Wake up to some delicious buttermilk pumpkin spice waffles with homemade pumpkin butter! Packed with cinnamon, ginger, nutmeg and cloves in each bite!
Have you heard of the new alarm that gets people out of bed with 100% success? Yep, it’s called the smell of crisp and tender buttermilk pumpkin spice waffles cooking in the waffle iron, no kidding! I remember those Sunday mornings when my mom would be cooking up at least 20 Bisquick waffles for our hungry family, I couldn’t run down the stairs fast enough so I could drench them with some Log Cabin syrup!
I’ve found waffles to be one of those no-brainer breakfast staples that only takes minutes to prepare once you decide that’s what you want, and you absolutely do.
A few years ago I won a gorgeous All-Clad Belgian Waffle Maker , and I feel bad because it doesn’t get the love it deserves. I knew I wanted to create something festive for the fall, and this pumpkin spice waffle recipe hits the spot. Let’s start the day off right, ready?
So what’s in the delightful batter mix? I decided to try this recipe two ways; I made a gluten-free version with Cup4Cup flour and a whole grain alternative with King Arthur white whole wheat flour . Why? Because the food scientist in me wanted to see how the textures would change and while having some healthy choices for my family. I found the gluten free recipe to be light and crispy, very nice! The whole grain recipe was a little bit denser yet wholesome and had a bit more texture as you chewed from the wheat bran in the flour. I enjoyed both!
I shared some with baby James, and he wasn’t picky either way, so if you have gluten sensitivities or want to add whole grains to your breakfast, you have some options. Regular all-purpose flour can be used as well, this recipe is very versatile.
It may seem like there is pumpkin spice overload at the moment, but it’s for good reason for these waffles. When the steam from the batter rises into the air and transforms into golden brown crunchy cakes made with pumpkin puree, cinnamon, nutmeg, ginger, and cloves, you salivate almost immediately. It’s a beautiful warm spice aroma that you get to eat, and it’s awesome.
Whenever I make batches of these waffles, my house smells like what I would imagine it’s like living in a life-size gingerbread house. It’s an instant happy buzz. Oh and before I forget, you can’t have enough REAL maple syrup, keep pouring until all of those squares gets flooded with sweet, sweet liquid gold.
So to take this recipe to the next level, I added a super simple and quick recipe for pumpkin butter. Since I already had a few cans of Libby’s pure pumpkin that I used for my pumpkin butter cinnamon rolls, I thought I would share that recipe with you because they would go perfectly with these waffles!
It’s entirely optional, but if you are a pumpkin fanatic, you’ll love this sweet, super spiced pumpkin topping that you can make as the waffles are cooking.
A few weeks ago I made a huge batch of these thick Belgian style waffles for breakfast for our friends. We were celebrating our friend Sean’s birthday at a weekend getaway in Palm Springs. I was tasked to make breakfast, and being that it’s my favorite meal of the day, I was ready. These were a hit! I served them with warm berry compote, Chantilly cream and lots of maple syrup.
If you are strapped for time but can’t get enough of these waffles, they are excellent for freezing! I made a few batches, froze them and just pop them in the toaster until warm and crisp. They are just as yummy as when they are freshly made. The extra bonus is that your kitchen is super fragrant, people may think you were baking a fresh batch of cookies, sorry! When we are on the go I like to toast one of these up for baby James; he likes the whole grain version, so easy!
How can you tell when the waffles are done cooking?
Sometimes your waffle iron will have an indication light or make a sound, but if you are using your instincts, there are a couple of things you can look out for. You will notice steam produced from the waffle iron while the batter is cooking. This allows the mixture to expand fully into the plate cavities and yield a fuller waffle. As the gasses from the leavening agents (egg, baking soda, and baking powder) are formed in reaction to water and heat, the bubbles cause the batter to expand while the proteins in the waffle cooks and hold shape, this will give a nice a light product. When steam is no longer visible, that is a good indication that the waffle is ready! Check the color and texture of the waffle, and cook a few additional minutes if needed until your desired color and texture is reached (I check after each additional minute).
Spiced Pumpkin Waffles
- 15 ounces pumpkin puree, 100% pure, (1 can)
- 2/3 cup dark brown sugar, packed
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon, ground
- 1/8 teaspoon cloves, ground
- 1 1/4 cups gluten-free flour, or white whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/8 teaspoon cloves, ground
- 1/8 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup whole milk
- 1/2 cup pumpkin puree, canned
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- butter, for topping
- maple syrup, for topping
- Combine pumpkin, sugar, honey, lemon juice, cinnamon, and cloves in a medium heavy-duty saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, frequently stirring, for 20 minutes or until thickened. Meanwhile make the waffles.
- When pumpkin butter is done cooking, transfer to a bowl and set aside, or refrigerate if not eating waffles right away. Can be store in an airtight container in the refrigerator for up to 1 week.
- In a large bowl, combine the all of the dry ingredients together. In a small bowl, whisk the eggs, buttermilk, milk, pumpkin puree, vanilla and melted butter. Stir wet ingredients into the dry ingredients just until moistened.
- Preheat waffle iron. Add about 1/3 cup of batter to the center of each waffle iron section without spreading out (this will give round waffles), close iron and cook as directed by the manufacturer, until golden brown and crisp on the outside and tender on the inside. I cooked my waffles for about 5-6 minutes (setting 5) on an all-clad Belgium waffle iron. Serve with butter, maple syrup, and warm pumpkin butter.