Recipe: Pumpkin Spice Waffles

Pumpkin Spice Waffles

Fall is officially here with all of the warm and fuzzies that come with it. Wool socks, evenings by the fire, and rich, hearty fall dishes. My sister Ruth happens to be in town for a couple of days before heading over to Australia to play basketball for the winter. For the past few months, I have facetiously been tagging Ruth in all of my waffle posts because I know she loves them so much. I have on multiple occasions promised to make her some and she is finally at our place to visit.

Now, a word on waffles. I have been trying for years to find the perfect waffle recipe. There are so many of them out there – yeasted, soda leavened – it’s confusing. The problem that I always ran into was they were either too dense or not crispy enough. I knew the answer was Diastatic Malt Powder(DMP) which contains active enzymes that helps yeast rise (density issue) and converts starches into sugars increasing the Maillard reaction (crispiness problem). After a bit of research, I found ChefSteps waffle recipe. It’s a yeasted recipe and uses DMP to get that amazing golden crust. I immediately made a batch. They were AWESOME!

I have an abundance of pureed buttercup squash in my fridge right now, so why not make some Pumpkin Spice Waffles? You might be asking yourself, “buttercup squash, why not pumpkin?” In fact, buttercup squash and some other winter squash varieties make better pie and PSL flavored things than pumpkin does. This is largely due to the large water content of pumpkin. Buttercup squash is denser and dryer meaning more flavor. Squash vs Pumpkin aside, the augmented recipe turned out great and is a perfect item for fall brunching!

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Pumpkin Spice Waffles



• 350g pastry flour
• 50g diastatic malt powder
• 7g active dry yeast
• 10g sugar
• 3.5g salt
• 2g baking soda
• 420g milk
• 200g squash puree
• 3g pumpkin pie spice (recipe below)
• 115g butter
• 100g egg (about 2 whole)

Pie Spice

• 8g cinnamon
• 2.5g ground ginger
• 3.5g ground nutmeg
• 1g ground allspice
• 1g ground cloves


Sift the dry ingredients together into a bowl. Place the milk and butter into a saucepan and heat until 40C. Whisk the eggs into the milk and add to the dry mix. Mix the batter until there are no lumps remaining and place into a warm area to proof for approximately 20 minutes to 2 hours. Note: The waffles will taste great after 20 minutes but even better if they proof for longer.) Make waffles and eat them! Preferably with family and close friends. Check out my sister Ruth’s blog here and follow along on her worldwide basketball adventures! You can also follow her on Facebook and Twitter.

What is your favorite fall recipe? Let me know in the comments below!

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Pumpkin Spice Waffles

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