T’is the season for everything pumpkin spiced.

I’m partly joking, because it’s a little ridiculous at this point, (I mean, do we really need pumpkin spiced chili or pet shampoo?) BUT, I promise you will not regret these spiced yeasted Belgian waffles with pumpkin butter.

I kid you not, if you have not had a yeasted waffle, you have not lived. They are next-level amazing, and paired with decadently sweet and rich pumpkin butter, I can barely think of a better fall breakfast. These are amazing for the weekend because they’re best made the night before to really develop that super yummy yeasty flavour (it really tastes a lot better than it sounds, haha).

Give these a try, you may never go back to regular waffles again. And of course, you can definitely make these plain if you’re against the pumpkin spice movement.

Enjoy!

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Spiced Belgian Yeast Waffles With Pumpkin Butter
Spiced Belgian Yeast Waffles With Pumpkin Butter
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Spiced Belgian Yeast Waffles With Pumpkin Butter
Spiced Belgian Yeast Waffles With Pumpkin Butter
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Yeasted Belgian Waffles
Pumpkin Butter
Servings: people
Instructions
Yeasted Belgian Waffles
  1. Dissolve yeast in 1/4 cup warm milk. Set aside for 10 minutes.
  2. In a large bowl combine eggs, melted butter, and yeast mixture. Add in sugar, kosher salt, cinnamon, pumpkin pie spice, vanilla, and stir to combine. Add in the flour and milk, alternating, in thirds. Stir together. Cover with plastic wrap and let rise in a warm area for 1 hour, or for best results, overnight in the fridge.
  3. Preheat waffle iron to hottest setting and spray with cooking spray. Add 3/4 cup of the batter (or waffle iron’s recommended amount) to iron and bake until golden brown. Serve with desired toppings or let cool and freeze in freezer bag for later use.
Pumpkin Butter
  1. In a medium saucepan over medium-high heat add pumpkin purée, brown sugar, sugar, cinnamon, pumpkin pie spice, kosher salt, lemon juice and vanilla, and bring to a boil. Reduce heat to low and let simmer for 20 to 30 minutes. Cook until reduced and thick, stirring frequently. (Great also as a topping on pancakes, toast, breads and muffins).
Recipe Notes

* To proof active dry yeast ensure milk is not too hot or it will kill the yeast and the batter won’t rise. Try to aim for 110 degrees F to 115 degrees F.

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