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
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; 17 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 102 mg cholesterol; 408 mg sodium. 362 mg potassium; 71 g carbohydrates; 3 g fiber; 33 g sugar; 10 g protein; 0 g trans fatty acid; 58 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 1 mcg vitamin b12; 182 mg calcium; 3 mg iron;
