Pumpkin Waffles with Maple-Walnut Cream
- Lightly grease waffle baker. Preheat waffle baker. Preheat oven to 300 degrees F.
- 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.
- 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).
- 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 Kitchen
TO MAKE AHEAD:
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-Pecan Cream in a microwave-safe bowl; microwave for 1 to 2 minutes, stirring every 30 seconds. Serve with waffles.
- 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)
- Per serving:
- 466 kcal ,
- 17 g fat
- (7 g sat. fat ,
- 4 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 102 mg chol. ,
- 408 mg sodium ,
- 71 g carb. ,
- 3 g fiber ,
- 33 g sugar ,
- 10 g pro.