Golden Pumpkin Waffles with Warm Maple-Apple Syrup

There is a distinct comfort in the aroma of pumpkin and spices wafting through the kitchen on a crisp morning. These waffles capture the essence of the harvest season, using canned pumpkin and warming spices to transform a simple baking mix into a special breakfast.

The accompanying syrup is what truly sets this dish apart. By simmering maple syrup with concentrated apple juice, you create a topping that is brighter and fruitier than standard syrup, cutting through the richness of the spiced batter. Topped with the crunch of pecans, this is a breakfast meant for slow, cozy mornings.

Prep time: 10 minutes Cook time: 15–20 minutes (depending on batch size) Yields: 6 waffles (7 ½-inch size)

The Ingredients

For the Waffles:

• 2 1/3 cups all-purpose baking mix (try our easy to make one here!)
• ½ cup canned pumpkin
• 1 ½ cups milk
• ¼ cup vegetable oil
• 2 tbsp packed brown sugar
• 1 tsp pumpkin pie spice
• 2 eggs
• ¼ cup chopped pecans (for topping)

For the Maple-Apple Syrup:

• ½ cup maple syrup
• ¼ cup frozen apple juice concentrate

Instructions

1. Prepare the Syrup: In a small saucepan, combine the maple syrup and the frozen apple juice concentrate. Heat over medium heat, stirring occasionally, until the juice concentrate is melted and the mixture is warm. Keep warm on the stove while you make the waffles.
2. Heat the Iron: Preheat your waffle iron. Grease lightly with oil or cooking spray if your iron requires it.
3. Mix the Batter: In a large bowl, combine the baking mix, pumpkin, milk, vegetable oil, brown sugar, pumpkin pie spice, and eggs. Beat with a wire whisk or hand beater until the batter is smooth. (Note: Do not add the pecans to the batter; save them for the end).
4. Bake: Pour the recommended amount of batter (usually about 1/2 to 2/3 cup) onto the center of the hot waffle iron. Close the lid and bake until the steaming stops and the waffle is a deep golden brown.
5. Serve: Carefully remove the waffle from the iron. Immediately sprinkle with chopped pecans and serve hot with the warm Maple-Apple Syrup.

Notes from the Kitchen

• Spice Substitution: If you do not have pumpkin pie spice on hand, you can create a substitute by mixing ¼ teaspoon each of ground cinnamon, ground nutmeg, and ground ginger.
• Baking Mix: This recipe uses a standard “all-purpose baking mix” (biscuit mix). If you don’t have a mix, you can easily make your own blend using flour, baking powder, salt, and shortening.
• Leftovers: These waffles freeze beautifully. Let them cool completely on a wire rack, then stack them with parchment paper in between. Reheat in a toaster oven for a crisp texture.

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Golden Pumpkin Waffles with Warm Maple-Apple Syrup

Celebrate the flavors of the season with these easy pumpkin waffles made from baking mix and canned pumpkin. Spiced with cinnamon, nutmeg, and ginger, they are served with a unique, warm syrup made from maple and concentrated apple juice. Topped with crunchy pecans, this is the ultimate cozy autumn breakfast.

Cooking Method: Baking Cuisine: American Courses: Breakfast

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Waffles:

• 2 ¹⁄₃ cups all-purpose baking mix
• ½ cup canned pumpkin
• 1 ½ cups milk
• ¼ cup vegetable oil
• 2 tbsp packed brown sugar
• 1 tsp pumpkin pie spice
• 2 eggs
• ¼ cup chopped pecans (for topping)

For the Maple-Apple Syrup:

• ½ cup maple syrup
• ¼ cup frozen apple juice concentrate

Instructions

Prepare the Syrup:

1. In a small saucepan, combine the maple syrup and the frozen apple juice concentrate. Heat over medium heat, stirring occasionally, until the juice concentrate is melted and the mixture is warm. Keep warm on the stove while you make the waffles.

Heat the Iron:

1. Preheat your waffle iron. Grease lightly with oil or cooking spray if your iron requires it.

Mix the Batter:

1. In a large bowl, combine the baking mix, pumpkin, milk, vegetable oil, brown sugar, pumpkin pie spice, and eggs. Beat with a wire whisk or hand beater until the batter is smooth. (Note: Do not add the pecans to the batter; save them for the end).

Bake:

1. Pour the recommended amount of batter (usually about 1/2 to 2/3 cup) onto the center of the hot waffle iron. Close the lid and bake until the steaming stops and the waffle is a deep golden brown.

Serve:

1. Carefully remove the waffle from the iron. Immediately sprinkle with chopped pecans and serve hot with the warm Maple-Apple Syrup.

Note

Spice Substitution: If you do not have pumpkin pie spice on hand, you can create a substitute by mixing ¼ teaspoon each of ground cinnamon, ground nutmeg, and ground ginger.

Baking Mix: This recipe uses a standard "all-purpose baking mix" (biscuit mix). If you don't have a mix, you can easily make your own blend using flour, baking powder, salt, and shortening.

Leftovers: These waffles freeze beautifully. Let them cool completely on a wire rack, then stack them with parchment paper in between. Reheat in a toaster oven for a crisp texture.

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