Pumpkin Waffles with Maple Cinnamon Whipped Cream
In honor of “pumpkin spice everything” season, I wanted to share this recipe for pumpkin waffles with maple cinnamon whipped cream.
Pumpkin spice waffles are perfect for a fall breakfast. If you don’t have a waffle iron, you can use the recipe to make pumpkin pancakes.
We love real maple syrup on our waffles, 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 brandied cinnamon apple preserves would also be lovely. Use peanut butter or nut butter topping for extra protein.
Tips for Pumpkin Waffle Success
I highly recommend oiling your waffle iron (even a non-stick one) with butter or coconut oil to help prevent sticking. The extra sugar and moisture from the pumpkin 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. If you like homemade waffles, a flip waffle maker is worth the investment.
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.
If you want a crispier waffle, reheat them in a toaster oven at 250F for five minutes.
The boys each polished off a waffle without batting an eyelash and said, “Thanks, Mom!”
Pumpkin Waffles Recipe
This pumpkin waffle recipe is adapted from the Wisconsin Pure Maple Syrup Cookbook by the Wisconsin Maple Syrup Producers Association.
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 teaspoon pumpkin pie spice blend
- 1/4 cup sugar
- 1 teaspoon salt
Wet Ingredients:
- 3 eggs
- 1 cup milk
- 4 tablespoons melted butter
- 1 cup cooked squash or pumpkin 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.
Which Pumpkin to Use
You can use commercial canned pumpkin puree or home cooked pumpkin.
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Many squash varieties produce darker, drier, sweeter flesh than pumpkins, so I prefer them for cooking. (To me, you get more “pumpkin flavor” with squash than with pumpkins.)
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. Use a blender or food processor to make a smooth puree.
For more detailed pumpkin puree instructions see, “How to Cook a Pumpkin or Winter Squash – 3 Easy Methods“.
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.
This is how my youngest son likes to eat his waffles. First, apply a dab of butter in each waffle divot. Then apply a drizzle of real maple syrup over the entire waffle.
(See “How to Make Maple Syrup” if you’re interested in making this natural sweetener.)
Pair up with a large glass of milk, almond milk or apple cider and enjoy. It’s a great way to get a little extra nutrition and flavor into a family favorite.
You may also enjoy:
- Pumpkin Oatmeal Cookies
- Pumpkin Fruit Leather
- How to Make Pumpkin Wine
- Pumpkin Spice Scones
- Mom’s Best Pumpkin Bars
Print Friendly Recipe
PrintPumpkin Spice Waffles with Maple Cinnamon Whipped Cream
Pumpkin spice waffles pair up a favorite fall flavors and rich whipped cream for an easy but memorable breakfast treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 5 waffles 1x
- Category: Breakfast
Ingredients
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 teaspoon pumpkin spice blend
- 1/4 cup sugar
- 1 teaspoon salt
Waffle wet ingredients
- 3 eggs
- 1 cup milk
- 4 tablespoons butter, melted
- 1 cup cooked squash or pumpkin 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
Instructions
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. Puree and use within 2-3 days, or freeze for longer storage.
PS – The Crazy Pumpkin and Squash Harvest
PS – This is the pumpkin and squash harvest that originally inspired this post.
Varieties include butternut, buttercup, Speckled Hound, Galeux D Eysines, Long Island Cheese, Marina di Chioggia, Lady Godiva, and spaghetti squash.
The great thing about pumpkins and squash is that with proper curing, many varieties will keep for months. This makes our stairs from the basement to the garage a perfect spot to stash a generous harvest.
See “When to Harvest Pumpkins (and the Best Ways to Store Them)” for more information.
Originally published October 2012 as “squaffles”, last updated in 2020.