Crispy Pumpkin Waffles with Pumpkin Syrup

Every year when fall rolls around, I get excited about all things pumpkin. Pumpkin bread, pumpkin muffins and pumpkin pie (my favorite is from Costco…what’s yours?). Even though I love the flavor of pumpkin in baking, I do have one teeny, tiny complaint about this seasonal ingredient. It softens everything up (which can be good in some recipes, but not when you want something crispy). Is it too much to ask for a crispy pumpkin cookie? Or a crispy pumpkin scone? How about a crispy pumpkin waffle? Every year I get excited about making my kids pumpkin waffles for breakfast and time and time again…disappointed in the texture. Well, guess what? This year, the search is over! Ten crispy pumpkin waffles coming right up! These waffles have nice and crispy edges with a soft, light, pumpkin flavor and texture on the inside. Top it with some hot pumpkin syrup and you have yourself a little piece of fall on a plate.

Jump to Recipe for Crispy Pumpkin Waffles and Pumpkin Syrup

A Little Less Pumpkin Puree Keeps These Pumpkin Waffles Crispy

One of the awesome properties of pumpkin is the amount of moisture it brings to baked goods. This is perfect for these one bowl pumpkin spice muffins where you want a light, fluffy, perfectly moist muffin. Unfortunately this doesn’t bode as well when you are going for a crispy texture. I decreased the amount of pumpkin usually called for in a waffle recipe to half a cup. This still gives the pumpkin flavor but lends to a soft interior while still getting some crispy edges on a waffle. 

Key Ingredient: Cornstarch

Cornstarch is one of those ingredients that seems unassuming but can give you the biggest bang for your buck texture wise. I highlight the importance of cornstarch in these crispy sourdough discard waffles, too. Cornstarch is the key in making these waffles super crispy. The combination of baking these in a waffle iron activates the cornstarch to help give you that really crispy texture as soon as your waffle iron beeps done. Cornstarch also has an added benefit of softening up the waffles so you get both: super soft pumpkiny middle and crispy on the outside.

Drizzled with Pumpkin Syrup

One of my favorite tricks to making a flavored syrup is so simple. Use syrup you already have in your pantry. We use pure maple syrup and have recently started using sugar free as well thanks to having a child with type 1 diabetes–all that to say this trick works great for any kind of syrup you have on hand. Pour about half a cup in a little in a microwave-safe jar. Add in whatever flavor sounds good to you. For blueberry syrup, add a handful of crushed blueberries. For pumpkin syrup, add a tablespoon of pumpkin (and a little sprinkle of pumpkin pie spice). Heat it in the microwave for 10-20 seconds, mix it up and you have a delicious flavored syrup. 

Freeze a Batch

My kids are always excited when waffles are on the menu for breakfast. I will often double this recipe because they freeze well. I stick leftovers in a gallon-sized ziplock and freeze them for a month or two, though they never last that long. To thaw, pull them out a few hours before you need them or (more likely) just give them a quick defrost or re-heat in the microwave (they won’t be crispy) or toaster (this helps them crisp back up) and you have a quick and delicious breakfast on hand. 

One Last “Crispy” Waffle Tip

One of the most important aspects on getting a crispy waffle is cooking the waffle to the recommended time on your waffle iron. We have some inexpensive waffle irons that produce yummy waffles. I don’t think the brand of your waffle iron is a key factor in crispy waffles. Just make sure you cook them until the light goes off and eat them hot for the most crispy edges and soft middle. Waffles that are left to sit out will lose some of their crispiness. You can always re-heat them in the toaster to help bring back the crisp if you aren’t able to eat them right away. Enjoy!

Crispy Pumpkin Waffles with Pumpkin Syrup

A crisp, pumpkin-flavored exterior with a soft, light inside make these the perfect waffles to eat this fall. Top it with some hot pumpkin syrup and you have yourself a little piece of fall on a plate.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 10 waffles

Ingredients
  

Crispy Pumpkin Waffles

  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice see recipe notes for substitution
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup pumpkin puree canned pumpkin works best (not pumpkin pie mix)
  • 6 Tablespoons unsalted butter melted
  • 1/3 cup vegetable oil coconut oil works here too
  • 2 eggs
  • 2/3 cup buttermilk see recipe notes for substitution
  • 1 cup milk

Pumpkin Syrup

  • 1/2 cup maple syrup any favorite kind of syrup will work
  • 1 Tablespoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice

Instructions
 

  • Plug in waffle iron to preheat.
  • Using a whisk, mix together the flour and cornstarch in a bowl. Add brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Whisk together.
  • To a different bowl (or the same bowl if you don’t like to dirty two bowls like me), add the wet ingredients. Add the pumpkin puree, melted butter, vegetable oil, eggs, buttermilk, milk and vanilla extract.
  • Whisk together until fully combined. If batter is too thick, add a Tablespoon more milk at a time until desired consistency is reached. This batter will be a little bit on the thicker side.
  • Using a measuring cup or ladle, pour about ⅓ – ½ cup of waffle batter onto hot waffle iron. Bake according to the directions on your waffle iron. Ours usually take 2-3 minutes per waffle.
  • While waffles bake, mix up pumpkin syrup. To a small jar add ½ cup syrup, 1 Tablespoon pumpkin puree and a sprinkle of pumpkin pie spice. Heat for 10-20 seconds and mix together with a fork or spoon until smooth.
  • Serve waffles hot, drizzled with pumpkin syrup.

