1 hr 15 mins
Light and airy on the inside; crisp on the outside.
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Units: US | Metric
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- freshly grated nutmeg, a pinch
- 4 large eggs
- 1/2 cup packed dark brown sugar
- 1 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- oil, for coating
- powdered sugar
- pure maple syrup, warmed
- 1In a big bowl, lightly whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together.
- 2In another bowl, whisk the eggs and brown sugar together until any lumps are dissolved and well blended.
- 3Add in pumpkin puree, butter, buttermilk, and vanilla; whisk until smooth; add to the flour mixture and blend until smooth.
- 4Preheat oven to 200°; heat a waffle iron according to manufacturer’s directions; lightly grease it with a pastry brush dipped in a little oil.
- 5Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.
- 6Cook until the waffle iron opens easily and the waffles are golden brown on the outside and cooked through inside.
- 7Remove to a platter and keep warm in the oven while you cook the remaining waffles.
- 8Serve waffles sprinkled with powdered sugar and drizzled with maple syrup.
- 9*OAMC—waffles can be frozen for 1 month; reheat in a 350° oven until warmed through, about 15 minutes.
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Nutritional Facts for Spiced Pumpkin Waffles
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 600.9
- Calories from Fat 166
- Total Fat 18.4 g
- Saturated Fat 9.7 g
- Cholesterol 246.9 mg
- Sodium 933.7 mg
- Total Carbohydrate 90.5 g
- Dietary Fiber 2.2 g
- Sugars 33.5 g
- Protein 18.1 g