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.
2teaspoonspumpkin pie spicesee recipe notes for substitution
1teaspoonbaking soda
1 teaspoonbaking powder
1 teaspoonsalt
½cup pumpkin pureecanned pumpkin works best (not pumpkin pie mix)
6Tablespoonsunsalted buttermelted
⅓cupvegetable oilcoconut oil works here too
2eggs
⅔cupbuttermilksee recipe notes for substitution
1cupmilk
Pumpkin Syrup
½cupmaple syrupany favorite kind of syrup will work
1Tablespoonpumpkin puree
¼teaspoonpumpkin pie spice
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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.