Description
These fluffy pumpkin waffles are a delightful fall breakfast treat, perfectly spiced with cinnamon and served with a warm, aromatic cinnamon maple syrup. Easy to prepare and irresistibly delicious, they make a cozy start to any autumn morning.
Ingredients
Pumpkin Waffles
- 2 cups all-purpose flour (240g)
- 1 tablespoon cornstarch (25g)
- 2 teaspoons baking powder (12g)
- ½ teaspoon baking soda (4g)
- ½ teaspoon kosher salt (4g)
- 1 tablespoon ground cinnamon (8g) (or pumpkin pie spice)
- 1 ½ cups pumpkin puree (375g) (NOT pumpkin pie filling)
- 1 cup unsweetened cashew milk or another non-dairy milk OR regular milk
- 2 eggs (~100g)
- 2 teaspoons pure vanilla extract (10g)
- 2 tablespoons neutral oil (30g)
- 2 tablespoons pure maple syrup (38g)
Cinnamon Maple Syrup
- 2 cups pure maple syrup
- 2 cinnamon sticks (5″ each), broken in half
Instructions
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, and ground cinnamon until evenly mixed.
- Mix wet ingredients: In a separate smaller bowl, vigorously whisk the pumpkin puree, milk, eggs, vanilla extract, neutral oil, and maple syrup until smooth, ensuring the eggs are fully blended.
- Combine wet and dry mixtures: Slowly pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the waffles light and fluffy.
- Preheat the waffle iron: Warm up your waffle iron and spray it lightly with cooking spray to prevent sticking.
- Cook the waffles: Pour ½ cup of batter into the preheated waffle iron, spreading it evenly to the edges with a rubber spatula. Cook according to the manufacturer’s instructions, adjusting heat for your preferred crispiness.
- Prepare cinnamon maple syrup: While waffles cook, heat the pure maple syrup and cinnamon sticks in a saucepan over medium heat. Allow it to simmer gently until ready to serve, infusing the syrup with warm cinnamon flavor.
- Serve: When waffles are cooked to your liking, serve them warm topped with the fragrant cinnamon maple syrup. Enjoy immediately for best taste.
Notes
- These waffles freeze beautifully! After cooking, cool them on a rack, wrap tightly in plastic wrap, and freeze for up to one month.
- This recipe yields 7 waffles using ½ cup batter per waffle. Making smaller waffles will increase the quantity.
- For a crispier texture, cook the waffles on a higher setting if your waffle iron allows.