I’m very particular about every element of anything I bake, and so often opt for the highest quality ingredients and pairings. For my French bread, I insist on using a specific $10 bag of flour. For my pizza, I’m happy only with finest “campagna” buffalo mozzarella. When it comes to syrup on my pumpkin waffles, and this will sound odd, I simply reach for Mrs. Butterworth’s. Here’s why I recommend such a lowly syrup . . .
Pumpkin waffles have many delicious, delicate flavors: pumpkin, cinnamon, ginger, nutmeg and clove. They’re all balanced against one another, with none meant to stand above the rest. If you use a syrup with a very defined flavor all its own, it will drown-out the primary notes in the waffle. Most pure maple syrups will totally overwhelm the waffle; save them for pancakes and regular waffles that need a flavor kick. And apple cider syrup, amazingly delicious and popular in other pumpkin waffle recipes, will nonetheless completely take over, as well. Mrs. Butterworth’s, while essentially just corn syrup, is so mild that it lets the waffle shine through. Other syrups, like Log Cabin, Hungry Jack and Aunt Jemima, though all mostly corn syrup have enough added ingredients to give them too much character, and I’d recommend avoiding them.
It’s all a matter of personal preference. Try a few out, but definitely consider Mrs. B.