Pumpkin waffles

By Spencer Watts
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Pumpkin waffles:

  • 1-1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin spice
  • 1/2 teaspoon baking soda
  • 3 teaspoons baking powder
  • Pinch smoked sea salt
  • 1 cup pumpkin puree
  • 1-2/3 cup buttermilk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 eggs

Pumpkin spiced whip cream:

  • 1 cup whip cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pumpkin spice

Espresso maple syrup:

  • 1 cup maple syrup
  • 1 tablespoon orange zest
  • 1 tablespoon instant espresso
  • Pinch salt

Pumpkin seed brittle:

  • 1/4 cup maple syrup
  • 1/2 cup sugar
  • 1 cup pumpkin seeds
  • 1/4 cup of unsalted butter



  1. In a bowl mix together all dry ingredients except the brown sugar, in a second bowl beat together, sugar, pumpkin puree, eggs, butter and buttermilk. Fold gently into the flour mixture.
  2. Using a waffle iron spray both sides with cooking spray, depending on the size of your waffle iron place about one cup of batter into iron and cook four to five minutes.

Pumpkin spiced whip cream:

  1. Gently whip cream with a whisk when fluffy and thick gently fold in sugar and pumpkin spice.

Espresso maple syrup:

  1. In a bowl mix all ingredients together until the instant espresso is dissolved.

Pumpkin seed brittle:

  1. Cook butter, sugar and maple syrup in a heavy bottom pot until dark golden brown (about six minutes). Add pumpkin seeds and cook again (about two minutes), place mixture on a parchment lined baking sheet and cook in oven at 300 degrees (about four minutes). Remove from oven and let cool for ten minutes. Break into small pieces and serve over waffles.


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