Ingredients

1 can Pumpkin Purée

2/3 cup Dark Brown Sugar

1/4 cup Honey

1 Lemon

1/4 teaspoon Ground Cinnamon

1/8 teaspoon Ground Cloves

1 1/4 cup Gluten-Free All-Purpose Flour

2 tablespoon Brown Sugar

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1 1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger

1/8 teaspoon Ground Cloves

1/8 teaspoon Ground Nutmeg

1/4 teaspoon Kosher Salt

2 Large Eggs

1 cup Buttermilk

1/4 cup Whole Milk

1/2 cup Canned Pumpkin Purée

1 teaspoon Vanilla Extract

2 tablespoon Unsalted Butter

Butter, to taste (for serving)

Maple Syrup, to taste (for serving)

Instructions

Step 1: In a medium heavy-duty saucepan, combine pumpkin purée (1 can), dark brown sugar, honey, 1 tablespoon lemon juice, ground cinnamon, and ground cloves. Bring to a boil over medium-high heat, then reduce heat to low. Cook, stirring frequently, for 20 minutes or until thickened to make the pumpkin butter.

Step 2: Transfer the pumpkin butter to a bowl and set aside. Refrigerate if not serving immediately.

Step 3: In a large bowl, whisk together gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and kosher salt.

Step 4: In a small bowl, whisk eggs, buttermilk, whole milk, canned pumpkin purée, vanilla extract, and melted unsalted butter. Stir the wet ingredients into the dry ingredients just until moistened.

Step 5: Preheat your waffle iron. Add about 1/3 cup of batter to the center of each waffle section without spreading it out to get perfectly round waffles. Close the iron and cook according to manufacturer’s instructions until waffles are golden brown, crisp on the outside, and tender on the inside.

Step 6: Serve warm waffles topped with butter, maple syrup, and a generous spoonful of the pumpkin butter.

Tips & Variations

Use a mix of gluten-free flours for better texture, such as rice flour and tapioca starch.

Add chopped pecans or walnuts to the batter for extra crunch.

For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.

Leftover pumpkin butter can be used as a spread on toast or stirred into yogurt for added flavor.

FAQs

Can I make the pumpkin butter ahead of time?

Yes, pumpkin butter can be made up to a week in advance and stored in the refrigerator. This makes breakfast prep quicker and more convenient.

What if I don’t have a waffle iron?

You can cook the batter like pancakes on a griddle or skillet. Adjust the cooking time accordingly, flipping once bubbles form on the surface.

Dessert

Buttermilk Pumpkin Spice Waffles Recipe

Introduction