Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
Per waffle baker directions
Servings:
12
Max Servings:
14
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Pumpkin Waffles with Maple Pecan Cream

Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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.

Nutrition Facts (Pumpkin Waffles with Maple Pecan Cream)

465 calories; total fat 17g; saturated fat 7g; cholesterol 102mg; sodium 408mg; carbohydrates 70g; fiber 3g; protein 10g.

Maple-Pecan Cream

Ingredients

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Directions

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  • 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.

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Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2017
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.