Fall has officially arrived in the Nonahood – well, maybe not the weather so much, but pumpkin season is here. I find that most people either love or hate pumpkin. Very few times do I find someone in the middle. I’ll admit, I was a pumpkin hater for many years. Once I became pregnant with my son a few years back, I instantly became a pumpkin lover. I craved all things pumpkin, and I’m really happy that the craving hasn’t left me some 3½ years later. If you visit my food blog, you’ll find a wide variety of pumpkin recipes from breakfast treats (like these waffles) to main dishes and desserts. I pretty much love to add pumpkin into everything and anything I can!

We love breakfast in our home, and you can find me making breakfast every weekend. Well, I’m starting to take Sundays off thanks to the new Keke’s that just opened. I’ve started giving myself a morning off, and I have no regrets. So, on Saturdays, you’ll find me making buttermilk waffles from scratch, stuffed French toast, sausage skillets, etc., in my kitchen. It all depends on how much sleep my baby gave me the night before and what I’m in the mood to make.

I’m a big fan of waffles (the eating part – not so much the cleaning up the waffle iron). I adapted my fluffy buttermilk waffle recipe and turned it into a pumpkin version. If you like waffles and have always wanted to try making them at home, I suggest you invest in an inexpensive waffle iron. I got my first waffle iron from Kohl’s for $20. Nothing fancy, but it did the job. Making the batter is easy, and then it’s time to let the waffle iron work its magic.

These fluffy pumpkin buttermilk waffles will make your fall complete. They are the perfect fuel you’ll need to get the day started before you head to a local pumpkin patch, corn maze, or even a fall festival.

Pro tip: make a few batches of pumpkin buttermilk waffles and freeze for an easy homemade breakfast on the go the following week.

Yield: 4.5
Prep Time: 10 minutes
Cook Time: 3.5 minutes
Total Time: 17 minutes
Ingredients:
2 large eggs
1-1/2 cups buttermilk
1 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1-3/4 cups all-purpose flour
2 teaspoon pumpkin pie spice
3 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly whipped cream, pecans, and salted maple caramel sauce

Directions:
Preheat the waffle iron. Using a stand mixer, beat the eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds.
In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mix for 30 seconds on medium speed. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes and 15 seconds. Repeat until all the batter is used. Let cooked waffles rest on a wire rack.
Serve waffles with freshly whipped cream, pecans, and salted maple caramel sauce.

Note: Visit KatiesCucina.com for the recipe for salted maple caramel sauce.