Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

Wake up to cozy fall flavors with these Harvest Morning Waffles made with pumpkin puree, apple cider, and a drizzle of maple butter. These homemade waffles are crisp on the outside, tender inside, and filled with the comforting taste of autumn. 

Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

The mornings here are crisp and and the leaves are starting to turn which has me yearning for a warm, homemade breakfast — the kind that fills your kitchen with the scent of browned butter and spiced pumpkin. I stumbled across a gorgeous waffle recipe on Pinterest from Half Baked Harvest, and it immediately set the mood for a cozy autumn weekend. I decided to try her flavor combination but didn’t have everything on hand, so I made a few tweaks using what I had in my pantry — a splash of Vermont boiled cider, a hint of pure maple syrup, and plenty of pumpkin purée.

One of my favorite touches in this recipe is the Vermont Boiled Cider — a rich, syrupy concentrate made by slowly reducing fresh apple cider until it becomes thick, glossy, and deeply flavorful. It’s like the essence of an autumn orchard captured in a bottle. Just a spoonful adds a subtle tang and warmth that deepens the pumpkin and spice notes in these waffles. If you’ve never used it before, think of it as maple syrup’s apple-forward cousin — sweet, tart, and perfectly at home in cozy fall baking.

The result? These Harvest Morning Waffles with Pumpkin, Cider and Maple Butter are everything I love about fall on a plate — golden and crisp at the edges, soft and fragrant inside, with a buttery maple drizzle that soaks into every little pocket. Serve them with a mug of hot coffee or tea, and you’ve got the perfect start to a slow, golden morning.

Enjoy!

What Ingredients Do I Need?

These waffles come together with simple, comforting ingredients — each one adding its own layer of cozy fall flavor.

• Butter: Adds rich flavor and that irresistible golden crispness when browned. Pumpkin Purée: The heart of this recipe — creamy, earthy, and naturally sweet. It gives the waffles their beautiful color and tender texture.

• Milk: Keeps the batter smooth and light; you can use whole, 2%, or even a non-dairy option like oat milk.

• Vermont Boiled Cider: This secret ingredient deepens the apple notes and enhances the pumpkin spice — pure autumn in a spoonful.

• Eggs: Help bind the batter and give the waffles structure while keeping them fluffy inside.

• Maple Syrup: A touch of natural sweetness that ties in perfectly with the maple butter topping.

• Vanilla Extract: Adds warmth and rounds out the spices.

• All-Purpose Flour: The base that keeps everything balanced and fluffy.

• Baking Powder & Baking Soda: Give the waffles their rise — ensuring that perfect, airy texture.

• Pumpkin Pie Spice: A comforting blend of cinnamon, nutmeg, ginger, and cloves that smells like fall in the kitchen.

• Kosher Salt: Just a pinch to balance all the sweetness and spice.

For the Maple Butter:

• Unsalted Butter & Maple Syrup: Whipped together for a creamy, caramel-like topping that melts right into the waffles.

Substitutions & Variations

Ingredient Substitutions:

• Milk: Swap for almond milk, oat milk, or even buttermilk for a tangy twist.

• Vermont Boiled Cider: I use this one. For an alternative use a tablespoon of apple cider concentrate or a mix of 2 tablespoons of apple cider with 1 teaspoon of brown sugar.

• Butter: Use coconut oil or plant-based butter for a dairy-free version.

• Pumpkin Purée: Sweet potato purée or even mashed roasted butternut squash make great alternatives.

Variations:

• Apple Harvest Waffles: Add finely diced apples or a spoonful of apple butter to the batter for extra orchard flavor.

• Pumpkin Maple Pecan Waffles: Stir in chopped pecans and drizzle with a touch of melted chocolate for a dessert-like treat.

• Whole Grain Twist: Replace half the flour with whole wheat flour or oat flour for a heartier, rustic bite.

Kitchen Tips and Notes

• Brown the Butter: Don’t skip this step — it adds a nutty, caramel depth that makes these waffles stand out.

• Let the Batter Rest: A short 10-minute rest allows the flour to hydrate and the leavening to activate, giving you light, crisp waffles.

• Preheat the Iron Well: A hot waffle iron ensures even cooking and those beautifully crisp edges.

• Keep Waffles Warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the batch — this keeps them crisp instead of soggy.

• Serve It Up: These waffles are best fresh, with a generous spoonful of maple butter and a drizzle of warm syrup — maybe even a sprinkle of cinnamon sugar for a farmhouse touch.

