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Crisp autumn mornings are made for these Cider Pumpkin Waffles with Salted Maple Butter. Light and airy pumpkin waffles made with spiced apple cider, nutty browned butter, and warming autumn spices. Perfect for a chilly fall morning, and best enjoyed with a generous smear of salted maple butter.

This post is sponsored by Land O’Lakes.

side angled action photo of Cider Pumpkin Waffles with Salted Maple Butter (the maple is being poured on the waffles)

I held off as long as I could on these pumpkin waffles, but the time has come to share their deliciousness with you guys. And really? These are DELICIOUS! They’re perfectly crisp on the outside, but soft, light, fluffy, and airy inside. Exactly how a pumpkin waffle should be. And made with browned butter, cinnamon, pumpkin spice…and everything nice. All the flavors of autumn and just what fall mornings need most.

I waited to share these until we hit October, which was hard to do, but I’m that girl who really feels that pumpkin recipes are best for the colder, cozier months of October and November.

So here they are, pumpkin waffles, but with all my own little twists. Because you all know me, I love to take a classic recipe and add something new, fun, and delicious.

These are not your average pumpkin waffles. They are so much better and they’re the easiest to make – any day of the week. Great for breakfast, brunch, lunch, or my personal favorite, breakfast for dinner.

prep photo of the Cider Pumpkin Waffles cooking in the waffle iron

I will say that these waffles did take me a while to get just right. Multiple batches were made, but I can now confidently say that these cider pumpkin waffles are pretty close to perfect.

Think sweet, super moist, and filled with flavors of pumpkin spice and warming brown butter. All the most delicious autumn flavors, and with salty, sweet maple butter on top too.

overhead horizontal photo of the Cider Pumpkin Waffles with Salted Maple Butter before serving

Here are the simple and easy steps.

As I mentioned, these are really pretty easy. The hardest part is working up the patience to wait for the batter to sit ten minutes before cooking. Other than that, these are simple.

First things first, there a

re three ingredients to these waffles that really make them better than all the others…the butter, the cider, and the pumpkin.

prep photo of Salted Maple Butter

Butter is important. Since we’re browning it, you need to use high-quality butter here, preferably high-quality salted butter. Personally, I love using Land O Lakes® Butter. It’s been my go-to butter for years and what I use in my kitchen every day for both cooking and baking.

I love the rich buttery flavor and hints of salt in Land O Lakes® Butter.

 It bakes up wonderfully and always creates a delicious recipe whether sweet or savory. To add even more flavor to these waffles, I wanted to brown the butter to give the waffles another layer of added warmth and coziness.

side photo of Cider Pumpkin Waffles with Salted Maple Butter

Once the butter is browned, simply mix in canned pumpkin, good quality apple cider, pure maple syrup, and then the usual key players. To flavor these waffles, I used my favorite autumn spice mix of cinnamon, ginger, and nutmeg. If you keep pumpkin spice on hand, you can easily use that as well!

Another key here is the cider. Most waffle recipes call for buttermilk, but you guys, using a spiced apple cider makes for the BEST batch of crisp on the outside, light and airy inside, waffles. The added spices, together with the flavor of sweet apples, only add to the deliciousness of these waffles.

Now for the pumpkin! It’s important to use only pumpkin puree, not canned pumpkin pie mix. You don’t need the added sugar.

Once the batter is mixed, let it sit ten for so minutes, then cook according to your waffle iron’s directions.

overhead photo of Cider Pumpkin Waffles with Salted Maple Butter

On to the salted maple butter…

While the batter rests, mix together a little butter and maple syrup to create a salted maple butter for serving.

It really adds that extra special finishing touch. There’s nothing better than warm pumpkin waffles with a smear of salty, maple butter.

I know it’s only Tuesday, but seeing how easy these waffles are, I’m thinking an autumn breakfast for dinner is needed?

