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!
MAPLE WHIPPED CREAM
- 2 cups heavy cream
- 1/2 cup pure maple syrup
- 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)
- 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.