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    RECIPE IS DOWN BELOW👇     

Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

These Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins are the ultimate fall treat! Soft, fluffy, and packed with pumpkin spice and melty dark chocolate chips—perfect for when you want a little taste of cozy.

Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

Every fall, I face the same delicious dilemma: do I bake with pumpkin or apples? I truly love them both, and usually end up making a mix of each throughout the season. Pumpkin feels cozy and spiced, while apple desserts bring that crisp, orchard-fresh sweetness—it’s impossible to pick just one!

That’s exactly why I love these Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins. They’re quick, perfectly portioned, and deliver all the warm pumpkin spice goodness I crave this time of year—with the bonus of rich, melty dark chocolate in every bite. Think of them as a little taste of fall, ready in less than 20 minutes, whether you’re team pumpkin, team apple, or (like me) happily somewhere in between.

Just biting into one of these muffins is pure autumn bliss. The exterior is lightly golden with a tender, soft center that melts in your mouth. Warm pumpkin spice flavors mingle perfectly with pockets of rich, slightly bittersweet dark chocolate, creating a cozy, comforting treat that’s impossible to resist. Each mini muffin is just the right size for a quick snack, an after-school treat, or a sweet addition to your morning coffee—or tea, of course! Once you try one, you’ll want to bake a batch (or two) immediately.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – Brings moistness, natural sweetness, and cozy fall flavor.

• Canola oil – Keeps the muffins tender without adding strong flavor.

• Egg – Provides structure and richness.

• Vanilla extract – Enhances the pumpkin and chocolate flavors.

• All-purpose flour – The base for a soft, tender muffin.

• Sugar – Adds sweetness and helps with browning.

• Baking powder – Gives the muffins a light, airy texture.

• Salt – Balances flavors and enhances sweetness.

• Pumpkin pie spice – Warms the flavor with cinnamon, nutmeg, and cloves.

• Dark chocolate chips – Melty pockets of chocolate for indulgence in every bite.

Substitutions and Variations

Looking to switch things up? Here are some ideas:

• Oil substitute: Use melted coconut oil or unsweetened applesauce for a lighter option.

• Sweetener: Swap granulated sugar for brown sugar, coconut sugar, or maple sugar.

• Flour: Try whole wheat pastry flour for a slightly nuttier, more wholesome texture.

• Chocolate: Use milk chocolate or white chocolate chips if you prefer a sweeter muffin.

• Spice: Add a pinch of ginger or cardamom for extra warmth.

• Make your own pumpkin pie spice - see my graphic below for the recipe - it's easy as pie!

Kitchen Notes and Tips

Here are some tips that will help you make the best, fluffiest muffins.

• High heat:  A hotter oven makes the outside of the muffin set quickly while the inside continues to rise. This pushes the batter upward, creating taller, rounder muffin tops.  You’ll end up with a firmer, slightly crisp outer layer with a softer, fluffier interior.

• My #1 pro tip - Don’t overmix:   Gently fold wet and dry ingredients until just combined for soft, tender muffins. 

• Pan prep: Lightly grease the doughnut hole pan to ensure easy removal.

• Baking tip: Muffins are done when a toothpick inserted comes out clean or with a few crumbs.

• Storage: Keep at room temperature in an airtight container for 2–3 days or freeze for up to 1 month.

• Serving suggestion: Enjoy warm with tea, coffee, or as a portable autumn snack.

• Equipment:  Use a Doughnut hole pan or a mini muffin pan will work as well.

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    RECIPE IS DOWN BELOW👇     

Harvest Pumpkin Scones

Warm, spiced, and irresistibly tender, these Harvest Pumpkin Scones bring the cozy flavors of fall to your kitchen. Packed with cinnamon chips and topped with a sweet sparkle, they're the perfect treat for crisp mornings or afternoon indulgence!

Harvest Pumpkin Scones

I'm here all fall and winter for everything pumpkin!  These Harvest Pumpkin Scones are the perfect blend of cozy fall flavors and comforting texture, making them an irresistible treat for pumpkin lovers. With a hint of pumpkin pie spice, bursts of sweet cinnamon chips, and a delicate crunch from sparkling sugar, they strike the perfect balance between indulgent and homemade charm. Whether you’re enjoying them with your morning coffee, serving them at a fall gathering, or simply craving something seasonal, these scones are easy to make and guaranteed to impress!

