Pumpkin Spice Waffles

Pumpkin waffles come together with a handful of basic ingredients, plus plenty of deep, warm pumpkin spices. They’re crisp and light right out of the waffle maker, and taste fantastic with maple pecan syrup. Here’s my recipe for pumpkin pancakes if you want to try those, too!

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (225g) pumpkin puree (not 1 can)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 1/4 cup (50g) packed light or dark brown sugar
• 1/4 cup (60ml) pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (360ml) whole milk, at room temperature

Optional Maple Pecan Topping

• 3/4 cup (90g) pecan halves
• 1 and 1/2 cups (360ml) pure maple syrup

Instructions

1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
2. Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.