Pumpkin Apple Cider Waffles
Perfect for a crisp, fall morning.
Equipment
- Waffle Maker – A round belgian waffle maker is great but I prefer square waffles (traditional or belgian), especially if I'm freezing them. With the square waffles, they easily fit in a gallon freezer bag, stack nicely in the freezer and fit in a toaster slot to reheat and crisp them.
Ingredients
Wet Ingredients
- 6 tbsp salted butter
- 1 cup 100% pure pumpkin puree
- 1 ½ cups spiced apple cider
- 2 large eggs
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
Salted Maple Butter Topping
- 6 tbsp salted butter at room temperature
- ½ cup maple syrup
- 1 pinch flaky sea salt
Instructions
- Add butter to a pot over medium heat. Allow the butter to brown until it smells toasted, stirring often, about 2-3 minutes. Remove from heat and pour into a large mixing bowl. Whisk in the remaining wet ingredients.
- In a medium bowl, whisk together the dry ingredients. Fold into the wet ingredients just until combined, some lumps are ok. Let the batter sit for 10 minutes.
- While the batter rests, combine the ingredients for the maple butter and set aside.
- Cook according to your waffle makers instructions. Top with maple butter and extra syrup.
- If freezing, let cool completely. I like to flash freeze them on cooling racks so I may pull them out one at a time and they don't stick together. I can fit 8 waffles in a gallon ziplock bags with the air sucked out. Freeze some of the maple butter with the waffles (or skip it, they are great without it too). To reheat, pull out as many as you'd like to eat and pop them in the toaster on the frozen setting (if you have one). This recipe can be easily doubled.