter (room temperature, for maple cinnamon butter)

1 Tbsp. maple syrup (for maple cinnamon butter)

¼-½ tsp. cinnamon (for maple cinnamon butter)

Instructions

Step 1: Preheat your waffle iron for at least 3 minutes to ensure it’s hot and ready.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

Step 3: In a separate medium bowl, beat the eggs with the milk, pumpkin puree, maple syrup, melted butter, and vanilla extract until well combined.

Step 4: Pour the wet ingredients into the dry and gently fold with a spatula until just combined; some small lumps are fine.

Step 5: Lightly spray the waffle iron with non-stick cooking spray. Pour in the batter and cook according to your waffle iron’s instructions until golden and crisp.

Step 6: While the waffles cook, beat the room temperature butter, maple syrup, and cinnamon together with an electric mixer until fluffy to make the maple cinnamon butter.

Step 7: Serve the warm waffles topped with the maple cinnamon butter. Add extra maple syrup and toasted pecans if desired. Enjoy!

Tips & Variations

For extra crunch, sprinkle chopped toasted pecans or walnuts on top just before serving.

Substitute pumpkin puree with sweet potato puree for a different but equally delicious flavor.

Use plant-based milk and oil instead of butter to make this recipe vegan-friendly.

If you like a stronger spice flavor, increase the pumpkin pie spice by ½ teaspoon.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to retain crispiness. The maple cinnamon butter can be kept refrigerated for up to one week;

bring it to room temperature before serving or give it a quick whip to soften.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and saves preparation time.

Can I make the batter ahead of time?

It’s best to cook the waffles immediately after mixing the batter for the best texture. However, you can refrigerate the batter for up to 12 hours; just give it a gentle stir before cooking.