Description
Delight in these Pumpkin Spice Waffles, perfectly crispy on the outside and fluffy inside, infused with warm pumpkin pie spice and pumpkin puree. Ideal for a cozy fall breakfast or any time you crave autumn flavors.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
Wet Ingredients
- 1 ¼ cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted
Instructions
- Preheat appliances: Preheat your oven to 200 degrees F to keep waffles warm. Heat your waffle iron to medium-high and lightly oil or spray both top and bottom surfaces to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until evenly combined, forming the dry mixture base.
- Combine wet ingredients: In another bowl or a large glass measuring cup, whisk together buttermilk, canned pumpkin puree, eggs, and melted unsalted butter until the mixture is uniform.
- Mix wet and dry ingredients: Pour the wet mixture over the dry ingredients and fold gently with a rubber spatula until just moistened. The batter should be slightly lumpy, avoiding over-mixing to keep waffles light and fluffy.
- Cook waffles: Pour about ½ cup of the batter onto the preheated waffle iron. Close the lid gently and cook for approximately 4 to 5 minutes, or until the waffles turn golden brown and crisp.
- Keep waffles warm and serve: Transfer cooked waffles to the warmed oven to keep them crisp while finishing the remaining batter. Serve immediately for the best texture and flavor.
Notes
- For extra crispiness, allow waffle iron to fully heat before cooking each batch.
- Do not overmix the batter to avoid dense waffles.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Serve with maple syrup, whipped cream, or fresh fruit for a delightful breakfast.
- Leftover waffles can be refrigerated for up to 2 days or frozen for up to 1 month.
