Pumpkin Waffles with Maple Pecan Cream

Our pumpkin waffle recipe, topped with maple-pecan cream, will make your entire home smell like fall. Subtle spices ensure that these easy pumpkin waffles will become a breakfast favorite.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.5 by 7 people

Rate This!

  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: Per waffle baker directions

Pumpkin Waffles with Maple Pecan Cream

Directions

  1. In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center of flour mixture.
  2. In another large bowl combine eggs, milk, pumpkin, and melted butter. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
  3. Add batter to a preheated, lightly greased waffle baker according to the manufacturer's directions. Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter. Serve warm with Maple-Pecan Cream.

Maple-Pecan Cream

Directions

  1. In a medium saucepan melt butter over medium heat. Add pecans. Cook and stir for 1 to 2 minutes or until pecans are toasted. Stir in maple syrup and whipping cream; heat through. Makes 2-1/2 cups.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Pumpkin Waffles with Maple Pecan Cream)

  • Per serving:
  • 465 kcal ,
  • 17 g fat
  • (7 g sat. fat ,
  • 102 mg chol. ,
  • 408 mg sodium ,
  • 70 g carb. ,
  • 3 g fiber ,
  • 10 g pro.
rate this recipe!
add review

Reviews (1)

7 Ratings
12 Days Ago
5.0
This recipe is awesome! I have never done the syrup recipe (we use store bought maple syrup) but everyone in my family RAVES about the waffles. The waffle batter is pretty simple to make and I use a Belgian waffle iron.

Some modifications I have made that work well:

- I halve the amount of nutmeg. I'm not a huge fan of nutmeg so a 1/4 tsp per recipe is just right for my personal taste to give it a hint of flavor but not overpower the waffle.

- I almost never have dairy milk on hand so I substitute with almond milk (I've also done 1/2 almond and 1/2 Lactaid milk and that works ok too).

- I have done this recipe with both canned pumpkin and fresh (or defrosted frozen fresh pumpkin). Fresh pumpkin always tastes better in my opinion, it's a brighter and cleaner taste. A couple things to keep in mind (as always when using fresh pumpkin/defrosting frozen fresh pumpkin): 1.) Always ALWAYS drain your pumpkin in a strainer so you get rid of any excess water, especially if it was previously frozen. 2.) If your fresh pumpkin is still pretty wet even after straining the water, use 1/4 cup less milk per recipe. This was just the right proportion of wet vs. dry in my last recipe, and you can always add a bit more milk if you need to.

- Don't forget to freeze leftovers and then you can throw them in the oven for another breakfast. :) Use freezer baggies and separate with wax paper so they don't stick together.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close