These scones are surprisingly easy to make, even for beginner bakers! With just a few simple steps, you’ll mix the dry ingredients, cut in the butter, and stir in the wet ingredients to form the dough. No fancy equipment or advanced techniques are needed—just a bowl, a mixing spoon, and a little time. Shaping and cutting the dough is straightforward, and the scones bake quickly, making them a perfect recipe for a cozy weekend treat or a last-minute fall-inspired snack.

Enjoy!

What Ingredients do I need?

Dry Ingredients:

• All-Purpose Flour 
• Sugar 
• Baking Powder 
• Salt 
• Pumpkin Pie Spice 
• Cinnamon Chips 
• Coarse Sparkling Sugar (optional, for topping)

Wet Ingredients:

• Pumpkin Purée (100% pure pumpkin not pumpkin pie mix)
• Eggs 

Dairy:

• Unsalted Butter 

Substitutions and Variations

Substitutions

All-Purpose Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free version.

Mix with All-Purpose Flour: For a softer texture, use a blend of 50% whole wheat flour and 50% all-purpose flour (e.g., 1 1/3 cups whole wheat flour + 1 1/3 cups all-purpose flour).

Sugar: Use brown sugar for a deeper, caramel-like flavor or coconut sugar for a natural alternative.

Pumpkin Pie Spice: Make your own using a mix of cinnamon, nutmeg, ginger, and cloves. (see recipe below under Kitchen Tips and Notes)

Cinnamon Chips: Substitute with white chocolate chips, chopped nuts, or dried cranberries for a different twist.

Unsalted Butter: Replace with vegan butter or coconut oil for a dairy-free option.

Coarse Sparkling Sugar: Use regular granulated sugar or omit for a less sweet topping.

Variations

• Chocolate Lovers:  Replace cinnamon chips with chocolate chips or mini chocolate chunks for a rich twist.

• Nutty Delight:  Add chopped pecans or walnuts for a crunchy texture and nutty flavor.

• Cranberry Pumpkin:  Swap out cinnamon chips for dried cranberries to add a sweet and tangy flavor.

• Spiced Orange:  Add orange zest to the dough for a fresh citrus note that pairs beautifully with the pumpkin and spices.

• Sugar-Free or Low-Sugar:  Substitute sugar with coconut sugar, maple syrup, or a natural sweetener like monk fruit.

Kitchen Tips and Notes

Tips

• Homemade pumpkin pie spice blend: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg. 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves

Notes

Dough Tips

• Keep Ingredients Cold: Use cold butter and eggs to ensure a flaky texture. You can even chill the flour beforehand.
• Don’t Overmix: Mix the dough just until it comes together to avoid tough scones. Overworking the dough can develop gluten and make them dense.

Shaping the Dough

• Flour Your Surface: Lightly flour your work surface to prevent sticking, but avoid using too much flour, which can dry out the dough.
• Even Sizing: Shape the dough into a flat round and cut into equal wedges for even baking.

Serving Suggestions

• Fresh is Best: Scones are best enjoyed fresh out of the oven. Serve warm with butter, jam, or even a drizzle of maple glaze.
• Storage: Store in an airtight container for up to 2 days or freeze unbaked scones for later use. Bake straight from the freezer, adding a few extra minutes to the baking time.

     Equipment You May Need     

• Baking Sheets

• Parchment Paper Sheets

• Pumpkin Pie Spice

• Mixing Bowls

• Wooden Spoons

• Rubber Spatula

• Cooling Rack

• Coarse Sparkling Sugar

• Wood Cutting Board

• Air Tight Containers

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Harvest Pumpkin Scones



Yield: 8 scones



2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice 
8 tablespoons unsalted butter, cold and cut into small cubes
1 heaping cup cinnamon chips
2/3 cup pumpkin purée
2 large eggs
Coarse sparkling sugar, for topping

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.  Work in the butter just until the mixture is  crumbly with pea sized butter pieces.

Stir in the cinnamon chips.  In a small bowl whisk together the pumpkin and eggs until smooth.  Add to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment paper.  Scrape the dough onto a lightly floured cutting board.  Divide it in half.  With each half create a 5 - 6" round circle about 3/4" thick.  Repeat with the second half of dough.  Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife slice each circle into 6 wedges.    Carefully separate the wedges and place them on the parchment lined baking sheet about 1/2" apart.  

