This is going to sound crazy. Stay with me. These waffles were actually inspired by the smell of a Pumpkin Pecan Waffles candle in Bath & Body Works. We were shopping on the weekend and my daughter smells a candle, shoves it in my face and says “you have to make pumpkin pecan waffles”. You can imagine this was a tough sell…

Is there anything better than the smell of fresh waffles and coffee in the morning? Yes. Yes there is. The smell of pumpkin waffles with warm spices and toasty pecans. And coffee. Always coffee.

It’s no surprise that I’ve made pumpkin waffles before, and they’re good. Really good. They are quite possibly the perfect Fall brunch food. But let me tell you that the pecans are just the perfect addition and the little bites of salted caramel? Holy yum. Pretty sure I’ll be putting them in all my waffles from now until forever. Also pretty sure you’ll find me eating these every weekend until the snow flies. Join me, won’t you?

Anything special you need to know?

*I serve these with whipped cream that I sweeten with maple syrup and a dash of cinnamon. And butter. And more maple syrup.

* You can leave out the salted caramel chips if you don’t have them, but if you find them, buy them! Try not to eat the whole bag before you get a chance to use them.

*A sprinkling of chopped toasted pecans on top is definitely a good idea.

*As you make the waffles, keep them in a warm oven to keep them hot and crisp.

Recipe-ish…

Pumpkin Pecan Waffles – with Salted Caramel Chips

Delicious spiced Pumpkin Pecan Waffles are perfect for Fall and so easy to make.

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Prep Time 10

Cook Time 10

Course Breakfast

Cuisine American

Equipment

waffle iron

Ingredients

2 cups flour
1/2 cup cornstarch
2 Tbsp cornmeal
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
2 cups buttermilk
1 cup pumpkin puree
1/4 cup melted butter
1/3 cup dark brown sugar
4 eggs separated
1 tsp vanilla
3/4 cup chopped pecans
1/2 cup salted caramel chips *optional

Instructions

In a medium bowl mix together the flour, cornstarch, cornmeal, baking powder, baking soda, salt and spices.
In a large bowl whisk together the buttermilk, pumpkin puree, melted butter, sugar, vanilla and egg yolks.
Whip the egg whites to stiff peaks. Set aside.
Add the dry ingredients to the buttermilk mixture and mix until just combined.
Fold in the whipped egg whites.
Fold in the pecans and chips.
Cook on a waffle iron.
Serve with cinnamon whipped cream and maple syrup.