Pumpkin Waffles with Butter Pecan Butter

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Amallia Eka/Shutterstock
The Editors
Makes 4 large waffles
Preparation Method
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These Pumpkin Waffles are so seasonal, moist, and fluffy! And the optional butter pecan butter adds the perfect touch. 

This recipe was submitted Jackie Hardin won honorable mention in The 2010 Old Farmer’s Almanac Pumpkin Recipe Contest.

1 cup canned pumpkin
3 large eggs, separated
1/2 cup melted butter
3/4 cup milk
1 teaspoon vanilla
1 cup flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

Preheat a waffle iron.

In a bowl, combine pumpkin, 1/2 cup butter, milk, vanilla, and egg yolks.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add to wet ingredients and stir to combine.

Beat egg whites to stiff peaks and fold into batter.

Pour into waffle iron and cook according to manufacturer’s directions.

Top waffles with pecan butter and garnish with pecans.

Butter Pecan Butter

1/2 cup soft butter
1/2 cup powdered sugar
1 tablespoon Butter Pecan flavoring

In a bowl, combine 1/2 cup of butter, confectioners’ sugar, and butter pecan flavoring. Stir to combine.

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