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Classic Pumpkin Waffle

These pumpkin waffles are soft, crisp, and full of warm fall flavor, paired with a delicious cinnamon butter for a special breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

For the Waffles
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp fine sea salt
  • 2 large eggs, room temperature, separated
  • 1.75 cups whole milk
  • 0.5 cup canned pumpkin puree (not pumpkin pie filling)
  • 0.33 cup vegetable oil
  • 3 tbsp packed light brown sugar
  • 1 tsp pure vanilla extract
  • nonstick cooking spray, for waffle iron
For the Cinnamon Butter
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.25 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1 tbsp pure maple syrup

Method
 

Preparation
  1. Preheat your waffle iron according to the manufacturer's instructions.
  2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
  3. In a separate bowl, whisk the egg yolks, milk, pumpkin puree, vegetable oil, brown sugar, and vanilla until smooth.
  4. In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form.
Cooking
  1. Pour the wet mixture into the dry ingredients and whisk just until combined.
  2. Gently fold in the beaten egg whites in two additions.
  3. Lightly spray the hot waffle iron with nonstick cooking spray and pour the recommended amount of batter into the center.
  4. Cook according to the manufacturer's instructions until the waffles are golden brown and crisp.
  5. Serve warm with a spoonful of cinnamon butter on top.
Making the Cinnamon Butter
  1. Beat the softened butter, powdered sugar, cinnamon, and maple syrup until light and fluffy.

Notes

These waffles freeze well; store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.