Notes

Buttermilk Substitution: I prefer using buttermilk, but when I don’t have it on hand I will often substitute equal parts greek yogurt/milk or sour cream/milk. Mix it together before adding to a recipe. 
Pumpkin Pie Spice Substitution: If you don’t have pumpkin pie spice, try substituting: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves.
Keyword pumpkin, pumpkin waffles

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One Bowl Pumpkin Spice Muffins

You guys. These muffins. They are what I want to serve to a big group of friends (you know, when we can have a big group of people over again). These pumpkin muffins will fill your kitchen with the aroma of pumpkin spice. “Hello Fall! Please come stay and play awhile” is how these muffins welcome the season. They have the perfect sweetness and are filled with all the spices I associate with the leaves changing and the holidays approaching. Not only are these muffins the perfect way to usher in September, they are super simple and only require one bowl!

Jump Directly to the Recipe: One Bowl Pumpkin Spice Muffins

One-Bowl. Easy Peasy.

I have four young kids. That translates to A. LOT. of dirty dishes and a dishwasher run at least once if not twice a day. I basically do everything in my power to not use up “one more bowl” or dish unless absolutely necessary. In an ideal scenario, should I mix the dry ingredients together before adding it to my wet ingredients? I probably should, but you know what? Sometimes you gotta do what is best for your sanity…and to me that is often not dirtying One. More. Bowl. I’ve found that if I add my baking soda, baking powder and salt directly to the center of the liquid mixture in my bowl and mix it in thoroughly before adding my flour, these muffins turn out great. Every time. If you don’t mind dirtying another bowl, go right ahead and mix the dry ingredients together and then the wet ingredients together and then mix the two together. But for me. I’ll be over here mixing in one bowl as long as I can, and these muffins are amazing either way.

Pumpkin Spice Topping

One of the things that makes these muffins stand out is the pumpkin spice topping that is added after they come out of the oven. I got the idea from these cinnamon sugar muffins and thought they would work perfectly on a pumpkin version…and boy was I right. Take your muffin after it has cooled a bit, dip the top in melted butter and then dip it in a pumpkin spice mixture to give a crunch, sweet, over-the-top delicious factor to a pumpkin muffin. My kids love helping dunk the muffins and put the finishing touches on these shortly after they come out of the oven. It’s the perfect activity for little fingers to get busy in the kitchen.

Recipe Doubles and Freezes Well

This recipe for one-bowl pumpkin spice muffins is an easy one to double. With school starting up again, I’m always looking for quick breakfast ideas. I like to make a double batch (then I can use one 15 oz can of pumpkin instead of the half a can this recipe calls for) and freeze them. I let the muffins cool and then place them in a ziplock gallon-sized bag. I’ll pull them out of the freezer one at a time for a quick re-heat in the microwave, or sometimes I’ll add them frozen to my kids lunchboxes, so by lunchtime they have a perfectly moist muffin. Sometimes I’ll omit the sugar topping and we eat them plain. Still delicious. Pick up a can of pumpkin on your next trip to the grocery store and give these easy muffins a whirl. 

One Bowl Pumpkin Spice Muffins

Amy
Fall is in the air with these one-bowl pumpkin muffins topped with pumpkin spice cinnamon sugar.
Prep Time 10 mins
Cook Time 20 mins
Servings 18 muffins

Ingredients
  

Pumpkin Muffins

  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour

Pumpkin Spice Topping

  • 1/3 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8-1/4 teaspoon (or a sprinkle) of ginger, nutmeg and cloves

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Fill a muffin tin with 18 muffin liners or liberally spray your muffin tin (for no liners).
  • In a bowl, mix together the canned pumpkin, eggs, vegetable oil, applesauce and sugar with a fork or spoon. Add the cinnamon, ginger, nutmeg and cloves and stir together. 
  • To the center of the bowl, add the baking soda, baking powder and salt. Stir to combine.
  • Add the flour and mix together until the flour is just incorporated, doing your best not to over-mix. 
  • Using a ¼ cup measuring cup, scoop batter into each muffin tin. 
  • Bake for 18-20 minutes until the muffins are baked through. Allow to cool for 5-10 minutes until ready to handle.
  • Melt ⅓ cup of butter. In a separate bowl mix together the sugar, cinnamon, ginger, nutmeg and cloves (add more or less of the pumpkin spice flavor you like).
  • Dunk the top of each muffin in the melted butter. Then dunk and twist in the pumpkin spice mixture until completely covered. Repeat with the remaining muffins. Enjoy!

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