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Pumpkin Waffles with Maple-Pecan Cream

Makes: 12 to 14 servings
Prep 25 mins Bake  Per waffle baker directions
Pumpkin Waffles with Maple Pecan 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-Pecan Cream

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

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

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.

Nutrition Facts (Pumpkin Waffles with Maple Pecan Cream)
  • Servings Per Recipe 12,
  • cal. (kcal) 465,
  • Fat, total (g) 17,
  • chol. (mg) 102,
  • sat. fat (g) 7,
  • carb. (g) 70,
  • fiber (g) 3,
  • pro. (g) 10,
  • sodium (mg) 408,
  • Percent Daily Values are based on a 2,000 calorie diet

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