Live up the “season of cozy”, and make these today, tomorrow, or this weekend…just do it soon. My tip to you? Double the recipe and freeze half the waffles for an emergency, when you just need a good pumpkin waffle to toast up.

side angled photo of Cider Pumpkin Waffles with Salted Maple Butter

Looking for other pumpkin recipes? Here are a few ideas: 

6 Ingredient Spiced Pumpkin Butter

Pumpkin Butter Chocolate Chip Cookies

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Lastly, if you make these Cider Pumpkin Waffles with Salted Maple Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cider Pumpkin Waffles with Salted Maple Butter

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 515 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Salted Maple Butter


  • 1. Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.
    2. Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.
    3. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!
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    1. Hi Lauryn,
      So glad you have been enjoying this recipe! I probably wouldn’t freeze the batter, but you could certainly freeze the waffles once they are made! Please let me know if you have any other questions! xT

  1. 5 stars
    Really good flavor! After adding all of the ingredients the batter was pretty puffy, unlike other waffle batter recipes I’ve tried but it cooked up just fine in the waffle iron and didn’t leak out. Thanks for the great recipe!

    1. Hey Lexy,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT

  2. 5 stars
    This is the last waffle recipe you’ll ever need- you’ll never want a regular waffle again. I’m currently making 4 batches to keep in the freezer to toast up whenever the mood strikes. I add in a little gluten free flour to make them even crispier.

    1. Hey Alexandra,
      Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan

    1. Hey Rob,
      Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  3. 5 stars
    Let’s just say I used to be more of a pancake girl. (I don’t even own a waffle maker.) But..This dangerously delicious recipe changed my mind. My son brought his waffle maker over so we could try these. I am keeping his waffle maker. These are the best waffles I’ve ever had. I also froze the leftovers and popped one in the toaster this morning. Oh my goodness. I like the toasted leftovers even more! Toasty crispy and full of flavor. The salted maple butter ,…. thank you!

    1. 5 stars
      I made these with my mini waffle maker and even though it took an hour, they were worth it! Don’t skimp on the salted maple butter, it adds that whole layer and brings the Fall flavor together. I also didn’t have any pumpkin so I used applesauce and loved it!

      1. Hi Ellie,
        Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! Sorry these took longer than expected! xxT

  4. 5 stars
    I made these waffles for breakfast and they were delicious. I’ll definitely be making these again and again!

  5. 5 stars
    I made these this morning. As usual a wonderful recipe. I’ve always made the William Sonoma pecan pumpkin pancake\ waffle mix for years . This is better, thanks for another wonderful recipe:)))))))

  6. Could you please clarify the “spice apple cider” in your recipe? The link to what you have listed in a concentrated form of apple cider. Do you mean apple cider that is spiced or a concentrated form of apple cider? Thanks.

    1. Hi Cara! Sorry for the confusion! You can use either for this recipe! The concentrated form of cider just gives the waffles extra flavor! 🙂 xTieghan

      1. I’m wondering if she made the same mistake I did… I used regular apple cider instead of the spiced because I read the recipe too fast. So using cold apple cider fresh from a cider mill did not combine well with the butter…

  7. If I have plain apple cider instead of spiced, would you recommend upping the spices added? If so, how much do you think? Thanks!

  8. 5 stars
    This was sooooooo good. Everyone raved about them. I plan to remake these around Thanksgiving and Christmas with a double batch next time!

  9. I can’t wait to try this out this fall! But question: can i make the batter the night before? Or will having it in the fridge for a night make it weird?
    Love all your recipes!

    1. Hi Rosalie! Thanks so much , I hope you love this recipe! And the batter can definitely be made the night before. xTieghan

  10. 5 stars
    We love this recipe! I can never get my maple syrup and butter to combine though! Even if the butter is fully softened at room temp, it never really whips together. Any advice?

    1. Hey Sarah,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Sorry to hear about the butter, I’ve never had this issue, I would say to keep mixing with a spoon:) xTieghan

  11. 5 stars
    Another amazing recipe Tieghan!! I made these on a whim this morning and they were deelish! I had to substitute apple syrup because I didn’t have any cider but they were still moist on the inside. Thanks again for another great recipe!!