Next Post
Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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.
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.
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.
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.
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
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.
Ingredients
- 6 tablespoons Land O Lakes® Salted Butter
- 1 cup pumpkin puree
- 1 1/2 cups spiced apple cider
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Salted Maple Butter
- 6 tablespoons Land O Lakes® Salted Butter
- 1/2 cup maple syrup
- 1 pinch flaky sea salt
Instructions
- 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!
Could waffle batter be made a day ahead and refrigated overnight ?
Hi there! I haven’t ever tried making this ahead before, but I would suggest making it the night before and combining all the ingredients the night before except for the baking powder and baking soda! Then add those right before so the waffles still fluff up nicely! xT
Made this subsystem maple whip because I failed at the butter. Maple works very well loved the waffles!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Those look delicious! I was wondering what kind of waffle maker do you have?
Delicious, the cider adds such nice flavor. Perfectly fluffy, chewy and crispy. Will make again.
Hey Kim,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
I enjoyed these a lot. I subbed roasted sweet potatoes leftover from Thanksgiving. That worked perfectly. Two notes: One, I have never successfully made a maple butter that did not look curdled, and two, I wish they were a little more crispy. I’ll have to play with that a bit to see if I can accomplish a crispy outside, fluffy interior waffle. Delicious though and a delightful change. I served with the maple butter, some maple syrup on the side, chopped, salted pecans and brown sugar vanilla whipped cream. Excellent! Thank you!
Hey there,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
These waffles are delicious! I find pumpkin things are sometimes lacking in flavor, but the cider and browned butter really add depth to these waffles. I’ll definitely be making these again!
Hey Erica,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
these look soooooooooooooo delicious I want to eat them now!we are are almost done
!!!!!!!!!!!!!!!!!!!!!
Thanks for trying the recipe Sarah!! Hope they are delish!
These are my favorite fall waffles!! I love the spices and pumpkin flavor. My one question is about the maple butter — it separated and looked like floating blobs of butter swimming in maple syrup. I think it used exactly the quantities that the recipe called for, so I’m not sure why it didn’t come together. I tried letting it get soft and then refrigerating to see if adjusting the temperature would help but no luck. Any advice?
Hey Julie,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! Was your butter room temp? xT
I have the same issues when I make maple butter. No idea why.
Hi there, I don’t own a waffle iron, could this be converted to a pancake recipe?
Thanks!
Hey Kayla,
Totally, just follow the recipe and make as pancakes:) Please let me know if you have any other questions, I hope you love this recipe! xT
Wondering if you could sub the 6 tablespoons of butter and pumpkin purée quantity with pumpkin butter instead?
Hey Daniela,
I’ve not tried that with this recipe, so I probably wouldn’t recommend it just so you can get the best results from this recipe. Please let me know if you have any other questions, I hope they turn out amazing for you! xT
So so so delicious! My kids, who are both super picky eaters, devoured them! Had to make a second batch!! We served them with some leftover maple whipped cream from the HBH pumpkin pie recipe as a treat!
Hey Heather,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Fantastic! Made these for Thanksgiving Monday in Canada …. perfect mix of fall flavours and SO fluffy! Also not too sweet. I did not make the special maple syrup because I’m a bit tired after a weekend of cooking (and cleaning the kitchen!), but will try it next time.
Tieghan, do you have – or could you create – a pumpkin eggnog waffle or pancake recipe? I found that eggnog hit the shelves early this year and I bought some … although I will end up freezing it for later since I didn’t find the magical, elusive recipe that I’m searching for! I think it would be AMAZING for festive brunches!
Hey Sonya,
Thanks so much for making this recipe and sharing your feedback! So glad to hear that they were enjoyed! I don’t have an eggnog waffle or pancake recipe, but love this idea!! Hope you have a great week! xT
Wow. Saw the previous comment about this working with gluten free flour so decided to give it a try (also used Cup4Cup). The best waffles I’ve ever made and my family devoured them! Such a treat on this Canadian Thanksgiving Monday.
Hey Garnet,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
I cut this recipe in half and used gluten free flour, Cup4Cup brand. These are the best waffles I have ever made. I followed the recipe as written and let the batter rest. Will for sure make these again and soon!
Hi Suzanne,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Not sure what I did wrong. The batter looked ok. But the insides just didnt get done. Made other waffles in the iron thinking the iron was off but they turned out ok. Wondering if ots too much pumpkin. I measured 1 cup which was 2/3 of the can. Any help would be welcome
Hi Patricia,
Thanks so much for giving the recipe a try, so sorry to hear you had issues! Did they just need to cook longer in the waffle iron? You could reduce the pumpkin if you think it’s too much! xx