it’s fall! or at least in most of the country, it is. southern california is starting to catch up, which means everyone questions why i’m wearing short-sleeved shirts and flip-flops while they don the kind of jackets and boots that belong on blizzard-bound people. don’t worry, i become the freezing, hypocritical wimp when i go back to the bay area for the holidays.
tl;dr (too long; didn’t read. my mother was concerned that this term was very unclear): it’s cooler, so it’s time for the #virtualpumpkinparty! i’m bringing these waffles with spiced pumpkin butter and brown sugar walnut crumble. s/o to sara at cake over steak and aimee at twigg studios for hosting (click through to check out alll the ways everyone pumpkin-ed it up)!
i’ve paired my fave waffle recipe, which turns out waffles with fluffy insides and crispy edges, with creamy spiced pumpkin goodness and crunchy walnut crumble. i’m mildly tolerant of pumpkin pie on the best of days; for whatever reason, i’m not a custard or creamy pie person. cherry or fresh strawberry pie instead, please. these waffles have all the flavor of pumpkin pie, and yes, the spiced pumpkin butter gives you that same dreamy texture as the inside of a pumpkin pie, AND YET, there’s also the waffles and walnut crumble to contrast it texture-wise. if these aren’t perfect for an autumn brunch (or dessert, if you’re not into sugar in the morning), then i don’t know what is.
apparently i’m a sucker for pumpkin + spices + waffles; i posted these pumpkin spice waffles last year. if you want your pumpkin fix in a non-waffle form, how about some pumpkin pie puddings or a galette with pumpkin, apple and almond-y frangipane?
- 1/4 cup chopped walnuts toasted
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter melted
- 1/2 cup pumpkin butter
- 1/2 stick unsalted butter room temperature
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cups whole milk room temperature
- 1/3 cup canola oil
- 2 large eggs room temperature
Mix the dry ingredients, then drizzle over the butter and mix until the dry ingredients are coated with butter. Spread onto a lined baking sheet and bake at 350F for 10-15 minutes, or until the streusel is golden and crunchy. Alternatively, melt the butter in a nonstick pan, add the dry ingredients, and cook over medium-low heat for 5-10 minutes.
Mix the pumpkin butter and butter until combined.
Combine the dry ingredients in a bowl. In another bowl, whisk the wet ingredients. Gradually add the wet ingredients to the dry ingredients; stir just until there’s no more streaks of flour (lumps are okay!).
Scoop 1/3 cup portions onto waffle maker. Cook until lightly brown and steam stops coming out of the waffle maker. Remove waffles from maker (I like letting them cool on a wire rack, or you can keep them in a warm oven if you’re planning to serve all of them at once) and repeat with remaining batter.
Place the warm waffles on plates. Add dollops of pumpkin butter, and sprinkle with walnut crumble. Drizzle with maple syrup, if desired. Serve immediately.
The yield of the pumpkin butter here is an at home quantity. If you want as much as you’d probably get at a restaurant, I’d recommend doubling this. You can use storebought pumpkin butter or even pumpkin pie filling, or make your own by simmering pumpkin puree, brown sugar, cinnamon, cloves and nutmeg to taste until thickened.