Ingredients

2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup (226g) pumpkin puree (not canned)

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

1/4 cup (50g) packed light or dark brown sugar

1/4 cup (60ml) pure maple syrup

1 teaspoon pure vanilla extract

1 and 1/2 cups (360ml) whole milk, at room temperature

3/4 cup (90g) pecan halves

1 and 1/2 cups (360ml) pure maple syrup (for topping)

Instructions

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

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until fully combined.

Step 3: In another large bowl, beat the eggs on high speed for 1–2 minutes until frothy. Add the pumpkin puree, melted butter, brown sugar, maple syrup, vanilla, and milk. Whisk on medium speed until smooth.

Step 4: Gradually add the dry ingredients to the wet ingredients, whisking on low speed until just combined. Do not over-mix; some small lumps are fine.

Step 5: Lightly grease the waffle maker. Pour about 1/3 cup of batter into each waffle well (adjust based on your waffle maker size). Close the lid and cook until the waffles are crisp and golden, about 5–6 minutes.

Step 6: Transfer cooked waffles to the wire rack and keep warm in the oven while cooking the remaining batter.

Step 7: For the maple pecan topping, toast pecans in a skillet over medium-low heat for 4–5 minutes, stirring constantly to avoid burning.

Step 8: Reduce heat to low, pour in 1 and 1/2 cups maple syrup, warm for about a minute, then remove from heat.

Step 9: Serve waffles immediately topped with the warm maple pecans or your favorite toppings.

Tips & Variations

Use fresh pumpkin puree rather than canned for a cleaner flavor and better texture.

For crispier waffles, avoid opening the waffle maker too early during cooking.

Try adding a handful of chocolate chips or dried cranberries to the batter for a twist.

Use pecan halves or walnuts for the topping depending on your preference.

If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves as a substitute.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree works well and is a convenient alternative, but fresh puree tends to have a lighter texture and fresher flavor.

How do I prevent my waffles from getting soggy?

Make sure to keep waffles warm on a wire rack in the oven rather than stacking them, which traps steam and causes sogginess. Reheating in a toaster or oven helps restore crispiness.