Start your fall morning off right with a stack of warm, fluffy pumpkin waffles from talented baker and cookbook author, Sally McKenney. These spiced treats are perfect for a cozy brunch, topped with maple syrup, whipped cream, or a sprinkle of powdered sugar. Invite your loved ones over for a delightful autumn feast and watch as they savor every bite of these delicious waffles. 

Also, be sure to check out Sally's other fabulous recipes on her blog sallysbakingaddiction.com!

INGREDIENTS

2 cups + 2 Tbsp all purpose-flour 

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 1/2 tsp store-bought or homemade pumpkin pie spice

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup pumpkin puree (not 1 can)

1/4 cup unsalted butter, melted

1/4 cup packed light or dark brown sugar

1/4 cup Cinnamon Infused Maple Syrup from Emiejames

1 tsp pure vanilla extract

1 1/2 cups whole milk, at room temperature

Optional Maple Pecan Topping

3/4 cup pecan halves

1 1/2 cups Cinnamon Infused Maple Syrup from Emiejames

1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside. 

2. Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside. 

3. In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do no separate them) on high speed for 1-2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK. 

4. Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until crisp, about 5-6 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. 

5. Meanwhile, as the waffles cook, make the optional maple pecan topping: Place the pecans in a saucepan or skillet set over medium-low heat. Toast the pecans for just about 4-5 minutes, stirring the whole time, because pecans can go from toasted to burnt in a matter of seconds. When they're giving off a subtle toasty scent, turn the heat down to low and pour in the maple syrup. Leave it on the stove for just a minute, until the syrup is warmed through, and then remove from heat. 

6. Serve the waffles immediately with warm maple pecan topping, or your choice of topping.

Notes: 

We love to use our raw milk from our local Morgan creamery, and fresh chicken eggs from our local Sunnyfield Farms. If you are local to the Ogden Valley, look them up!