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
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Pumpkin Waffles with Maple-Walnut Cream

Ingredients

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Directions

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

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  • 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.

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  • 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).

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  • 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.

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)

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;

Maple-Walnut Cream

Ingredients

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Directions

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  • 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.

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Reviews (3)

18 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
10/31/2017
This recipe is wonderful and delish. Made it also for lunch and light diner. SO GOOOOD!
Rating: Unrated
09/13/2015
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.
Rating: Unrated
10/10/2013
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.
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