Pumpkin Spice Waffles with Maple Butter

Are you guys more of a waffle or pancake fan? For some reason, I definitely gravitate towards waffles – I like them so much better than pancakes. But, to be honest, it could be because I’m just not that great at making pancakes! They’re never even, the butter gets all gross and then makes the second and third batch a weird color and I’m just not into it!

But these waffles…these waffles are the most beautiful color. And wow, do they taste like fall! The pumpkin spice really suits my fall theme of being 100% basic.

With these, you can just use any of your go-to waffle/pancake mixes. Because I have gestational diabetes, I’m using the Birch Benders keto mix. For these, I also used a sugar free maple syrup, but just use your favorite! It is what it is – just a few months left of this!

In this recipe, you use the pure pumpkin puree as a replacement for eggs/water. It’s such an easy recipe – I made extra and put them in the freezer once they were cooled just so I could grab and go on weekdays. Sometimes, you just need something more exciting than scrambled eggs, ya know!

Next time I do these, I’m going to cut up some apples and sautee them in a bit of cinnamon. Let all those fall flavors really collide!

Pumpkin Spice Protein Waffles with Maple Butter

Delicious pumpkin spice protein waffles topped with a savory and sweet maple butter.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, brunch

Equipment

  • Waffle maker

Ingredients
  

  • 1 c waffle mix
  • 1/2 c pumpkin puree
  • 2 eggs
  • 2 tsp brown sugar I used Truvia brown sugar replacement
  • 1 1/2 tsp pumpkin spice
  • 3 tbsp softened butter
  • 3 tsp maple syrup
  • pecans, for garnish

Instructions
 

  • Combine waffle mix and pumpkin puree until well combined.
  • Coat waffle iron with cooking spray; pour batter into iron (refer to your iron's instructions for the correct amount).
  • As the waffles are being made, combine softened butter and maple syrup. If using unsalted butter, taste for salt and add a tiny pinch, if needed.
  • Serve waffles with maple butter, maple syrup, pecans, etc.

Mini Pumpkin Cinnamon Rolls

Come October, I’m all, bring me all the pumpkin spice things please okaythanksbye! I love that flavor, and it being so seasonal, really rings in the autumn for me.

These mini pumpkin cinnamon rolls are a quick and easy recipe with only a few ingredients. They come together in the time it takes to open the canned pumpkin + 2 minutes. Okay, and preheating the oven time. But once you make these, you’ll want to make them over and over again.

 

  

 

Mini Pumpkin Cinnamon Rolls

Yield: 20 mini rolls (10 regular size rolls) | Time: 20 minutes

Ingredients:

Cinnamon Rolls:

1 can crescent rolls (I used reduced fat, they were still lovely)

3 tbsp canned pumpkin (use the regular canned pumpkin, not the pumpkin pie filling)

1/4 c. sugar or sugar substitute that pours like sugar

1/4 teaspoon allspice, nutmeg

1/2 teaspoon cinnamon

Sugar Icing:

2 tbsp confectioner’s sugar

1 tbsp milk

1/4 tsp vanilla

 

Directions:

Preheat the oven to 350°. Prepare your baking sheet, love a silpat!

Combine sugar and spices. Set aside.

Roll out the crescent dough and split between the two sheets. Smoosh (very technical) the seams together.

Gently spread the canned pumpkin evenly over the two sheets of dough. Sprinkle spiced sugar over the pumpkin filling.

Roll up your pumpkin crescent rolls, lengthwise.

Bake for 12-15 minutes, until lightly golden brown.

Remove from oven and cool on a wire rack.

While the cinnamon rolls are cooling, prepare the sugar icing. Combine the ingredients and stir to combine, until no clumps are visible. If the mixture is soupy, add confectioner’s sugar 1/2 tsp at a time. Drizzle over cinnamon rolls. Enjoy!