These are best enjoyed warm with a little drizzle of the buttermilk frosting. This recipe was adapted from King Arthur Flour’s Harvest Pumpkin Scone recipe. Create delicious memories with ATasteforLiving.com!
Preheat waffle iron.
Mix together the ingredients for the pumpkin spice blend. If possible, use freshly grated nutmeg. You can truly taste the different. Store the leftover spice blend in a small glass container to use again.
Using a large fork or pastry cutter, work the butter into the dry mixture until a course crumble is achieved. It’s fine for a few marble sized pieces of butter to remain.
In a smaller separate bowl, mix together the pumpkin puree and eggs. If using Maple Syrup, add it here. Mix until smooth.
Pour wet ingredients into the dry ingredients.
With a large flat silicone spatula, carefully fold the ingredients together. It will seem very dry, but in time, they will mix together for a perfectly soft yet firm dough. Halfway through, you may want to use your hands to finish the mixing.
As soon as the dough is formed together, stop mixing right away. You want to avoid overmixing.
Form small golf ball sized portions of the dough. Place each ball into a section of your hot waffle iron. This portion size is not designed to fill the entire section of the waffle iron. Instead you’ll wind up with miniature sized waffles to enjoy! Bake time should about 5 minutes.
Take however many waffles you want from the freezer, keeping the rest properly stored away. Place onto a baking sheet into an unheated oven. Turn on the oven to 375º F. As it’s preheating, the waffles will gradually defrost and finish baking. By the time the oven buzzer goes off, the waffles should be ready to eat. If not, simply turn off the oven keeping the waffle inside for another couple minutes, letting the residual heat finish warming them up. When they’re ready, decorate them with frosting and enjoy warm!
*Or Dark Brown Sugar
**Or Maple Syrup—to be added to the wet ingredients.