Pumpkin Chai Maple Waffles

Soft and fluffy Pumpkin Chai Heavenly Waffles are all about that autumn comfort. I love making a big batch on cold mornings, pouring coffee, and adding a big swipe of sweet maple butter. Every bite feels special—there's always lots of grins around my kitchen table.

When I first whipped these up, the amazing smell filled the kitchen and my kids instantly wanted more. Now it's our favorite October treat—we make it when those first leaves start to fall.

Irresistible Ingredients

• Pumpkin puree (pure, not pie filling): Cook down to remove extra water and really boost that flavor. Go for the kind that's just pumpkin
• Pumpkin spice: It brings that true cozy fall aroma and taste. Mix your own with a good heap of nutmeg and clove or grab one from a local spice shop
• Brown sugar: Makes it sweet with a little depth. The softer the brown sugar, the better it blends
• Chai spice: Invites a warm, bold flavor. Hunt down a strong one with cinnamon and cardamom if you can
• Eggs: Make the batter rich and stick together nicely. Let them warm up on the counter before using
• Oil: You can choose coconut, ghee, canola, vegetable, or butter that's melted. A plain oil keeps the pumpkin front and center, but coconut adds a twist
• Heavenly Waffle Mix: Either classic or gluten-free. It’s a shortcut to perfect waffles. Get a bag that’s sealed tight for best results
• Club soda or sparkling water: More bubbles mean light, puffy waffles. Open a fresh can to get the most lift
• Salted whipped maple butter: This dreamy topping is made by beating up soft butter with maple syrup and sea salt. Get that butter really airy and light
• Powdered sugar: Finish your waffles with a quick dust. Give it a shake through a sieve first so it lands soft, not clumpy

Detailed Steps

Whip Up Maple Butter:

Take soft butter and beat with a mixer till it’s really fluffy. Pour in maple syrup and a little sea salt. Whip again and stash in a container that snaps shut

Pull & Serve:

Once your waffles are done, lift them out carefully, swipe on that maple butter, and hit them with a shake of powdered sugar. Eat while they’re steaming hot

Cook & Crisp:

Spray the top grid of your waffle iron, press down the lid gently, and cook about four to six minutes. They’ll turn a deep brown but don’t worry—they’re perfectly baked

Fill & Bubble:

Ladle batter till the grid is mostly full, then leave the lid cracked for a moment. Wait for the bubbles to show up at the edges—that means it’s getting fluffy inside

Prep the Iron:

Mist the bottom waffle grid with oil right as it’s blazing hot. This helps with a crispy finish and keeps things from gluing down

Add Pumpkin:

After the pumpkin mixture’s cool, dump it in with your base batter. Blend it for a good minute to make sure everything’s swirling together

Mix Up Your Batter:

Pour sparkling water, eggs, oil, waffle mix, chai and pumpkin spice, plus brown sugar into your blender. Give it a whirl until it’s lump-free and smooth

Shrink That Pumpkin:

Scoop pumpkin puree into a skillet and cook on medium, stirring every so often, until most water is out and it thickens up. Let it cool down till it’s not hot anymore

Fire Up Your Iron:

Plug in the waffle maker and let it heat up till it’s piping hot. Ten minutes does it so your waffles get golden and caramelized

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Easy Storage

If you’ve got leftovers, let them cool completely, then toss between pieces of parchment in a sealed bag and freeze. Toast or bake to warm up, and they’ll be crunchy like fresh. The maple butter will last around two weeks in the fridge—just let it soften before spreading

Swap Options

No Heavenly Mix nearby? Use your favorite thick Belgian waffle blend. Short on pumpkin? Applesauce will do in a pinch. No pumpkin spice? Mix up cinnamon and nutmeg. If you skip dairy, plant-based butter is a great sub for the topping

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Serving Ideas

Top them with roasted pears or apples for extra fall flavor. Crunchy toasted walnuts or pecans add a nice bite. For a real treat, put a scoop of vanilla ice cream on a warm stack. Pair with chai lattes or a mug of cider and you’ve got a full-on autumn breakfast

A Little Backstory

These waffles pull inspiration from traditional pumpkin bread and spicy chai drinks that are everywhere during American fall. Their custard-like inside is a nod to the rich, fluffy waffles found in parts of Europe. Add in salted maple butter and you get something totally comforting but a little fancy for brunch

Frequently Asked Questions

→ Could I swap club soda with plant-based milk?

Club soda gives lift and crunch, but sparkling water or your go-to fizzy drink gets you pretty close too.

→ How do you thicken pumpkin puree?

Scoop puree into a pan on medium, stirring now and then, till it loses extra moisture and deepens in color.

→ Do I really need to whip the butter for topping?

Whipped butter’s airy and easy to spread. Let it soften and mix until it’s super fluffy before adding maple syrup.

→ Can the batter sit overnight?

Dough gets the best texture when mixed right before you cook. Keep dry and wet parts apart and join ‘em when ready to use.

→ Ran out of brown sugar—options?

Try coconut sugar or maple syrup for a different flavor twist, though light or dark brown works best for depth.

→ Why are my waffles so dark?

Pumpkin and brown sugar give these waffles a deep, crisp look. If they’re not burnt, that’s just how they’re meant to be.