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Macro close-up of a stack of golden crisp Belgian pumpkin spice waffles with melted butter, warm maple syrup pools, and toasted chopped pecans

Fluffy Pumpkin Spice Belgian Waffles with Maple Pecans

Bakery-style Belgian pumpkin spice waffles featuring crisp, caramelized golden edges, deep airy pockets, and an ultra-tender spiced pumpkin interior. Crowned with melting salted butter, pure warm maple syrup, and toasted buttered pecans for the quintessential autumn brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (approx. 6-8 Belgian waffles)
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Dry Ingredients:
  • 2 cups unbleached all-purpose flour spooned and leveled
  • 3 tbsp packed light brown sugar for subtle caramel undertones
  • 1 tbsp baking powder essential for tall airy pockets
  • 1/2 tsp baking soda reacts with buttermilk for tender rise
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves or allspice
  • 1/2 tsp fine sea salt
Wet Ingredients & Toppings:
  • 1 cup 100% pure pumpkin puree not pumpkin pie mix
  • 1 1/4 cups buttermilk, at room temperature shake well before measuring
  • 2 large eggs, separated (whites and yolks) whipped whites create maximum fluffiness
  • 6 tbsp unsalted European butter, melted and cooled creates crispy exterior crust
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup raw pecan halves, lightly toasted and chopped for garnish
  • 1/2 cup 100% pure amber maple syrup, warmed for serving
  • 2 tbsp salted butter for melting on hot waffles

Method
 

Step-by-Step Cooking Walkthrough:
  1. Preheat Waffle Iron: Plug in your Belgian waffle maker and set to medium-high heat. Allow it to fully preheat until the ready indicator illuminates.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and sea salt until thoroughly blended.
  3. Separate Eggs & Whisk Wet Mixture: Separate egg yolks from egg whites into two bowls. In a medium bowl, whisk egg yolks, pure pumpkin puree, buttermilk, melted butter, and vanilla extract until completely smooth.
  4. Whip Egg Whites (Chef Secret): Using a clean hand whisk or electric hand mixer, whip the reserved egg whites until soft, pillowy peaks form (about 1 to 2 minutes).
  5. Combine & Fold: Pour the wet pumpkin mixture into the dry ingredients and stir gently with a spatula just until barely incorporated. Gently fold in the whipped egg whites in two batches, leaving light airy streaks. Do not overmix.
  6. Bake to Golden Perfection: Lightly brush the preheated waffle iron grids with melted butter. Pour approximately 1/2 to 2/3 cup of batter onto the center of the grid, close the lid, and cook for 4 to 5 minutes until deep golden brown, crisp on the edges, and steam stops escaping.
  7. Serve & Garnish: Carefully remove the waffle using silicone tongs. Top immediately with a generous slab of salted butter, toasted chopped pecans, and a warm pour of pure maple syrup. Serve immediately hot!

Nutrition

Serving: 2gCalories: 410kcalCarbohydrates: 54gProtein: 8.5gFat: 18gSaturated Fat: 9.5gCholesterol: 120mgSodium: 390mgPotassium: 340mgFiber: 4.2gSugar: 16gVitamin A: 8900IUVitamin C: 2.8mgCalcium: 195mgIron: 3.4mg

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