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.
Source: Better Homes and Gardens
Gallery
Credit:
Scott Little
Recipe Summary
Pumpkin Waffles with Maple-Walnut Cream
Ingredients
Directions
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°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.
Nutrition Facts (Pumpkin Waffles with Maple-Walnut Cream)
Per Serving:
466 calories; total fat 17g; saturated fat 7g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 102mg; sodium 408mg; potassium 362mg; carbohydrates 71g; fiber 3g; sugar 33g; protein 10g; trans fatty acid 0g; vitamin a 58IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 101mcg; vitamin b12 1mcg; calcium 182mg; iron 3mg.