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The spiced pumpkin butter and brown sugar walnut crumble are good, but they're nothing without a base of slightly crispy, tender on the inside waffles. #waffles #pumpkin #walnuts #streusel #brunch

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 Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 waffles
Calories 322 kcal

Ingredients

Brown Sugar Walnut Crumble

  • 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

Spiced Pumpkin Butter

  • 1/2 cup pumpkin butter
  • 1/2 stick unsalted butter room temperature

Waffles

  • 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

Instructions

Brown Sugar Walnut Crumble

  1. 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

  1. Mix the pumpkin butter and butter until combined.

Waffles

  1. 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!).
  2. 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.
  3. 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.