Pumpkin Waffles with Maple Cinnamon Butter
User Reviews
5
Pumpkin Waffles with Maple Cinnamon Butter
Description
Pumpkin Waffles with Maple Cinnamon Butter start by mixing dry ingredients such as flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Wet ingredients—including eggs, milk, pumpkin puree, maple syrup, melted butter, and vanilla extract—are whisked separately before combining with the dry mix to create a batter with some small lumps.
The waffles cook in a preheated and sprayed waffle iron until done according to the manufacturer's instructions. The accompanying maple cinnamon butter is made by beating room temperature butter with maple syrup and cinnamon until fluffy, which provides a creamy and sweet topping with a hint of spice.
This pairing offers a seasonal breakfast or brunch option featuring tender, spiced waffles topped with a rich, maple-scented butter. Optional additions like toasted pecans can add texture and deepen the flavor experience.
Advance preparation is flexible: waffles can be made and stored for several days or frozen for months, with reheating methods including toaster ovens preferred for crisp texture, as well as skillet or microwave options. The maple cinnamon butter also keeps well for a few days when prepared ahead.
Ingredients
Dry 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
Wet Ingredients:
- 2 egg large
- 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
Maple Cinnamon Butter
- 4 Tbsp. butter room temperature
- 1 Tbsp. maple syrup
- ¼-½ tsp. cinnamon
Instructions
- Heat up Iron: Preheat waffle iron for at least 3 minutes.
- Make the Waffle Batter: Mix together the dry ingredients in a large bowl. Add all of the wet ingredients to a separate medium-sized bowl and whisk until well combined. Pour the wet ingredients into the dry and mix with a spatula until just combined. It’s ok if a few small clumps remain.
- Cook the Pumpkin Waffles: Spray the iron with non-stick cooking spray. Once the iron is fully heated, pour in the batter and cook according to the manufacturer’s instructions.
- Mix tother the Maple Cinnamon Butter: While the waffles are cooking, add the maple cinnamon butter ingredients to a medium-sized bowl. Beat with an electric mixer for 1-2 minutes, or until fluffy.
- Serve with Butter: Serve the waffles with the maple cinnamon butter, additional maple syrup, and toasted pecans, if desired. Enjoy!
Notes
- Waffles can be made a day or two ahead and reheated to maintain freshness; batter does not keep well before cooking.
- Store leftover waffles airtight in the refrigerator up to 4-5 days or freeze them in a sealed bag or container for 3-4 months.
- Reheat waffles in a toaster oven for crispiness, though skillet or microwave methods also work.
- Maple cinnamon butter can be prepared several days in advance and kept refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 442mg | 18% |
| Potassium | 303mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 5425IU | 109% |
| Vitamin C | 2mg | 2% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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