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Fluffy Spiced Pumpkin Waffles with Brown Butter Maple Syrup

A stack of golden-orange pumpkin waffles drizzled with syrup and dusted with powdered sugar.
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Welcome to My Kitchen! I am sharing my best recipe for homemade pumpkin waffles. These are crispy on the outside, fluffy on the inside, and packed with warm fall spices. We finish them with a simple brown butter maple syrup for a truly comforting weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup melted unsalted butter, plus more for the waffle iron
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup pure maple syrup
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Waffle Batter: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes waffles tough.
  4. Prepare the Brown Butter Maple Syrup: Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 7 minutes.
  5. Remove the saucepan from the heat immediately. Whisk in the maple syrup and 1/4 teaspoon vanilla extract. Set aside to keep warm.
  6. Cook the Waffles: Preheat your waffle iron according to the manufacturer’s directions. Lightly brush the grids with melted butter or cooking spray.
  7. Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron to create waffles that are crisp on the outside and fluffy inside.
  8. Cook until the steam stops escaping and the waffles are golden brown and crisp.
  9. Serve immediately topped generously with the warm brown butter maple syrup.

Notes

  • For the best texture, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
  • If you want extra crispy pumpkin waffles, brush the cooked waffles lightly with melted butter before serving.
  • You can make these ahead! Cool completely, then freeze. Reheat in a toaster or oven for a quick fall breakfast idea.

Nutrition

Find it online: https://carlacooking.com/pumpkin-waffles-recipe-fluffy-crispy-fall-brunch/