For The Bacon Maple Butter:

In a stand up mixer, beat the butter and chopped bacon until combined. Add the syrup and mix well. Transfer to a small dish and keep in the fridge until ready to use.

For The Pumpkin Waffles:

Preheat the waffle iron according to manufacturer’s instructions.

In a medium-sized bowl sift together the flour, sugar, baking powder, baking soda and spices.

Whisk the eggs in a large bowl. Add the milk, buttermilk, pumpkin and butter. Whisk until smooth and well blended. Whisk in the dry ingredients until just smooth. Make sure that you don’t over-work it.

Brush the waffle iron with canola oil or non-stick spray. Pour enough batter onto the waffle plate and spread to fill the space. Close the waffle maker and bake until golden and firm.

It’s a good idea to keep a tray in a warm (250 F) oven and transfer the cooked waffles to it while you repeat with the remaining batter.

Serve waffles warm with a scoop of bacon butter on top and drizzled with extra maple syrup.

Recipe for Pumpkin Waffles with Bacon Maple Butter adapted from Epicurious.