Description

These Buttermilk Pumpkin Spice Waffles are a delightful fall-inspired breakfast treat, featuring a tender and fluffy waffle infused with warm spices and pumpkin puree. Paired with a homemade thick and sweet pumpkin butter, they make for a cozy and flavorful morning meal perfect for cooler days.

Ingredients

Scale

Pumpkin Butter

1 can (15 oz) Pumpkin Purée
2/3 cup Dark Brown Sugar
1/4 cup Honey
1 tablespoon Lemon juice (from 1 lemon)
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves

Waffle Batter

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 (melted)

To Serve

Butter to taste
Maple Syrup to taste

Instructions

Make Pumpkin Butter: In a medium heavy-duty saucepan, combine pumpkin purée (1 can), dark brown sugar, honey, lemon juice (1 tbsp from 1 lemon), ground cinnamon, and ground cloves. Bring the mixture to a boil over medium-high heat, then reduce to low. Cook, stirring frequently, for 20 minutes until thickened.
Set Aside Pumpkin Butter: Once thickened, transfer the pumpkin butter to a bowl and set aside at room temperature, or refrigerate if not serving immediately.
Mix Dry Ingredients: In a large bowl, whisk together gluten-free all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and kosher salt until combined.
Mix Wet Ingredients: In a separate small bowl, whisk together eggs, buttermilk, whole milk, canned pumpkin purée, vanilla extract, and melted unsalted butter until smooth.
Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix.
Preheat Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions.
Cook Waffles: Spoon about 1/3 cup of batter onto the center of each waffle iron section without spreading. Close the iron and cook until the waffles are golden brown, crisp on the outside, and tender inside—typically 4 to 6 minutes depending on your appliance.
Serve: Serve waffles warm topped with butter, maple syrup, and a generous spoonful of warm pumpkin butter.

Notes

For best results, use fresh pumpkin puree or canned 100% pumpkin rather than pumpkin pie filling.
Adjust the cooking time of waffles depending on your waffle iron model to avoid under or overcooking.
Store leftover pumpkin butter in an airtight container in the refrigerator for up to one week.
These waffles freeze well; reheat in a toaster or oven for crispiness.
Gluten-free flour blend makes this recipe suitable for gluten intolerance.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin waffles, pumpkin spice waffles, gluten-free waffles, buttermilk waffles, fall breakfast recipes, pumpkin butter, cozy breakfast