Pumpkin Spice Waffles with Maple Whipped Cream

Pumpkin Spice Waffles with Maple Whipped Cream

There’s something comforting about the brisk autumn season setting in. Waking up on weekend mornings in a warm, comfy bed to the sound and smell of breakfast being made is always welcoming. It’s what I look forward to all week. And my favorite breakfast consists of waffles, especially pumpkin waffles!

Pumpkin Spice Waffles with Maple Whipped Cream

The cinnamon, cloves, allspice and nutmeg exude a sense of warmth throughout the home. In addition, the nutty scent of toasted pecans and maple syrup makes it that much better. The smell of this recipe is enough to lure you straight into the kitchen and have you salivate at the first sight of these deliciously crispy waffles.

Pumpkin Spice Waffles with Maple Whipped Cream

It used to be that I would only be able to experience this captivating aroma in restaurants or maybe even at a bed & breakfast. But now I can experience this wonderful treat on any given day with my new KitchenAid® Waffle Baker.

There are so many waffle options I can make from scratch, from classic buttermilk to chocolate chip, that now I can have waffles for breakfast, dinner or as a dessert topped with ice cream! The options are limitless. But for this particular recipe, I’m making Pumpkin Spice Waffles with Maple Whipped Cream. Let’s get started!

Place heavy cream and syrup in a large bowl attached to a KitchenAid® Stand Mixer fitted with the whisk attachment. Whip mixture until stiff peaks form. Transfer the whipped maple cream into another bowl and refrigerate until waffles are ready.

Meanwhile, using a baking spray with flour, generously coat the top and bottom of both parts of the waffle grids and turn on the KitchenAid® Waffle Baker. Allow it to heat until the meter reads “READY.”

Pumpkin Spice Waffles with Maple Whipped Cream

In a medium bowl, whisk flour, baking powder, cinnamon, allspice, baking soda, cloves, nutmeg and salt and set aside. In your KitchenAid® Stand Mixer on the lowest speed, lightly beat eggs until the mixture begins to froth. Mix in brown sugar, milk, pumpkin and butter. Using a rubber spatula, gently fold in the flour mixture. Do not over mix. Small lumps of dry pockets may remain.

 Pumpkin Spice Waffles with Maple Whipped Cream

Once the Waffle Baker is ready, pour 1 cup of batter on one side of the waffle grid. Use the back of an angled spatula or spoon to lightly push batter into any empty parts. Close the Waffle Baker and allow it to cook for 5 to 6 minutes. Rotate the Waffle Baker to repeat the process until all batter has been used.

Pumpkin Spice Waffles with Maple Whipped Cream

Use tongs or a long tined fork to gently remove waffles and transfer them onto a wire rack to cool for 1 to 2 minutes. When ready, place a waffle onto each plate with a dollop of maple whipped cream and sprinkled toasted pecans and enjoy! I’m sure this delicious fall creation will grace your breakfast table again and again!

Be sure to share your Pumpkin Spice Waffles with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Pumpkin Spice Waffles with Maple Whipped Cream

Makes 4 large waffles

INGREDIENTS

For maple whipped cream

2 cups heavy cream
1/2 cup pure maple syrup

For pumpkin spice waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
1/4 cup packed brown sugar
1 1/4 cups milk
1 cup canned pumpkin puree
4 tablespoons unsalted butter, melted and cooled
1/2 cup chopped pecans, toasted (optional)

DIRECTIONS

Place heavy cream and syrup in a large bowl attached to a KitchenAid® Stand Mixer fitted with the whisk attachment. Whip mixture until stiff peaks form. Transfer the whipped maple cream into another bowl and refrigerate until waffles are ready.   

Meanwhile, using a baking spray with flour, generously coat the top and bottom of both parts of the waffle grids and turn on the KitchenAid® Waffle Baker. Allow it to heat until the meter reads “READY.”

In a medium bowl, whisk flour, baking powder, cinnamon, allspice, baking soda, cloves, nutmeg and salt and set aside. In your KitchenAid® Stand Mixer on the lowest speed, lightly beat eggs until the mixture begins to froth. Mix in brown sugar, milk, pumpkin and butter. Using a rubber spatula, gently fold in the flour mixture. Do not over mix. Small lumps of dry pockets may remain.

Once the Waffle Baker is ready, pour 1 cup of batter on one side of the waffle grid. Use the back of an angled spatula or spoon to lightly push batter into any empty parts. Close the Waffle Baker and allow it to cook for 5 to 6 minutes. Rotate the Waffle Baker to repeat the process until all batter has been used.

Use tongs or a long tined fork to gently remove waffles and transfer them onto a wire rack to cool for 1 to 2 minutes. When ready, place a waffle onto each plate with a dollop of maple whipped cream and sprinkled toasted pecans.

Pumpkin Spice Waffles with Maple Whipped Cream Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid® Waffle Baker with CeramaShield™ non-stick coating
Sunday brunch at home has never been better, thanks to the KitchenAid® Waffle Baker. Two sets of separate plates with a CeramaShield™ non-stick coating in the rotating baking unit ensure that you can bake two consistent grand Belgian waffles at a time. The unit also features a variety of convenient features like the preheat indicator, digital countdown timer, overbake indicator and automatic shutoff. Learn More

KitchenAid® Waffle Baker with CeramaShield™ non-stick coating

Baking is just the beginning, with 10 speeds and more than 12 available attachments to help you whip up everything from pasta to ice cream, sausage to salsa and so much more. And, the special tilt-head design allows for easy access to the beater and bowl. Learn More

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