Pumpkin Spice Waffles
Nothing says fall like these light and crispy pumpkin spice waffles. Simple, easy, and perfect with a pat of butter and a drizzle of maple syrup!
My kids are ALWAYS coming up with things we need to make. Usually it’s breakfast items or random things for dinner. Lately it’s been pancakes, doughnuts, cinnamon rolls, and waffles. What can I say? They love carbs as much as I do! ?
They have so many unique ideas. Most of them would be quite unsavory, however, every now and then they have a really good one. These pumpkin waffles topped the list. They’re surprisingly light and crispy, loaded with pumpkin puree and packed with fall spices.
I could eat a big pile of these every morning… and I would, if there were any leftover!
We devoured these the day we made them. The kids helped spread butter into all the nooks and crannies and drizzled the top with way more syrup than any human should consume. I definitely saw that coming.
Whatever was left (3 waffles maybe?) we tossed into a ziploc bag and saved them for the following morning. And you know what? They tasted just as good! We popped them into the toaster oven and they came out warm and crisp just like the day before.
What makes these pumpkin spice waffles so amazing, aside from their flavor, is their texture. If you’ve baked with pumpkin puree before, you know how moist and dense the end result is. That’s kind of the opposite of what waffles should be.
So I replaced some of the flour for cornstarch (a trick I use in my buttermilk waffle recipe) and whipped the egg whites until stiff. Both of these techniques help create a fluffy interior and a crisp exterior.
That sounds more like it, right?
To amp up the flavor I used buttermilk, vanilla extract and a combo of cinnamon and pumpkin pie spice. I know these are all “expensive” ingredients, but I use them often and I truly believe quality ingredients can completely transform a recipe. Make or break it.
The last thing I did was cook my waffles extra long to help them develop a nice crisp crust on them. I’m not saying burn them. Just let them get a little darker than usual. You’ll be able to feel for doneness.
If you’re worried set them on your desired setting, then after the timer beeps, let them cook for 2 minutes longer. They should be perfect.
Need more recipes? Subscribe to my email list! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. You’ll receive posts, newsletters and so much more!
- 1 3/4 c. + 2 tbsp. all-purpose flour
- 2 tbsp. cornstarch
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. coarse kosher sea salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 4 tbsp. (1/2 stick) unsalted butter
- 1/4 c. brown sugar
- 1 c. pumpkin puree
- 1 1/3 c. buttermilk
- 1/2 tsp. vanilla extract
- 2 eggs + 1 egg white, egg whites seperated
- Preheat waffle maker.
- In a medium size bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large microwave safe bowl, melt butter. Whisk in sugar, then pumpkin puree, followed by the buttermilk (this will help prevent curdling). Add vanilla and egg yolk, whisk to combine.
- In a medium bowl with a hand mixer or in the bowl of a stand mixer, whip the three egg whites until stiff.
- Fold in dry ingredients to wet ingredients just until a few streaks remain. Add egg whites and fold just until incorporated. Do not overmix.
- Scoop batter into the hot waffle maker and cook until crisp. Serve immediately or toast to reheat.