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Pumpkin Waffles with Maple-Walnut Cream

Makes: 12 to 14 servings
Prep 25 mins Bake  according to waffle baker directions
Pumpkin Waffles with Maple-Walnut Cream
  • 4  cups  all-purpose flour
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  baking powder
  • 1  teaspoon  salt
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground nutmeg
  • 4  eggs, lightly beaten
  • 3  cups  milk
  • 1 15  ounce can  pumpkin
  • 1/4  cup  butter, melted
  • 1  recipe Maple-Walnut Cream

1. Lightly grease waffle baker. Preheat waffle baker. Preheat oven to 300 degrees F.

2. In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center of the flour mixture.

3. In another large bowl combine eggs, milk, pumpkin, and butter. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

4. Pour 1 to 1-1/4 cups batter onto grids of the preheated waffle baker (or the amount suggested in the manufacturer's directions). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When baked, use a fork to lift waffle off grid. Place on a baking sheet in the oven until all waffles are baked. Repeat with remaining batter. Serve warm with Maple-Walnut Cream.

From the Test KitchenMake-Ahead Directions:
  • Prepare as directed, except cool waffles completely on a wire rack. Place in a resealable plastic freezer bag, separating layers with waxed paper. Seal, label, and freeze for up to 2 months. Prepare the Maple-Walnut Cream. Cover tightly; chill for up to 1 week. To serve, reheat frozen waffles in a toaster or in a 300 degrees F oven for 10 minutes. Place Maple-Walnut Cream in a microwave-safe bowl; microwave for 1 to 2 minutes, stirring every 30 seconds. Serve with waffles.
Maple-Walnut Cream

Yield: 2-1/2 cups
  • 1  tablespoon  butter
  • 3/4  cup  coarsely chopped walnuts
  • 1 1/2  cups  pure maple syrup
  • 1/2  cup  whipping cream

1. In a medium saucepan melt butter over medium heat. Add walnuts. Cook and stir for 1 to 2 minutes or until walnuts are toasted. Stir in maple syrup and whipping cream; heat through.

Nutrition Facts (Pumpkin Waffles with Maple-Walnut Cream)
  • Servings Per Recipe 12,
  • cal. (kcal) 466,
  • Fat, total (g) 17,
  • chol. (mg) 102,
  • sat. fat (g) 7,
  • carb. (g) 71,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 3,
  • sugar (g) 33,
  • pro. (g) 10,
  • vit. A (IU) 58,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 408,
  • Potassium (mg) 362,
  • calcium (mg) 182,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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