Nothing says Fall like light and fluffy buttermilk pumpkin waffles! They are a great way to begin a cozy weekend at home. Freeze cooked waffles to make easier mornings. Simply cook, cool, and freeze in a storage bag.
Pumpkin Waffles With Nutella Frosting
Nothing says Fall like light and fluffy buttermilk pumpkin waffles!
Equipment
- Waffle iron
Ingredients
Waffle batter ingredients:
- 2 1/2 cups all-purpose flour
- 2 cups buttermilk or unsweetened almond milk, at room temperature
- 1 cup pumpkin puree
- 1/3 cup white sugar
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Nutella frosting ingredients
- 3/4 cup butter softened
- 1/4 cup Nutella
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Directions for waffles:
- In a large bowl whisk together buttermilk, pumpkin, eggs, butter, and vanilla until fully combined. In a medium bowl, stir together the flour, sugars, baking powder, baking soda, spices, and salt. Pour the dry ingredients over the wet and mix just until combined. Do not overmix.Allow the batter to rest for 5 minutes. While the batter is resting, preheat the waffle iron. Spray waffle iron with cooking oil.Pour the batter into the hot waffle iron and cook according to the waffle maker’s directions. Try not to overfill.Continue this process to make the rest of the waffles.
Directions for Nutella frosting
- In the bowl of a stand mixer fitted with the using a paddle attachment, beat the butter on medium speed for 1-2 minutes until smooth. Add in the Nutella and continue mixing for an additional 1 -2 minutes until well combined.Add in the powdered sugar, heavy cream, vanilla, and salt and continue mixing on medium speed until fully combined, scraping sides as mixing.Top waffles with Nutella frosting and serve immediately
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