If I was forced to only choose one pumpkin recipe to keep out of all the pumpkin recipes I’ve collected over the years, it would be this one for Pumpkin Waffles. I’m not saying it would be easy to choose, but this recipe is so delicious, that it would even win over pumpkin pie. Although, to be fair, I am not much of a pumpkin pie eater. When I see the pie selections on the table after the turkey dinner, if chocolate is one of the choices, as far as I’m concerned there is no other choice. I barely even notice any of the other options. The good news is, you don’t have to choose! You can have pumpkin waffles and pumpkin pie! You might not want to have it on the same day, but it depends on how much you like the flavor of pumpkin and how tight your jeans are.
Anyway, this is a very special recipe, because it brings together all the yummy spices that remind you of fall, and makes your kitchen smell great while you are cooking them. Combine the waffles with hot coffee and bacon or sausage, and it just doesn’t get any better than that. I’ve always been a fan of sweets for breakfast so maybe this is why it is a favorite.
One of the best parts about these waffles is the nuts. It adds a slight texture to the waffles that adds to the whole experience. I usually add the nuts individually to each waffle, in case someone is allergic or just doesn’t care for nuts. When we have a big crowd for breakfast, I’ll make 1 recipe of regular waffle batter, and 1 recipe of pumpkin waffle batter so everyone is happy. For the ultimate waffle experience, drizzle melted butter over them, warm syrup goes next, then whip cream, after that a sprinkle of nuts, and finally just a pinch of nutmeg or cinnamon on top. It is definitely a decadent breakfast, perfect for company when you want to spoil your guests!
- 2 c all-purpose flour
- 1/4 c sugar
- 1 T cornstarch
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 3/4 c milk
- 1/2 c canned pumpkin
- 2 eggs
- 2 T butter, melted
- 3/4 c chopped pecans
- extra pecans for garnishing
- 2 c heavy whipping cream
- 1 T. sugar (to sweeten whipping cream)
- cinnamon or nutmeg for garnishing
- melted butter for drizzling over waffles
- real syrup
- Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in a large bowl.
- In a medium bowl, mix together milk, pumpkin, and eggs. Add egg mixture to flour mixture and stir until just combined.
- Gently fold in the 2 T. of melted butter.
- Preheat waffle iron.
- While waffle iron is preheating, pour heavy whipping cream into chilled bowl. Using electric mixer with wire whisk attachment, beat on high-speed until cream thickens into peaks. Add 1 T. of sugar, and mix on medium speed until combined.
- When waffle iron is ready, sprinkle about 1 T. chopped nuts onto iron, if desired. Then immediately pour about a 1/2 c batter over top of nuts, depending on the size of your waffle iron, and close top of iron.
- Cook until batter is no longer gooey and waffle is slightly brown, about 2 minutes or longer, depending on your waffle iron. Repeat with remaining batter and nuts.
- On top of each waffle, pour melted butter, warm syrup, a spoonful of whipped cream, a few nuts, and a pinch of cinnamon or nutmeg. Serve immediately. Makes 6 to 8 waffles.