Bake the scones for 22 to 25 minutes, or until they're golden brown and dry on top.  Place scones on a cooling rack to cool and serve warm.  

Cider Pumpkin Waffles

Indulge in the cozy flavors of the season with Cider Pumpkin Waffles—warm spices, rich pumpkin, and a hint of apple cider in every golden, fluffy bite. Perfect for crisp autumn mornings or festive winter brunches!

Cider Pumpkin Waffles

Today's recipe tastes so good I know you are going to love them!  Cider Pumpkin Waffles are a cozy and flavorful breakfast treat that blends the essence of autumn and winter. These waffles are made with a rich batter incorporating smooth pumpkin puree and a splash of apple cider, and boiled cider for added oomph, creating a perfect harmony of seasonal flavors. Warm pumpkin pie spices infuse the waffles with a fragrant, spiced aroma reminiscent of a crisp fall morning or a festive winter holiday.

The waffles have a golden, slightly crisp exterior with a tender, fluffy interior. They pair beautifully with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkling of powdered sugar. For an extra indulgence, top them with caramelized apples or pecans to enhance their rustic charm. These waffles are ideal for a cozy breakfast or brunch, celebrating the best flavors of the colder months.  Plus, they're easy to make, versatile, and sure to impress family and friends!  Make this large batch and freeze any leftovers for a warm comforting breakfast all through the season.

Enjoy!

What Ingredients do I need?

• Dairy
• Unsalted butter
• Large eggs

• Canned Goods
• Pumpkin puree

• Baking
• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Kosher salt

• Pantry
• Vanilla extract
• Maple syrup

• Beverages
• Apple cider
• Boiled cider (optional) - can be purchased here

Substitutions and Variations

Substitutions

• Unsalted Butter: Use melted coconut oil, vegetable oil, or unsweetened applesauce for a dairy-free or lower-fat option.

• Pumpkin Puree: Substitute with sweet potato puree

• Apple Cider: Use apple juice or a mix of water and a touch of apple cider vinegar for a similar flavor.

• Boiled Cider: Omit or reduce apple cider in a saucepan until thickened for a homemade substitute.

• Vanilla Extract: Swap with a small amount of maple flavoring.

• All-Purpose Flour: Replace with whole wheat flour, oat flour, or a gluten-free flour blend for dietary needs.

• Pumpkin Pie Spice: Mix cinnamon, nutmeg, ginger, and cloves if you don’t have pre-made spice.

• Kosher Salt: Use sea salt or table salt, but adjust the quantity (table salt is finer and saltier).

These swaps ensure flexibility without losing the warm, cozy flavor of the waffles!

Variations

• Top the waffles with caramelized apple slices or an apple compote.

• Add ½ cup of chopped pecans, walnuts, or almonds to the batter for added crunch and flavor.

• Sprinkle extra nuts on top with a drizzle of maple syrup for serving.

Kitchen Tips and Notes

• Use Room-Temperature Ingredients:  Bring eggs, butter, and other refrigerated ingredients to room temperature to ensure a smooth batter and even cooking.

• Don’t Overmix the Batter:  Stir the wet and dry ingredients together until just combined to keep the waffles light and fluffy. Overmixing can make them dense.

• Preheat the Waffle Iron Properly:  Allow your waffle iron to heat thoroughly before adding batter for crispy exteriors. A properly heated iron also helps prevent sticking.

• Grease the Waffle Iron:  Even if your waffle maker is non-stick, lightly grease it with a brush or spray before each batch to ensure easy removal.

• Concentrate the Apple Cider Flavor:  The addition of Boiled Cider gives the dish a concentrated apple flavor plus it will last in your refrigerator up to 6 months.  If you are not using you can simmer apple cider on low heat to reduce it by half before adding it to the batter in addition to the regular called for apple cider.

• Freeze Extras:  Make a double batch and freeze leftovers. Cool waffles completely, wrap them in parchment, and store in an airtight container. Reheat in a toaster or oven for a quick breakfast.

• Check for Doneness:  Don’t rely on the waffle iron’s indicator light alone. Peek inside to ensure the waffles are golden and crisp to your liking.

• Serving Ideas:  These waffles pair beautifully with seasonal toppings like whipped cream, toasted pecans, spiced apple compote, or a drizzle of maple syrup. For a festive twist, add caramel sauce or a dusting of powdered sugar.

These tips help ensure your waffles are perfectly cooked, flavorful, and ready to impress!

