6 tbsp salted butter (for batter, browned)

1 cup pumpkin puree

1 1/2 cups spiced apple cider

2 large eggs

2 tbsp pure maple syrup

2 tsp vanilla extract

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp kosher salt

Salted Maple Butter:

6 tbsp salted butter, softened

1/2 cup maple syrup

Pinch of flaky sea salt

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In a medium pot, brown 6 tbsp butter over medium heat, stirring often until nutty and golden, 2–3 minutes. Transfer to a mixing bowl.
Whisk in pumpkin puree, apple cider, eggs, maple syrup, and vanilla until smooth.
Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir gently until just combined (batter will be lumpy). Rest 10 minutes.
Meanwhile, mix softened butter, maple syrup, and a pinch of sea salt in a bowl to make salted maple butter.
Preheat waffle iron. Cook waffles according to manufacturer’s instructions until golden and crisp.
Serve warm with salted maple butter and extra maple syrup if desired.

Stir chopped pecans, walnuts, or chocolate chips into the batter for variety.

Swap half the flour with whole wheat for a heartier version.

Use regular apple cider with extra cinnamon, nutmeg, and cloves if spiced cider isn’t available.

Batter also works for pancakes—cook on a griddle until golden.

Freeze waffles in a single layer, then transfer to bags for up to 2 months.