Serving pumpkin spice waffles for breakfast topped with warm maple syrup and whipped cream creates the perfect fall morning!
Pumpkin Spice continues to be the rage each fall. Honestly, I think I saw it appear in August this year. I am not a fan of the infamous latte but love it in all baked goods. Trader Joe’s even had a crazy good Pumpkin Spice Kettle Korn.
I made these early in the fall but froze them, so I am ready when the craving strikes. Most days, I start with a protein shake, but every so often crave something different. Pop them in the toaster and you have a quick breakfast.
What is Pumpkin Spice?
Pumpkin spice is made from a mix of cinnamon, ginger, cloves and nutmeg. You can make your own or buy it in the spice aisle.
Have you noticed that many pumpkin spice recipes don’t have pumpkin? Not this recipe The 1 cup of pumpkin puree makes them soft and fluffy inside.
Make for a crowd
Hosting guests for Thanksgiving or holding a brunch for friends? It;’s funny how a little pumpkin spice turns an ordinary breakfast item into a special breakfast treat. You can make a batch of these pumpkin spice waffles and keep them warm on a baking sheet in a 200-degree oven until ready to serve.
Serve with warm maple syrup and whipped cream or vanilla yogurt. Sprinkle with a little pumpkin spice to finish it off.
- 1 3/4 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
Heat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a medium bowl, whisk together buttermilk, pumpkin puree, eggs, and butter. Pour mixture over dry ingredients and stir just until moist but slightly lumpy.
Pour 1/3 cup of the pumpkin mixture into the waffle iron, close gently, and cook until golden brown and crisp, about 4-5 minutes; keep warm in the oven.
Cooking for one or two? Make a batch and then freeze the extra waffles. I like to layer the cooled waffles between layers of parchment paper and place in a freezer bag.
If you love all things pumpkin spice try these: