5.0 from 12 votes
Pumpkin Waffles with Maple Cinnamon Butter
Give your breakfast game a Fall flair with these Pumpkin Waffles! This easy, homemade recipe takes traditional Belgian waffles and adds in some pumpkin purée and pumpkin pie spice for an irresistible flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 358 kcal
Course:
Breakfast
Cuisine:
American
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 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
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!
Cup of Yum
Notes
- How to prep ahead of time: While the batter won't keep, you can make the waffles a day or two early. You can also whip up the butter a few days early, as well.
- How to store: Keep leftover waffles in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: This recipe freezes fantastically. Place waffles in a freezer-safe container or bag for up to 3 to 4 months.
- How to reheat: A toaster oven is the best method for crispy waffles, or you can use a skillet or microwave if preferred.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
442mg
(18%)
Potassium
303mg
(9%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
5425IU
(109%)
Vitamin C
2mg
(2%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358
% 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.