Pumpkin Spice Waffles with Maple Whipped Cream + My Arrival to Arizona

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!

Ahh finally!  As of last Thursday and after a long 12 hours of traveling (NY -> PA -> Phoenix -> Payson), I finally made to my new home in sunny Arizona.  Woohoo!  This was probably THE longest trip I’ve ever done and oddly enough I was WIRED by the time the flight landed.  My friend Monica (who you may hear more frequently) came to pick me up from the airport and throughout the 1 and 1/2 hour drive from Phoenix to Payson I could not shut up.  For the life of me I cannot recall what I was talking about; I think my brain was half asleep while the other half was blabbering nonsense but I do remember feeling an enormous amount of excitement when I saw cacti for the first time alongside of the road.  And the stars in the sky, OH MY GAWD!

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!

Remember going to the planetarium in grade school?  Remember seeing the stars not only above your head but also toward the horizon where it appeared as though the stars were next to you?  That’s exactly what I saw while gazing out the passenger window driving North in the mountains toward Payson.  Not sure if it may be from less air pollution or if Arizona is geographically closer to the sky (that’s a serious wild guess right there) but the stars were intensely bright and appeared much closer.  Nothing I’ve ever seen before!

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!

Now that I’ve shared my first Arizona evening experience with you, I’d like to shift gears on this recipe created before I left New York.

If there is one breakfast I’ve been dying to make at home, it was waffles.  For years I’ve always wanted a waffle maker but never got around to getting one.  Well, KitchenAid graciously provided me with theirs and I was stoked to try it!  Being that time was limited in creating new recipes before leaving NY, this waffle maker came in handy.

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!

If you enjoyed this recipe, please consider rating and commenting below. Have questions? Drop it in the comment box as this may help others. I love reading your messages and being able to help when I can. Thank You!

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Pumpkin Spice Waffles with Maple Whipped Cream URBAN BAKES 13.1

Pumpkin Spice Waffles with Maple Whipped Cream


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  • Author: URBAN BAKES
  • Total Time: 30 minutes
  • Yield: 4 waffles 1x
  • Diet: Vegetarian

Description

 

Pumpkin Spice Waffles with Maple Whipped Cream are as delicious as it sounds.  Crisp on the outside, soft and warm on the inside.  Top with toasted pecans and you’re in heaven!


Ingredients

Scale

MAPLE WHIPPED CREAM

  • 2 cups heavy cream
  • 1/2 cup pure maple syrup

PUMPKIN 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)

 


Instructions

  1. 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.   
  2. 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.”
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Waffles
  • Cuisine: American

Disclosure: This is a sponsored post brought to you by KitchenAid.  All opinions within this post are and will always be my own.  Thank you for following along with the trusted brands I use to help me bring to you more fun and delicious recipes!

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