Pumpkin Spice Buttermilk Waffles with Maple Cinnamon Whipped Butter
This light and fluffy buttermilk waffle has all the flavors of fall with pumpkin, cinnamon, ginger, and cloves. Top it off with some yummy homemade maple cinnamon butter and it is the perfect fall breakfast...or dessert.
Ingredients
Waffle Batter:
- 1 stick butter melted
- ⅓ cup sugar
- ¾ cup pumpkin purée
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups buttermilk
- 1 ¾ cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- pinch of cloves
Maple Cinnamon Butter
- 1 stick salted butter softened
- ⅛ cup confectioners sugar
- ¼ teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
Make the Maple Cinnamon Butter:
- Combine all ingredients in a small bowl.
- Whip until soft and fluffy. Set aside,
Make the waffle batter:
- Heat the waffle iron.
- In a medium size bowl add the melted butter, sugar, pumpkin purée, eggs, vanilla, and buttermilk. Stir well.
- Next add the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
- Stir until just combined.
- Let the batter rest for 5 -10 minutes.
- Lightly spray waffle iron with cooking spray and drop ½-3/4 cup batter (depending on the size of waffle you want) onto the hot waffle iron (greased if your waffles tend to stick.
- Flip the waffle iron and cook the waffle until steam is no longer coming from the iron, around 4-6 minutes.
- Serve with Maple Cinnamon Butter, maple syrup, chocolate chips, or pecans.