Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
These waffles with spiced pumpkin butter and brown sugar walnut crumble are perfect for a cool fall morning, when you want a nice brunch.
Course
Breakfast, Brunch, Dessert
Cuisine
American
Keyword
autumn, brown sugar, butter, fall, oats, pumpkin pie spice, pumpkin spice, vegetarian, waffles, walnuts
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings10waffles
Calories322kcal
Ingredients
Brown Sugar Walnut Crumble
¼cupchopped walnutstoasted
¼cuprolled oats
¼cupbrown sugar
¼teaspoonkosher salt
2tablespoonsunsalted buttermelted
Spiced Pumpkin Butter
½cuppumpkin butter
½stickunsalted butterroom temperature
Waffles
2cupsall purpose flour
2tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonkosher salt
1 ¾cupswhole milkroom temperature
⅓cupcanola oil
2large eggsroom temperature
Instructions
Brown Sugar Walnut Crumble
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.
Spiced Pumpkin Butter
Mix the pumpkin butter and butter until combined.
Waffles
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 ⅓ 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.
Recipe Notes
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.