     Items you may need     

Boiled Cider

Mixing Bowls 

Mixing Bowls with Lids

Belgian Waffle Maker with Pancake Plates

Dash Mini Waffle Maker

Round Belgian Waffle Maker

Spatula

Small Tongs

Platter

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Cider Pumpkin Waffles

serves 6

6 tablespoons unsalted butter
1 cup pumpkin puree
1 1/2 cups apple cider

1 Tablespoon boiled cider
2 large eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Add all the butter to a medium pot over medium heat. Allow the butter to melt and brown, until it smells toasted, about 2-3 minutes, stirring often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, stir until just combined.

Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with butter and maple syrup if desired. 

Winter Warmers: Whole Grain Pumpkin Spice Scones

There's nothing quite like biting into a warm scone, and this one has all the fall flavors you love along with a soft and moist texture and a bit of healthy grains. Pumpkin pie spice for the win!

Whole Grain Pumpkin Spice Scones

It's cold and rainy today and I have a pot of soup on the stove cooking away, so I thought I would do some baking and of course pastries come to mind.  I'm feeling a nice cup of tea maybe with Chai spices to go along with some scones.  Not basic scones.  Let's bake warm and inviting Whole Grain Pumpkin Spice Scones.  Perfect with my tea, or coffee if you'd like.  So grab that extra can of pumpkin puree leftover from Thanksgiving and let's get baking.  

Scones are part of the quickbread family and are easy to throw together.  One bowl and a few simple ingredients is all you need and you'll have a tender dough made in no time.  Then you can just make drop scones like I did today and not fuss with rolling out the dough and cutting it.  They're rustic, they're quick, they're heavenly!

Enjoy!

What Ingredients do I need?

• all purpose flour
• white whole wheat flour
• sugar
• baking powder
• salt
• cinnamon
• ginger
• nutmeg
• unsalted butter
• pumpkin purée (not pumpkin pie mix)
• eggs

Substitutions and Variations

• Use only all purpose flour

• substitute pumpkin pie spice 1 1/2 teaspoons for the cinnamon, ginger, and nutmeg

• substitute brown sugar for regular granulated sugar.

• Brush the top of the scones with milk, then sprinkle with coarse sparkling sugar. You can also top with cinnamon sugar, or Demerara sugar. 

• Use a bench knife or a sharp knife to cut each round into six triangular wedges. Placing the formed scones on the baking sheet in the refrigerator or freezer for 15 minutes will give you a better rise and a flakier texture.  Try this is you have the extra time.

• Substitute the pumpkin puree for sweet potato or butternut squash puree (mashed) for a different but pleasant flavor profile.

• Add Mix-Ins: (add up to 1 cup)
• crystalized ginger
• cinnamon chips
• chocolate chips
• toasted chopped pecans or walnuts
• dried cranberries or raisins
• caramel chips

Kitchen Tips and Notes

• Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

• Forming scones 3 ways: 1. Dump the dough from the bowl straight on to a parchment lined baking pan.  Using your hands form the dough in to a 5-6 inch circle.  Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.  2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.  3.  Place dough on a floured board and roll dough to 1/2" thickness.  Cut out scones using a round or decorative biscuit/cookie cutter.

• Grating butter in to the flour mixture is an easy way to start out with small bits of butter to work in to the flour, and less work in the end!  Once you've grated the butter, you can cut in the butter using your fingers or a pastry cutter.  

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Other Scones to try:

Stollen Scones

Apple Ginger Scones

Strawberry Shortcake Scones

Lemon Blueberry Scones

Simple Chocolate Chip Scones

Basic Scone Recipe

Whole Grain Pumpkin Spice Scones

yield:  8-10 round scones

1 1/2 cups all purpose flour

1 1/4 cups white whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon 

1/4 teaspoon ginger

1/4 teaspoon nutmeg
8 tablespoons unsalted butter, cold
2/3 cup pumpkin purée
2 large eggs

Preheat your oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Using a hand grater, grate the butter in to the mixture.  Work in the butter using your hands until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.  The mixture should look shaggy.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.  Add the pumpkin mixture to the dry ingredients and stir until everything is moistened and holds together.

Using a 1/3 cup measuring cup scoop up some dough and form in to a rough circle with your hands about 1/2" thick.  Place it on the parchment lined baking sheet.  Continue making drop scones and placing the scones about 1 inch apart.  Bake for 14-16 minutes.  Remove from the oven and cool.  Serve.