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Pumpkin Pecan Spiced Waffles And Pumpkin Spice Compound Butter

It’s pumpkin season, this is my absolute favorite time of year and I want to celebrate by focusing on some recipes using pumpkin. Now, I am not the adventurous type that buys a whole pumpkin and goes through the arm breaking task of cutting and cleaning, Libby’s pumpkin puree is just fine by me.

These waffles are light, soft and delicious. I saw the recipe on Martha Stewarts site and adapted it substituting part of the all purpose flour for toasted pecan flour. The gentle warm spicing and pumpkin flavor of these waffles is like having Fall on a fork.  It literally takes only minutes to put these waffles together and it makes a hearty and delicious meal. I like to think that with the nut flour and pumpkin it’s health food. The compound butter is also nice because in reality you are using less butter since you have added pumpkin pureé. Win win!

pumpkins lined up at the local markets

Pumpkin Pecan Spiced Waffles

Adapted from a recipe by Martha Stewart

1 1/2 cup all purpose flour

1/2 cup +2 tbs toasted pecan flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/2 tsp powdered ginger

1 1/4 tsp cinnamon

1 tsp kosher salt

scant 1/4 cup sugar

1 3/4 cup whole milk

1/2 cup pumpkin pureé

3 eggs

1 stick (1/2 cup melted butter

Pre heat your waffle maker. To toast the pecans heat oven to 350 place 1 cup pecans on baking sheet and toast in the oven for approximately 15 minutes or just until you can smell the nuts. Let cool and then grind in the food processor or vitamin, it will resemble course flour. Line a baking sheet with parchment.

Pecan flour

In medium bowl whisk together the dry ingredients (flour, sugar, spices, salt, baking soda and powder. In large bowl whisk together the milk, egg, pumpkin, eggs and melted butter add the flour mixture and stir until combined. Let sit for 5 minutes and follow manufacturers directions for your waffle maker. Keep them warm in the oven after you make each batch. They freeze beautifully also, I usually put in a zip lock bag with each waffle separated by parchment.

pumpkin spice butter

Pumpkin Compound Butter

1 stick (1/2 cup) softened butter

1/4 cup pumpkin pureé

2 tsp brown sugar

Pumpkin pie spice blend (You can use the same spices in the waffles)

Mix it all together until thoroughly blended. Serve on top of waffles

41 Comments Post a comment
  1. These sound so good, Yum. I’ve been wanting to make some Pumpkin Waffles but these with the nut flour must be the bomb. Love it. ☺

    October 8, 2017
    • Thank you so much Myra, the nut flour made the waffles very light and tender, more so than when I use just wheat flour.

      October 9, 2017
  2. These sound so good. I love the sound of pecan flour – I’d never heard of it before but I bet it adds a lovely texture and flavour. I hope you are well. Hugo and Java send their love. 🙂

    October 8, 2017
    • I’ve never used it before either and just whizzed some toasted pecans in the processor, left them a bit chunky and it was so good in the waffles. Hugs to Hugo and Java!! Thank you so much.

      October 9, 2017
  3. Oh my we love pumpkin spice butter spread-waffles look great and are a favorite here also. Enjoy I know you did!

    October 8, 2017
  4. This looks so tasty! Love the use of pumpkin in the compound butter. 🙂

    October 8, 2017
    • Thank you so much Ronit, the compound butter was my favorite part of this meal.

      October 9, 2017
  5. Oh yum! This looks so good and pumpkin spice butter with pumpkin is an awesome idea!

    October 8, 2017
  6. OMG these look and sound so amazing!! I must try these! xo

    October 8, 2017
  7. Suzanne these sound absolutely beautiful. I can pretty much taste these already 🙂 I still don’t have a waffle maker but I am sure I can make into crumpets …. I am so looking forward to trying these….. Hugs to Percy 🙂 x

    October 9, 2017
  8. Haha — “fall on a fork” — love it! 😀
    Suzanne, those waffles are browned to perfection. They’re pos-i-lutely drool worthy. Heck, my mouth watered at the picture of the batter. Your posts make me see, smell, and taste the food.
    The photos are gorgeous as always. Have a delicious new week. Hugs.

    October 9, 2017
    • Hi Teagan, thank you so much, the waffles are really yummy, don’t eat them often and this was a real treat.

      October 9, 2017
  9. Pumpkin season is here! Can’t wait to try 🙂

    October 9, 2017
  10. What a lovely post. So glad for puree! These waffles look so light, fluffy and yummy. I will tell Foof to try them

    October 9, 2017
    • Hi Lynn, the waffles were very light and tender. Let me know if Foof tries them and what she thinks! Thank you so much.

      October 9, 2017
  11. Sounds yummy, I love pumkin spice!

    October 9, 2017
  12. The waffles look delicious.

    October 9, 2017
  13. Fall on a fork! Love it. Your waffle recipe would make a great waffle ice cream cone. Have you ever made waffle cones? Your recipe sounds delicious with the pumpkin compound butter. I don’t blame you for not wanting to cut up a pumpkin. I did once and had more pumpkin pies than I knew what to do with. Never again. Thanks for sharing with us.

    October 9, 2017
    • Fall on a fork, LOL, never heard that before and it made me smile. Thank you so much. You know I’ve never made waffle cones but want to try. I love ice cream in a waffle cone, what I have done is made ice cream sandwiches out of waffles. YUM!!

      October 9, 2017
      • I liked when you used fall on a fork in your post. 🙂 Oh, ice cream sandwiches are yummy.

        October 10, 2017
  14. Mmmm, pumpkin spice! 🍁🍂🌾

    October 10, 2017
  15. I’m a Libby’s pumpkin purée fan as well! These look yummy…makes me wish I kept my waffle pan! I love the sound of pecan flour!

    October 10, 2017
  16. Perfect Suzanne– I’m wishing we had a plate of these on the table right now! And I’m with you on the Libby’s pumpkin! When we lived in Spain, it wasn’t available so we would buy a sort of pumpkin-ish vegetable and bake it and scrape the flesh out. With spices and enough sugar it made a lovely pumpkin pie! So now I appreciate a good canned pumpkin puree! And– I wonder about pecan flour– could I grind pecans and get the same thing?? Or use almond meal?? Loe this recipe Suzanne! xo

    October 11, 2017
  17. Guess what I just bought yesterday? A waffle maker! I thought it would be good to make some waffles and freeze them, for when my grand daughter is visiting. Thanks for this great recipe!

    October 11, 2017
  18. TurksWhoEat #

    These waffles sound great, and I’m totally with you – why bother with the whole pumpkin when the puree is just as good!? Thanks for hosting Fiesta Friday!

    October 13, 2017
  19. This gives a total Halloween mood..Looks delicious

    October 13, 2017
  20. Lovely! I still haven’t figured out what exactly is pumpkin spice but you are making me wonder if I have been missing out on something! Thank you for co-hosting FF with me this week, I’ve only just started and I am feeling ready to tuck into a few waffles, to keep me going …
    Ginger x

    October 15, 2017
    • Thank you!! Sent you and email do you want even or odd? Happy FF😁

      October 15, 2017
  21. Sounds so scrumptious! Happy Autumn.

    October 15, 2017
  22. Sandhya #

    I love pumpkin flavors in the fall too. Your waffles with the compound butter are drool worthy. I like the addition of pecan flour and powdered ginger in the batter. Yum! I am going to try these.

    October 17, 2017
  23. The spiced butter sounds so delicious! Love your photos as well 😍

    October 21, 2017

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