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Pumpkin Waffles with Maple Pecan Topping Recipe

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4 from 15 reviews

These Pumpkin Waffles combine warm spices and rich pumpkin puree to create fluffy, flavorful waffles perfect for a cozy fall breakfast. Enhanced with pumpkin pie spice and cinnamon, and topped with a decadent maple pecan syrup, this recipe offers a delightful seasonal twist on a classic favorite. Easy to prepare and delivering 14 servings, these waffles are sure to impress your family and guests with their moist texture and aromatic flavor.

Ingredients

Dry Ingredients

  • 2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs, at room temperature
  • 1 cup (226g) pumpkin puree (not canned)
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (360ml) whole milk, at room temperature

Optional Maple Pecan Topping

  • 3/4 cup (90g) pecan halves
  • 1 and 1/2 cups (360ml) pure maple syrup

Instructions

  1. Preheat Equipment: Preheat your waffle maker on medium-high heat. Set your oven to 200°F (93°C) and prepare a wire rack on a baking sheet to keep waffles warm after cooking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt until fully combined. Set aside.
  3. Prepare Wet Ingredients: In another large bowl, beat the eggs on high speed for 1–2 minutes until frothy using a handheld or stand mixer with a whisk attachment, or by vigorous hand whisking.
  4. Add Wet Ingredients: To the beaten eggs, add pumpkin puree, melted butter, brown sugar, maple syrup, vanilla extract, and whole milk. Mix on medium speed until combined smoothly.
  5. Combine Wet and Dry: Pour the dry mixture into the wet ingredients and mix gently on low speed just until combined to avoid over-mixing; it’s okay if there are small lumps.
  6. Cook Waffles: Grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well, close the lid, and cook for 5–6 minutes or until waffles are crisp. Follow your waffle maker’s instructions for best results. Transfer cooked waffles to the wire rack in the preheated oven to keep them warm. Repeat with remaining batter.
  7. Make Maple Pecan Topping (Optional): While waffles cook, toast pecan halves in a saucepan or skillet over medium-low heat, stirring constantly for 4–5 minutes until aromatic. Reduce heat to low, add maple syrup, warm through for about 1 minute, then remove from heat.
  8. Serve: Serve waffles immediately topped with warm maple pecan syrup, or choose your preferred toppings.

Notes

  • Use fresh pumpkin puree (not canned) for the best texture and flavor.
  • Do not over-mix the batter; small lumps help retain fluffiness.
  • Adjust the amount of pumpkin pie spice to match your spice preference.
  • Keep cooked waffles warm in a low oven to serve them hot and crisp.
  • Maple pecan topping is optional but adds a delicious sweet and nutty flavor.
  • Waffles can be frozen and reheated in a toaster or oven for convenience.

Find it online: https://lauracooks.com/pumpkin-waffles-with-maple-pecan-topping-recipe/