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.

Pumpkin Waffles with Maple-Walnut Cream
Photo: Scott Little
Prep Time:
25 mins
Total Time:
25 mins


  • 4 cup all-purpose flour

  • ¼ cup packed brown sugar

  • 2 tablespoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • 4 eggs, lightly beaten

  • 3 cup milk

  • 1 15 ounce can pumpkin

  • ¼ cup butter, melted

  • 1 recipe Maple-Walnut Cream

Maple-Walnut Cream

  • 1 tablespoon butter

  • ¾ cup coarsely chopped walnuts

  • 1 ½ cup pure maple syrup

  • ½ cup whipping cream


  1. Lightly grease waffle baker. Preheat waffle baker. Preheat oven to 300°F.

  2. 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.

  3. 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).

  4. 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.

Maple-Walnut Cream

  1. 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.

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 (per serving)

466 Calories
17g Fat
71g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 466
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 408mg 18%
Total Carbohydrate 71g 26%
Total Sugars 33g
Protein 10g
Vitamin C 1.8mg 9%
Calcium 181.7mg 14%
Iron 3.4mg 19%
Potassium 362mg 8%
Folate, total 100.8mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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