|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 27g||134%|
|Total Carbohydrate 120g||44%|
|Dietary Fiber 4g||14%|
|Total Sugars 86g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It isn't fall without pumpkin and your day can't start without breakfast, right? Begin a crisp autumn morning on the right foot, with a hot cup of coffee and a stack of these delicious pumpkin spice waffles! These waffles are made with pumpkin puree and pumpkin pie spice, then topped with a cinnamon caramel syrup that's so good, you'll want to enjoy it on everything from pancakes to cinnamon rolls. You could honestly just eat the topping with a spoon, but the crispy, fluffy waffles are perfect for soaking it all up. Add chopped pecans or other nuts to add a little crunch and whipped cream for the perfect finish.
For the Syrup:
2 cups brown sugar
3/4 cup salted butter
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the Waffles:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup pumpkin puree
3/4 cup milk
1/2 cup salted butter, melted
2 large eggs
2 teaspoons vanilla extract
Make the Syrup
Gather the ingredients.
In a medium saucepan over medium-high heat, combine butter and brown sugar. Stir with a wooden spoon every few seconds until butter has melted.
Slowly add heavy cream, being careful as it will foam quite a bit. Stir it in with wooden spoon and allow to boil for 1 to 2 minutes.
Turn off heat, stir in vanilla extract and cinnamon and set aside ready to serve. You can also keep the syrup warm over extra low heat if you wish.
Make the Waffles
Heat waffle iron as you're mixing batter. In a large bowl, whisk flour, baking powder and soda, sugar, cinnamon, nutmeg, and cloves.
In a liquid measuring cup or other medium-sized bowl, mix together pumpkin puree, milk, butter, eggs, and vanilla extract.
Add wet mixture to dry mixture. Whisk until combined, being careful not to over mix. Allow to sit for 5 minutes and then begin cooking waffles.
After batter has rested, add about 1/4 cup of batter to waffle iron at a time. Cook until fluffy and crispy, according to waffle iron instructions.
Once all waffles are complete, drizzle with cinnamon caramel syrup and top with chopped pecans and whipped cream, if desired.
- Make the cinnamon caramel syrup ahead of time if you wish. It will thicken when it cools, but just heat it up in the microwave or on the stove top in a small pan and it will loosen back up and be ready to pour.
- To make sure the waffles stay toasty until you're ready to serve them, heat your oven to 200 F and place them on a tray inside as you finish to keep them warm and crispy.
- If you don't have the nutmeg and cloves, you can substitute "pumpkin pie spice," which is a premade spice mixture that often contains these spices.
- Feel free to make only the syrup and then put it on plain waffles or make the pumpkin waffles and then top them with regular syrup. Both the syrup and the waffles are a little more involved than the basic version of each respective dish, but they are both well worth it and delicious together.