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 but memorable breakfast treat.
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 – or 1/2 teaspoonpumpkin spice blend
1/4 cup sugar
1 teaspoon salt
Waffle wet ingredients
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.
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.