Pumpkin Spice Waffles

Prep Time:

Cook Time:

Serves: 4–6


  • Tip: Leftover waffles freeze beautifully and reheat well in the toaster.

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • 4 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon + 1 teaspoon ground ginger + ½ teaspoon  allspice + ½ teaspoon ground nutmeg)

  • 1 ½ cups buttermilk

  • 3 large eggs

  • ¼ cup light brown sugar

  • 1 cup organic Green Valley Pumpkin

  • 2 teaspoons pure vanilla extract

  • For the spiced maple butter:

  • 1 cup unsalted butter, softened (2 sticks)

  • ¼ cup pure maple syrup

  • pinch of kosher salt

  • ½ teaspoon vanilla extract

  • ½ teaspoon pumpkin pie spice (or ground cinnamon)


  1. Preheat your waffle iron while you mix the batter. If cooking for a crowd, preheat the oven to 250°F and place a wire rack inside a sheet pan.

  2. Melt the butter and set aside to cool.

  3. In a large bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.

  4. In a separate bowl, whisk together the buttermilk, eggs, brown sugar, pumpkin and vanilla until smooth.

  5. Whisk in the cooled melted butter.

  6. With a rubber spatula, fold the wet ingredients into the dry ingredients until just combined. Resist the urge to over mix.

  7. Spray the preheated waffle iron with cooking spray and ladle in the batter. Close and cook according to the manufacturer’s instructions.

  8. Remove the cooked waffle and serve immediately or place on the prepared sheet pan and keep warm in the oven while you continue with the remaining batter.

  9. In a small bowl, combine all ingredients for spiced maple butter. Mix and spread on waffles.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.