Pumpkin Spice Waffles with Maple Cinnamon Whipped Cream

In honor of “pumpkin spice everything” season and the fall abundance of squash and pumpkins, I wanted to share this recipe for pumpkin spice waffles with maple cinnamon whipped cream.

In honor of “pumpkin spice everything” season and the fall abundance of squash and pumpkins, I wanted to share this recipe for pumpkin spice waffles with maple cinnamon whipped cream. The pumpkin spice waffle recipe is adapted from the Wisconsin Pure Maple Syrup Cookbook by the Wisconsin Maple Syrup Producers Association.  They recommend serving it with pure maple syrup – which is indeed tasty – but the maple cinnamon whipped cream is not to be missed. (You may be tempted to eat it straight with a spoon!) Alternatively, some applesauce or spiced, cooked apple slices would also be lovely. Peanut butter or nut butter could be used for extra protein.

I highly recommend oiling your waffle iron (even a non-stick one) with butter or coconut oil to help prevent sticking, as the extra sugar and moisture from the squash makes these waffles a bit prone to stay in the waffle iron. Do not overfill your iron, as the batter will fluff up a bit.  My large round waffle maker takes just under a cup of batter for these, and I bake them for 4 minutes.  (I have a Presto FlipSide Waffle Maker, which we’ve for several years. It’s still in great shape, makes very nice waffles and is easy to clean.)

Serve these waffles fresh off the waffle iron for a light, crisp waffle.  Because of the moisture of the squash, they will soften as they sit, but you can reheat them in a toaster oven to crisp them up again.  The boys each polished off a waffle without batting an eyelash and said, “Thanks, Mom!”

Pumpkin Spice Waffles Recipe

Dry Ingredients:

Wet Ingredients:

3 eggs 1 cup milk 4 tablespoons butter, melted 1 cup cooked squash puree

Directions:

Preheat and oil waffle iron.

Combine dry ingredients in a large bowl.  In a medium sized bowl, whisk together wet ingredients.  Pour wet ingredients into dry and whisk until just blended.  Ladle or scoop batter into waffle iron and cook until crisp. Serve immediately with maple cinnamon whipped cream or your choice of toppings.

Makes around 5 large, round waffles.

Note: You may use use commercial canned pumpkin puree or home cooked pumpkin. Many squash varieties produce darker, drier, sweeter flesh than pumpkins, so I prefer them for cooking. To prepare pumpkin/squash puree, cut the fruit in half and scoop out seeds. Place the fruit cut side down in a large pan with about an inch of water. Bake at 350°F until a fork easily penetrates the flesh of the pumpkin, about 1 hour for a medium squash. Scoop soft flesh out of pumpkin shell and use within 2-3 days or freeze for longer storage.

Maple Cinnamon Whipped Cream

Adapted from about.com

Ingredients

1 cup heavy cream 2 tablespoons maple syrup 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon

Directions

With a stand mixer or whisk, beat cream until soft peaks begin to form. Add syrup, sugar, vanilla and cinnamon. Continue beating/whisking until stiff peaks form. Use immediately or refrigerate and use within 24 hours for best quality.

Homemade Pumpkin Spice Blend

Adapted from BettyCrocker.com.

If you love the flavor of pumpkin spice, you can make up your own homemade pumpkin spice blend to use in this and other recipes.

Ingredients

3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cloves

Mix together all ingredients and store in an airtight container such as a small mason jar or spice jar. To use in the pumpkin spice waffles, simply substitute 2 tablespoons of this blend for the cinnamon and other spices.

Here’s how my youngest likes to eat his waffles.  First, apply a dab of butter in each waffle divot, and then apply a drizzle of real maple syrup over the entire waffle.

My youngest, circa October 2012

Pair up with a large glass of milk and enjoy.  It’s a great way to get a little extra nutrition and flavor into a family favorite – and to use up more squash. 

You may also enjoy:

<br /> <br /> <br /> PS – This is the squash harvest that originally inspired this post – butternut, buttercup, Speckled Hound, Galeux D Eysines, Long Island Cheese, Marina di Chioggia, Lady Godiva, spaghetti squash – we were overrun with squash and pumpkins in 2012.

Pumpkin Spice Waffles with Maple Cinnamon Whipped Cream

Pumpkin spice waffles pair up a favorite fall flavors, abundant pumpkin and rich whipped cream for an easy by memorable breakfast treat.

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2880 calories

315 g

1026 g

157 g

60 g

92 g

1254 g

2811 g

94 g

2 g

54 g

Nutrition Facts

Serving Size

1254g

Amount Per Serving

Calories 2880

Calories from Fat 1380

% Daily Value *

Total Fat 157 g

Saturated Fat 92 g

Trans Fat 2 g

Polyunsaturated Fat 9 g

Monounsaturated Fat 45 g

Cholesterol 1026 mg

Sodium 2811 mg

Total Carbohydrates 315 g

Dietary Fiber 15 g

Sugars 94 g

Protein 60 g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Waffle Dry Ingredients

2 cups all-purpose flour or whole wheat pastry flour 4 teaspoons baking powder 1 teaspoon ground cinnamon 1/8 teaspoon each – ground ginger, nutmeg, allspice and cloves 1/4 cup sugar 1 teaspoon salt

Waffle wet ingredients

3 eggs 1 cup milk 4 tablespoons butter, melted 1 cup cooked squash puree

Maple Whipped cream ingredients

1 cup heavy cream 2 tablespoons maple syrup 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon

For the waffles

Preheat and oil waffle iron. Combine dry ingredients in a large bowl. In a medium sized bowl, whisk together wet ingredients. Pour wet ingredients into dry and whisk until just blended. Ladle or scoop batter into waffle iron and cook until crisp. Serve immediately with maple cinnamon whipped cream or your choice of toppings. Makes around 5 large, round waffles.

For the whipped cream

With a stand mixer or whisk, beat cream until soft peaks begin to form. Add syrup, sugar, vanilla and cinnamon. Continue beating/whisking until stiff peaks form. Use immediately or refrigerate and use within 24 hours for best quality.

Notes

You may use use commercial canned pumpkin puree or home cooked pumpkin. Many squash varieties produce darker, drier, sweeter flesh than pumpkins, so I prefer them for cooking. To prepare pumpkin/squash puree, cut the fruit in half and scoop out seeds. Place the fruit cut side down in a large pan with about an inch of water. Bake at 350°F until a fork easily penetrates the flesh of the pumpkin, about 1 hour for a medium squash. Scoop soft flesh out of pumpkin shell and use within 2-3 days or freeze for longer storage.

By Laurie Neverman

beta

calories

fat

157g

protein

60g

carbs

315g

more

Common Sense Homesteading http://commonsensehome.com/

Originally publish October 2012, updated 2016.

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