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Amazing 3 Pumpkin Spice Waffles

Pumpkin Spice Waffles with Caramel Syrup
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Enjoy the cozy taste of fall anytime with these fluffy pumpkin spice waffles, perfectly paired with a rich, homemade caramel syrup. This recipe brings that special Sunday morning feeling to your kitchen.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • For the Caramel Syrup: 1 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup butter, 1/4 cup water, 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  2. In a separate bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the plates if necessary.
  5. Pour the batter onto the hot waffle iron and cook until golden brown and crisp.
  6. To make the caramel syrup: Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves.
  7. Stop stirring and let the mixture boil until it turns a deep amber color. Watch this step closely to prevent burning.
  8. Remove the pan from the heat. Carefully whisk in the butter until melted, then slowly pour in the heavy cream while whisking constantly. The mixture will bubble rapidly.
  9. Return the pan to low heat if needed to fully incorporate the ingredients. Stir in the vanilla extract.
  10. Serve the warm pumpkin spice waffles immediately drizzled generously with the homemade caramel syrup.

Notes

  • For extra crispiness, let the batter rest for 5 minutes before cooking.
  • You can use canned evaporated milk instead of heavy cream for a slightly lighter syrup.
  • Store leftover syrup in an airtight container in the refrigerator for up to two weeks. Reheat gently before serving.
  • If you do not have all the individual spices, use 2 teaspoons of pre-mixed pumpkin pie spice.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-spice-waffles-caramel-syrup/