It’s October. Must be time for my annual pumpkin recipe. There’s something about the hint of cooler weather and upcoming Thanksgiving pumpkin pies (and, yes, all the pumpkin spice lattes I’ve been drinking) that make me crave pumpkin flavors.
I didn’t realize this but apparently for the last 4 years, around this time of year, I publish a pumpkin recipe. It started with the amaretto-almond crunch pumpkin pie, then came the marbled pumpkin cheesecake bars, followed by pumpkin spice latte crème brûlée and finally, pumpkin spice pudding.
I see no reason to break the streak now so I give you this year’s recipe – pumpkin spice waffles.
Pumpkin spice waffles may seem rather pedestrian compared to the decadence of marbled pumpkin cheesecake bars but they are just as satisfying. These pumpkin spice waffles are crispy on the outside and full of pumpkin flavor and warm spices on the inside. Also, with 12 tablespoons of butter, these pumpkin spice waffles may be in their own category of decadence. I know that’s a lot of butter for one recipe but they’re just so yummy that way. It’s the butter that gives these waffles a beautifully crisp exterior that doesn’t go soft the moment you take them out of the waffle maker (unlike other recipes I’ve tried in the past). They also toast up nicely the next morning.
Honestly, these waffles are good enough to eat without the extra topping of powdered sugar and maple syrup but you should totally add those in anyway – moderation went out the window after the first 6 tablespoons of butter. Don’t stop now.
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 12 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1/4 cup raw or turbinado sugar
- Powdered sugar, for serving
- Maple syrup, for serving
- Heat a belgian waffle iron. In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and spices. Set aside.
- In a medium bowl, whisk together the buttermilk, pumpkin puree, butter, vanilla, and egg yolks. Set aside.
- In another bowl, beat the egg whites until stiff peaks form. Set aside.
- Pour the buttermilk mixture into the dry ingredients and whisk until just combined. Fold in the beaten egg whites with a spatula until just incorporated. Fold in raw sugar.
- Pour the batter onto the hot waffle iron and cook following the manufacturer’s instructions until waffles are golden brown. Set the waffle on a cooling rack. Repeat with the remaining batter.