Description

There’s nothing like the smell of warm spices and maple syrup on a crisp autumn morning. These Cider Pumpkin Waffles are crispy on the outside, fluffy on the inside, and packed with cozy fall flavors. Topped with a velvety Salted Maple Butter, they’re the ultimate brunch treat. Plus, they’re freezer-friendly—because busy mornings deserve a little indulgence too!

Ingredients

Scale

For the Waffles:

2 cups all-purpose flour
2 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ tsp salt
2 cups pumpkin puree (not pie filling)
1½ cups reduced spiced apple cider (simmer 3 cups down to 1½)
4 large eggs, room temperature
4 tbsp pure maple syrup
1 tsp vanilla extract
12 tbsp (1½ sticks) salted butter, melted

For the Salted Maple Butter:

12 tbsp (1½ sticks) salted butter, softened
1 cup pure maple syrup
2 pinches flaky sea salt (like Maldon)

Optional Toppings:

Extra maple syrup
Toasted pecans
Whipped cream
Caramelized apples

Instructions

1. Reduce the Apple Cider

In a saucepan, simmer 3 cups of spiced apple cider over medium heat until reduced to 1½ cups (about 15 mins). Let cool slightly.

2. Make the Waffle Batter

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, mix pumpkin puree, reduced cider, eggs, maple syrup, vanilla, and melted butter.
Gently fold the wet ingredients into the dry until just combined (a few lumps are fine—overmixing makes tough waffles!).

3. Cook the Waffles

Preheat your waffle iron to medium-high and lightly grease it.
Pour ⅔ cup batter per waffle and cook for 4-5 minutes until deep golden and crisp.
Keep cooked waffles warm in a 200°F (95°C) oven on a wire rack (prevents sogginess!).

4. Whip the Maple Butter

Beat softened butter and maple syrup until fluffy (2 mins). Fold in flaky salt.

Prep Time: 20 mins
Cook Time: 25 mins

Nutrition

Calories: 320cal Per Serving
Sugar: 15g
Fat: 18g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g