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Pumpkin Waffles with Whipped Cinnamon Honey Butter

These waffles just sum up autumn, a perfect breakfast or brunch treat on a chilly morning when the leaves are flying. A great way to use up a can of pumpkin purée you may have opened up. Topping these waffles with Whipped Cinnamon Honey Butter takes these waffles somewhere special.
Course Breakfast, brunch
Cuisine North American
Keyword apple butter, cinnamon butter, pumpkin, waffles
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4

Ingredients

Pumpkin Waffles

  • 1 1/2 cups (185 g) all purpose flour, can use gluten free cup for cup blend
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice see below for my master recipe
  • ½ tsp salt
  • 1 cup (230 g) canned pumpkin purée not pumpkin pie filling or homemade purée from pumpkin or honeynut squash
  • 2 eggs
  • 3 tbsp butter melted
  • 1/4 cup (55 g) dark brown sugar
  • 1 cup (237 ml) buttermilk or kefir regular milk, or nut milk will also work

Whipped Cinnamon Honey Butter

  • 1/2 cup (110 g; 1 stick) butter, if salted, use less butter below
  • 1/4 cup (40 g) powdered or icing sugar
  • 2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 2 tbsp runny honey
  • 1/2 tsp vanilla extract or paste

Instructions

Pumpkin Waffles

  1. Heat your waffle iron while you prepare the batter.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
  3. In a medium bowl whisk the pumpkin, eggs, butter, brown sugar and buttermilk until well combined.
  4. Making a well in the dry ingredients, pour in the wet mixture into the well. Fold together with a wooden spoon or spatula until only just combined, some lumps are fine, over-mixing will result in dense not fluffy waffles.
  5. Your mixture will be thick but spreadable. If it is too thick, add extra milk 2 tbsp at a time to get it spreadable. Don't add too much milk at once or else you may get runny batter.
  6. Use non-stick spray to lightly coat the waffle maker.
  7. Spoon the batter into waffle iron spreading out the batter with an offset spatula, without going to the ends.
  8. Cook according to waffle iron directions (a Belgian waffle maker is deeper, and will take longer than a regular iron).
  9. Remove from waffle iron, and place onto a wire rack so that any excess steam isn't trapped which can make them soggy. Serve with cinnamon honey butter and maple syrup.
  10. See blog post for more details and serving suggestions.

Whipped Cinnamon Honey Butter

  1. Combine the butter with the sugar, cinnamon and salt on low. Once combined, add the honey and vanilla and increase the speed to medium till a smooth consistency is achieved. Store in a small container with a lid. It can be kept on the counter if you will use it within three or four days. If not, transfer to the fridge. Bring back to room temperature before using.

    Adjust the sweetness as desired.

Recipe Notes

There is enough batter to feed four or five comfortably. I suggest making up the entire batch, even if you won't be eating them all in the first sitting. They can be stored in a sealed container for a few days and re-heated in the toaster, toaster oven or a skillet.
Extra waffles can also be frozen. In this case, once each waffle has cooled completely on the wire rack, transfer to a baking sheet and place in the freezer. Once they are frozen, they can be transferred to a freezer bag. Now they won't stick to each other. Store for up to two months.
Store Cinnamon Honey Butter in the fridge in a sealed container. Just bring to room temperature before spreading. It can be frozen. Thaw and use (but don't thaw in the microwave, the ingredients will separate, will not be pretty!)
Pumpkin Pie Spice Blend:
4 tbsp cinnamon
1 tbsp ginger
1 tbsp nutmeg
2 tsp cloves
Blend and stored in a sealed container. Can be halved if you don't think you will use it all in one season.