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Pumpkin Chai Heavenly Waffles bring together cozy fall flavors and pillowy-soft texture for the ultimate breakfast treat. These are the waffles I pull out on chilly weekends to linger over coffee and maple syrup. The whipped maple butter turns every bite into something special and always gets a smile from the family.
The first time I made these, my house smelled like a cozy bakery and my kids begged for seconds. Now we make them every October when the leaves start turning.
Ingredients
- Club soda or sparkling water: This brings lift and extra fluffiness compared to regular water. Choose a fresh can with plenty of bubbles
- Heavenly Waffle Mix: Original or gluten free. Ensures perfect texture and makes this recipe so simple. Look for well-sealed bags for freshness
- Oil: Coconut, melted butter, ghee, vegetable, or canola. Adds tenderness and crispness. Use a neutral flavored oil unless you want a bit of coconut flavor
- Eggs: Help bind the batter and create richness. Choose large eggs and use at room temperature for best results
- Chai spice: Gives warming, cozy notes. If you can find a fresh blend with real cardamom and cinnamon it makes a difference
- Brown sugar: Adds sweetness and deeper flavor. Go for soft, fresh-packed brown sugar for best mixing
- Pumpkin spice: Brings autumn flavor and fragrance. Buy from a spice shop or blend your own with lots of nutmeg and cloves
- Pure pumpkin puree: Reduced for concentrated flavor and less moisture. Make sure it is 100 percent pure pumpkin, not pie filling
- Powdered sugar: Adds a finishing touch of sweetness and looks pretty on top. Sift before sprinkling to prevent clumps
- Salted whipped maple butter: This topping blends sweet maple with flaky sea salt. Cream the butter well for a light, fluffy texture
Step-by-Step Instructions
- Heat the Waffle Iron:
- Plug in your waffle maker and let it get screaming hot. At least 10 minutes for good caramelization on the waffles
- Reduce the Pumpkin:
- Spoon pure pumpkin puree into a nonstick skillet. Cook over medium, stirring until it thickens and most water evaporates. Cool to room temperature
- Mix the Batter Base:
- Combine club soda, waffle mix, oil, eggs, chai spice, brown sugar, and pumpkin spice in a blender. Blend until smooth and no flour pockets remain
- Blend in the Pumpkin:
- Add cooled reduced pumpkin into the blender. Give it another full minute to ensure everything is well mixed
- Prepare Waffle Iron:
- Spray the bottom grid of your hot waffle iron with oil spray. This keeps crisp edges and prevents sticking
- Pour and Bubble:
- Fill the iron about three quarters full with batter. Leave the lid open a bit. Watch for bubbles forming at the edges which shows the batter is reacting and getting airy
- Seal and Cook:
- Spray the top of the waffle grid now. Carefully close the lid. Cook for four to six minutes until crisp and deeply golden. Heavenly waffles will look darker than usual but will not taste burnt
- Finish and Serve:
- Carefully remove the waffles. Spread with salted maple whipped butter right away. Sprinkle with powdered sugar. Serve hot
- Make the Salted Whipped Maple Butter:
- Whip softened butter with a hand mixer until it is fluffy. Drizzle in maple syrup and a pinch of sea salt. Whip to taste. Transfer to a lidded container
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Storage Tips
Extra waffles can be cooled and frozen between parchment in an airtight bag. Reheat in a toaster or oven for that fresh-from-the-iron crunch. The maple butter will keep for two weeks chilled, just make sure to bring it back to room temperature to spread easily
Ingredient Substitutions
If you cannot find Heavenly Waffle Mix, use a high-quality Belgian-style waffle mix. You can swap applesauce for the pumpkin in a pinch or use an equal mix of cinnamon and nutmeg if you do not have pumpkin spice. If you are dairy-free, plant butter works for the maple butter topping
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Serving Suggestions
Pile with toasted pecans or walnuts. Add roasted apples or pears for extra autumn flavor. A scoop of vanilla ice cream on warm waffles makes it a dessert. Try these with milky chai tea or hot apple cider for a full fall brunch
Cultural Context
Pumpkin and spice waffles borrow tradition from pumpkin breads and chai lattes loved across American fall tables. The custardy texture also hints at classic European brioche waffles. With salted maple butter this recipe bridges comfort baking and festive brunch
Frequently Asked Questions
- → Can I use a non-dairy milk instead of club soda?
Club soda adds a light, airy texture and helps the waffles crisp up. However, you can substitute with sparkling water or a favorite carbonated beverage for a similar effect.
- → How do I reduce pumpkin puree?
Place pumpkin puree in a skillet over medium heat, stirring frequently, until most moisture evaporates and the puree thickens and darkens slightly.
- → Is it necessary to whip the butter for the topping?
Whipping the butter creates an airy, spreadable texture that pairs wonderfully with maple syrup. For best results, use room temperature butter and whip until fluffy.
- → Can I make the batter ahead of time?
For optimum rise and texture, mix the batter just before using. If needed, prepare the dry and wet components separately and combine right before cooking.
- → What can I use instead of brown sugar?
Light or dark brown sugar adds depth, but coconut sugar or maple syrup can be used for a subtle flavor variation.
- → Why are my waffles coming out dark?
This batter tends to create darker, crispier waffles due to the natural color of pumpkin puree and brown sugar. As long as they're not burnt, this is expected.