Pumpkin-Orange Spice Waffles with Grand Marnier Syrup
Warm, cozy, and full of autumn flavor, these Pumpkin-Orange Spice Waffles bring together canned pumpkin, orange zest, and pumpkin pie spice for a seasonal breakfast favorite. A drizzle of optional Grand Marnier syrup makes them extra special. Perfect for a fall brunch or an autumn weekend morning!
Equipment
- Waffle maker (round 10" Belgian waffle iron or similar)
- 2 mixing bowls (one large, one medium)
- ½ cup measuring cup (for portioning batter)
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ¾ tsp salt
- ¼ cup sugar (half white and half brown works nicely)
Wet Ingredients
- 1 ¼ cup canned pumpkin purée
- ½ cup plain, unsweetened plant-based milk of choice
- Zest of 1 orange
- ¼ cup orange juice (fresh-squeezed if possible, ~1–2 oranges)
- 2 tbsp Grand Marnier or other orange liqueur (if using, or substitute with more orange juice)
- ¼ cup plant-based butter, melted
- ½ cup plain, unsweetened plant-based yogurt
- 1 tsp vanilla extract
Grand Marnier Syrup (Optional)
- ⅓ cup pure maple syrup
- 2 tbsp Grand Marnier
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tbsp cornstarch, 1 tbsp baking powder, 2 tsp pumpkin pie spice, ¾ tsp salt, and ¼ cup sugar (half white, half brown if using both).
- Combine the wet ingredients: In a large bowl, whisk together 1 ¼ cups canned pumpkin purée, ½ cup plain unsweetened plant-based milk, the zest of 1 orange, ¼ cup fresh orange juice, 2 tbsp Grand Marnier or other orange liqueur (if using, or substitute with more orange juice), ¼ cup melted plant-based butter, ½ cup plant-based yogurt, and 1 tsp vanilla extract until smooth.
- Bring it together: Pour the dry ingredients directly into the wet ingredients and whisk until just combined. Do not overmix—the batter should be thick.
- Rest the batter: Let the waffle batter sit for about 10 minutes to allow the flavors to meld and help the waffles cook up fluffier.
- Preheat the waffle maker: Plug in your waffle iron and let it preheat while the batter is resting.
- Cook the waffles: Lightly grease the waffle maker. Scoop about ½ cup of batter onto the center, spread out just before the edges, and cook for 3–5 minutes or until golden brown. Repeat with remaining batter.
- Make the syrup: In a small saucepan, warm ⅓ cup pure maple syrup with 2 tbsp Grand Marnier over low heat until combined and fragrant.
- Serve: Plate the waffles warm, drizzle with Grand Marnier syrup, and enjoy immediately.Tip: warm the syrup up slightly before serving!
Notes
Pumpkin purée
Use canned pumpkin purée, not pumpkin pie filling. The filling has added sugar and spices, which will throw off the balance of flavors.
Grand Marnier Syrup
If you prefer a non-alcoholic option for the syrup, simply skip the Grand Marnier and use the maple syrup on its own or substitute with a splash of fresh orange juice.
Storing Leftovers
Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 month. Reheat them in a toaster or oven to bring back their crisp.
Nutrition
Serving: 1 waffle w/ syrupCalories: 335kcalCarbohydrates: 52gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 480mgPotassium: 300mgFiber: 2gSugar: 17gVitamin A: 5800IUVitamin C: 10mgCalcium: 140mgIron: 2.1mg
Tried this recipe?Let us know how it was!