Why You’ll Love This Recipe
These waffles combine seasonal pumpkin flavor with the nutritional boost of protein, making them a delicious and satisfying option for breakfast or brunch. The maple butter adds a sweet and savory finish, while the pecans provide a delightful crunch. Whether you’re looking to enjoy a fall-inspired treat or elevate your protein intake, this recipe has you covered.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup waffle mix
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1/2 cup pumpkin puree
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2 eggs
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2 teaspoons brown sugar (or brown sugar replacement like Truvia)
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1 1/2 teaspoons pumpkin spice
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3 tablespoons softened butter
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3 teaspoons maple syrup
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Pecans, for garnish
Directions
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In a mixing bowl, combine the waffle mix, pumpkin puree, eggs, brown sugar, and pumpkin spice. Stir until the batter is smooth and well combined.
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Preheat your waffle maker and lightly coat it with cooking spray.
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Pour the appropriate amount of batter into your waffle maker (refer to your machine’s instructions for the correct amount).
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Cook according to your waffle maker’s settings until golden brown and cooked through.
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While the waffles are cooking, mix the softened butter with maple syrup in a small bowl to make the maple butter. If using unsalted butter, taste and add a pinch of salt if desired.
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Serve the waffles warm, topped with the maple butter, a drizzle of maple syrup, and pecans for garnish.
Servings and timing
Servings: 2–3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
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Vegan Version: Use plant-based egg replacers and a dairy-free butter alternative.
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Gluten-Free: Choose a gluten-free waffle mix.
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Extra Protein Boost: Add a scoop of vanilla or unflavored protein powder to the batter.
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Spicy Kick: Add a pinch of cayenne or extra cinnamon for a more intense spice.
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Nut-Free: Skip the pecan garnish or replace with pumpkin seeds.
Storage/Reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the waffles between layers of parchment paper in a sealed freezer bag for up to 2 months. To reheat, pop them in the toaster or oven at 350°F until heated through. Microwave reheating is also an option, though it may reduce crispiness.
FAQs
What kind of waffle mix should I use?
Any standard or protein-enhanced waffle mix will work. Choose one that fits your dietary needs, such as gluten-free or low-carb.
Can I make these waffles ahead of time?
Yes, these waffles freeze and reheat well, making them a great make-ahead breakfast option.
Do I need to add protein powder?
Not necessarily, but you can add protein powder if you want a higher protein content. Make sure to adjust the liquid ratio if needed.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree, as pumpkin pie filling contains added sugars and spices that may throw off the recipe’s balance.
How do I make the maple butter smoother?
Ensure your butter is fully softened before mixing with maple syrup. You can also whip it slightly with a hand mixer for a fluffier texture.
Can I make these waffles without a waffle maker?
You can try cooking the batter like pancakes on a griddle or skillet, though the texture will be different.
Are these waffles sweet or savory?
They’re lightly sweet with warm spice flavors, balanced by the maple butter. You can adjust sweetness to taste.
What toppings go well with these waffles?
Try whipped cream, yogurt, banana slices, or even a sprinkle of chocolate chips for extra indulgence.
Is the maple butter necessary?
While optional, the maple butter enhances the flavor and gives the dish a rich, sweet finish.
Can I double the recipe?
Absolutely! This recipe doubles easily if you’re cooking for a crowd or want leftovers for later.
Conclusion
Pumpkin Spice Protein Waffles with Maple Butter are a delightful way to bring autumn flavors into your breakfast routine. Whether you’re looking for a nutritious start to your day or a cozy weekend brunch idea, these waffles are flavorful, satisfying, and easy to prepare. Enjoy them fresh or freeze for busy mornings—you’ll love every bite.
Print
Pumpkin Spice Protein Waffles with Maple Butter
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
- Diet: Vegetarian
Description
A cozy, protein-packed fall breakfast featuring pumpkin spice waffles topped with rich maple butter and crunchy pecans. Perfect for a nutritious and satisfying morning meal.
Ingredients
1 cup waffle mix
1/2 cup pumpkin puree
2 eggs
2 teaspoons brown sugar (or brown sugar replacement like Truvia)
1 1/2 teaspoons pumpkin spice
3 tablespoons softened butter
3 teaspoons maple syrup
Pecans, for garnish
Instructions
- In a mixing bowl, combine the waffle mix, pumpkin puree, eggs, brown sugar, and pumpkin spice. Stir until the batter is smooth and well combined.
- Preheat your waffle maker and lightly coat it with cooking spray.
- Pour the appropriate amount of batter into your waffle maker based on the manufacturer’s instructions.
- Cook according to your waffle maker’s settings until golden brown and cooked through.
- While the waffles are cooking, mix the softened butter with maple syrup in a small bowl to make the maple butter. Add a pinch of salt if using unsalted butter, to taste.
- Serve the waffles warm, topped with the maple butter, a drizzle of maple syrup, and pecans for garnish.
Notes
Use gluten-free waffle mix for a gluten-free version.
Add protein powder for extra protein boost—adjust liquids as needed.
Replace pecans with pumpkin seeds for a nut-free version.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 2 months.
To reheat, use toaster or oven for crispiness; microwave for convenience.
Nutrition
- Serving Size: 1 waffle
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
