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–+ servings
Golden-brown crisp Belgian pumpkin spice waffles stacked high with maple syrup and pecans

Fluffy Spiced Pumpkin Belgian Waffles

Deep-pocketed, golden-crisp Belgian waffles infused with real pumpkin puree, cultured buttermilk, aromatic pumpkin pie spice, and whipped egg whites for an ethereal, cloud-fluffy interior. Crowned with melted whipped honey butter, toasted pecans, and warm pure maple syrup. 100% Halal Wholesome.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 waffles
Course: Breakfast, brunch
Cuisine: American
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Spiced Flour Base
  • 2 cups all-purpose flour spooned and leveled
  • 3 tbsp light brown sugar packed
  • 2 tsp baking powder
  • 1 tsp baking soda reacts with buttermilk for lift
  • 1.5 tsp pumpkin pie spice cinnamon, ginger, nutmeg, allspice, cloves blend
  • 0.5 tsp ground Ceylon cinnamon extra sweet spice
  • 0.5 tsp fine sea salt
Pumpkin Buttermilk Custard & Aeration
  • 1 cup 100% pure pumpkin puree canned or homemade, not sweetened pie filling
  • 1.5 cups cultured buttermilk room temperature for maximum fluffiness
  • 6 tbsp unsalted butter melted and cooled slightly
  • 2 large eggs separated into yolks and whites
  • 1.5 tsp pure vanilla bean extract alcohol-free natural vanilla
Serving & Warm Toppings
  • 0.5 cup pure amber maple syrup Grade A warm syrup
  • 3 tbsp whipped honey butter melted on hot waffles
  • 0.33 cup pecan halves toasted and chopped

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat the Waffle Iron: Preheat your Belgian waffle maker to medium-high heat. Lightly brush or mist grids with melted butter.
  2. Whisk Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine sea salt until evenly dispersed.
  3. Whisk Wet & Whip Whites: In a medium bowl, whisk together pumpkin puree, buttermilk, melted butter, egg yolks, and vanilla extract. In a separate clean, dry glass bowl, whip the egg whites with a hand whisk or electric mixer until stiff, glossy peaks form (about 2 minutes).
  4. Fold Batter & Cook: Stir pumpkin wet mixture into dry ingredients just until combined. Gently fold in whipped egg whites with a spatula in two additions until no streaks remain. Ladle 1/2 to 2/3 cup batter onto the hot waffle maker. Close and cook for 4 to 5 minutes until deep golden, crisp on outside, and steam ceases. Serve warm with honey butter, pecans, and maple syrup!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 7gCholesterol: 85mgSodium: 340mgPotassium: 290mgFiber: 3gSugar: 12gVitamin A: 6800IUVitamin C: 3mgCalcium: 150mgIron: 2.6mg

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