Recipe of the Month | Pumpkin Waffles with Maple-Walnut Cream

This is truly my favorite time of year. With the leaves now in beautiful shades of orange and red and a cool breeze in the air, it’s so easy to just enjoy the changing of the season. And of course, the harvest brings an abundance of delicious fresh ingredients and spices, with apples and grapes at their peak.

Pumpkins take center stage this time of year. They command real respect in the culinary world, where cooks celebrate the pumpkin’s rare power to transform itself into a wide range of both sweet and savory dishes.  Whether pureed for our pumpkin bisque topped with crème fraîche and roasted pumpkin seeds; or baked into a divine pumpkin layer cake with delectable orange cream cheese icing, this most famous squash exhibits a versatility that earns it a place of honor.

For a real treat on a cold autumn morning, enjoy this recipe for our Pumpkin Waffles topped with Maple-Walnut Cream.

Pumpkin Waffles with Maple-Walnut Cream


4 c.                                         All-purpose flour

¼ c.                                       Packed brown sugar

2 Tbsp.                                  Baking powder

1 tsp.                                      Salt

1 tsp.                                      Ground cinnamon

1 tsp.                                      Ground ginger

½ tsp.                                   Nutmeg

4                                             Eggs lightly beaten

3 c.                                         Milk

1                                              15 oz. can pumpkin pie filling

¼ c.                                      Butter, melted

Maple-Walnut Cream

1 Tbsp.                                  Butter

1 c.                                         Walnuts, coarsely chopped

1 ½ c.                                   Maple syrup

½ c.                                      Whipping cream


Lightly grease waffle maker and preheat oven to 300 degrees.

In a large bowl, stir flour, brown sugar, baking powder, salt, cinnamon, ginger and nutmeg.

In a second bowl, combine the eggs, milk, pumpkin and butter. Mix well.  Pour into dry ingredients and mix until just moist.  Batter will be slightly lumpy.

Pour 1 c. of batter onto the waffle iron or amount as indicated in waffle maker directions.

Can be up to 1 ½ c. for larger waffle makers. Remove waffle when baking completed and place on a parchment-lined baking sheet.  Place in oven to keep warm as you make the rest of the waffles.

For the maple-walnut cream, melt butter over medium heat. Add the walnuts and cook for two minutes or until the walnuts are toasted.  Sir in the maple syrup and whipping cream, stirring for three minutes to thoroughly blend and warm.

Serve waffles warm with Maple Walnut Cream drizzled over the top.

NOTE:  Waffles can be cooled on a wire rack and then placed in freezer bags.  It is best to separate each layer between waxed or parchment paper. These will keep up to two months.  To reheat, you can place the frozen waffles in a toaster or warm in a 300-degree oven for 10-12 minutes. The maple-walnut cream can be made three days in advance and reheated before serving.