Pumpkin Waffles with Maple-Walnut Cream
These homemade pumpkin waffles will have you jumping out of bed in the morning for breakfast! Turn to this waffle recipe on a chilly fall morning or any day you're craving the warm flavors of autumn.
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Pumpkin Waffles with Maple-Walnut Cream
Directions
- 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
Make-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
Directions
- 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.
Recipe Collections
Reviews (3)
ALR10051676DW
170 Days Ago
This recipe is wonderful and delish. Made it also for lunch and light diner. SO GOOOOD!
Gisela Verdugo
949 Days Ago
So yummy! I used whole wheat fluor instead of White fluor and half of cup mini chocolate chips for extra flavor, it was incredible moist and delicious.
Anonymous
1652 Days Ago
This is a delicious recipe! It smells so wonderful while baking! I used 3 cups of white flour and 1 cup of whole wheat flour and 3 cups of 1% milk. Otherwise, I followed the recipe as written. I will definitely make this again. It makes enough to freeze since it is just my husband and I left at home.