Ah, fall mornings remind me of the warm aromas wafting through the kitchen as I whip up a batch of pumpkin waffles. It’s a cherished tradition in our family that started when my kids were little. Every Saturday, we would gather around the breakfast table, laughter mingling with the scent of spices in the air. These waffles are not just food; they’re a way to create memories and enjoy simple moments together.
Making pumpkin waffles is incredibly straightforward, and I love that my kids can help in the kitchen. They measure out the ingredients, stir the batter, and, of course, taste-test along the way! The excitement in their eyes as they watch the waffles puff up in the iron is priceless. It’s these little experiences that make cooking at home so special.
With a base of rich pumpkin puree and spiced apple cider, these waffles are perfectly fluffy, sweetened just right with a drizzle of maple syrup and topped with my famous salted maple butter. Trust me, you won’t be able to resist seconds! Plus, they’re a great way to sneak some veggies into breakfast. Whether it’s a cozy family brunch or a quick weekday breakfast, these pumpkin waffles fit the bill.
So grab your ingredients, and let’s bring the warmth of the kitchen to your home. I can’t wait for you to enjoy these delightful pumpkin waffles with your loved ones!
How to Make Pumpkin Waffles
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Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups spiced apple cider
- 6 tablespoons salted butter
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Directions
In a medium saucepan over medium heat, melt the salted butter, stirring occasionally, until it becomes brown and fragrant, about 2-3 minutes. Once browned, pour the butter into a large mixing bowl and whisk in the pumpkin puree, spiced apple cider, eggs, maple syrup, and vanilla extract until well combined.
Next, sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt into the wet ingredients. Mix gently, just until everything is combined; a few lumps are okay. Allow the batter to rest for about 10 minutes.
During the resting time, prepare the salted maple butter by mixing the softened butter, maple syrup, and a pinch of flaky sea salt in a small bowl until smooth and creamy.
Preheat your waffle iron as per its instructions. When it’s ready, pour the batter into the hot waffle iron, cooking until the waffles are golden brown and crisp. Serve them warm, generously topped with the salted maple butter and extra syrup for that perfect finishing touch. Enjoy every bite!
Storing Suggestion
Store any leftover pumpkin waffles in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. You can also freeze them for up to 2 months and reheat in the toaster for a quick breakfast.
Cooking Tips
For added richness, consider using brown butter instead of regular butter in the batter. You can also mix in chocolate chips or nuts for extra texture. If you prefer a less sweet waffle, reduce the maple syrup in the batter, or serve with fresh fruit instead.
Serving Suggestions
These waffles pair beautifully with crispy bacon or sausage for a complete breakfast experience. For a cozy touch, serve them with a warm cup of spiced coffee or apple cider. You can also garnish with whipped cream and a sprinkle of cinnamon for a special treat!
Ingredient Substitutions
If you don’t have pumpkin puree, you can substitute it with mashed sweet potatoes or butternut squash puree for a similar flavor. For a dairy-free version, replace the butter with coconut oil and use a dairy-free milk alternative in place of apple cider.
Seasonal Variations
In the winter months, try adding a pinch of cardamom or cloves to the batter for a spiced twist. In the spring, incorporate fresh berries into the batter or as a topping to give a bright, fresh taste that pairs nicely with the pumpkin.
Allergen Information
This recipe contains common allergens such as gluten and dairy. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also use dairy-free butter and non-dairy milk to make it suitable for those with lactose intolerance.
FAQ
Can I make pumpkin waffles ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking in the morning. Alternatively, cook the waffles and store them in the fridge or freezer to reheat later.
How do I know when the waffles are done?
The waffles are done when they are golden brown and crisp. Most waffle irons have an indicator light that tells you when they are ready, but you can always lift the lid slightly to check for color.
Can I freeze leftover waffles?
Yes, pumpkin waffles freeze beautifully! Just allow them to cool completely before placing them in a freezer-safe container. When you’re ready to eat them, pop them in the toaster or microwave to reheat.
What can I serve with pumpkin waffles?
Pumpkin waffles pair well with a variety of toppings such as whipped cream, fresh fruit, maple syrup, or even yogurt. You can also serve them alongside crispy bacon or sausage for a balanced breakfast.
Are these waffles suitable for a vegan diet?
To make these waffles vegan, you can replace the eggs with a flaxseed meal or chia seeds mixed with water, and use plant-based milk in place of spiced apple cider. Substitute the butter with a vegan option to keep the recipe plant-based.
How can I make the waffles more fluffy?
To achieve fluffier waffles, avoid overmixing the batter. The key is to mix until just combined and let the batter rest, allowing the baking powder to activate and create air pockets.
Pumpkin Waffles
Ingredients
- 1 cup pumpkin puree
- 1.5 cups spiced apple cider
- 6 tablespoons salted butter
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon kosher salt
- 0.25 teaspoon nutmeg
- 0.5 teaspoon ground ginger
- 6 tablespoons salted butter for maple butter
- 0.5 cup maple syrup for maple butter
- flaky sea salt for maple butter
Instructions
- In a medium pot over medium heat, melt the butter, stirring occasionally, until browned and fragrant, about 2-3 minutes. Transfer to a large bowl and whisk in the pumpkin puree, apple cider, eggs, maple syrup, and vanilla.
- Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to the wet mixture. Stir gently until just combined. Let it rest for 10 minutes.
- To make the maple butter, mix softened butter, maple syrup, and a pinch of sea salt until smooth.
- Preheat your waffle iron and cook the batter until golden and crisp according to your waffle maker's instructions. Serve topped with maple butter and extra syrup.
