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–+ servings

Crispy Spiced Pumpkin Belgian Waffles with Maple Butter

The ultimate autumn breakfast luxury! These sky-high Belgian pumpkin waffles boast an ultra-crispy, golden-grooved crust that stays crunchy under rivers of warm pure maple syrup, while the inside remains pillowy soft, fluffy, and fragrant with pumpkin pie spice. Crowned with melting whipped cinnamon maple butter and toasted pecans.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Belgian waffles
Course: Breakfast, Brunch, Weekend Baking
Cuisine: American
Ingredients Method

Ingredients
  

Dry Ingredients & Spice Blend
  • 2 cups all-purpose flour spooned and leveled
  • 3 tablespoon cornstarch the secret to shatteringly crisp waffle exteriors
  • 2 tablespoon light brown sugar packed
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg freshly grated preferred
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon fine sea salt
Wet Batter Base
  • 1 cup 100% pure pumpkin puree canned Libby's or homemade blotted puree
  • 1 ¼ cups buttermilk well shaken, room temperature
  • 2 large eggs separated (whites whipped for extra lightness)
  • 6 tablespoon unsalted butter melted and cooled slightly
  • 1 teaspoon pure vanilla extract
Whipped Cinnamon Maple Butter & Toppings
  • ½ cup unsalted butter softened to room temperature
  • 3 tablespoon pure amber maple syrup
  • ½ teaspoon ground cinnamon
  • ½ cup toasted pecans roughly chopped, for garnish
  • warm pure maple syrup for drizzling

Method
 

Prep & Batter
  1. Preheat your Belgian waffle maker according to manufacturer instructions. Set your oven to 200°F (95°C) and place a wire cooling rack over a baking sheet inside to keep finished waffles piping hot and ultra-crisp.
  2. In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and fine salt until completely blended.
  3. Separate the 2 eggs: place the yolks in a medium bowl with the pumpkin puree, buttermilk, melted butter, and vanilla extract. Whisk vigorously until smooth and emulsified.
  4. In a separate clean, dry bowl, beat the 2 egg whites with a hand mixer on medium-high speed for 2 minutes until soft peaks form. This extra 2-minute step traps airy volume that makes the waffles fluffy like clouds inside!
  5. Pour the wet pumpkin mixture into the dry flour mixture. Stir gently with a rubber spatula just until combined (a few lumps are completely fine). Gently fold in the whipped egg whites in two batches until no white streaks remain.
Waffle & Serve
  1. Lightly brush or spray the waffle iron grids with neutral oil or melted butter. Ladle about ½ to ⅔ cup of batter into the center of the preheated waffle maker, spreading slightly toward the edges with a spatula.
  2. Close the lid and cook for 4 to 6 minutes (or until the steam stops pouring out of the sides and the waffle is deep golden brown and audibly crisp to the tap of a fork).
  3. Transfer the baked waffle directly onto the wire rack in the warm 200°F oven. Never stack hot waffles on a flat plate, as trapped steam softens the crispy crust! Repeat with remaining batter.
  4. While the waffles cook, prepare the whipped maple butter: Beat the softened butter, maple syrup, and cinnamon with a hand mixer or fork for 1 minute until fluffy and pale.
  5. Serve the hot waffles stacked high, topped with a generous dollop of whipped cinnamon maple butter, a shower of toasted pecans, and a lavish pour of warm pure maple syrup. Enjoy immediately!

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