Pumpkin Waffles With Maple-Pecan Cream

Better Homes and Gardens

• Ready In: 1 hr
• Serves: 14

Ingredients

• 4  cups all-purpose flour
• 1⁄4 cup  packed brown sugar
• 2  tablespoons baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 4  eggs, lightly beaten
• 3  cups milk
• 1 (15 ounce) can pumpkin
• 1⁄4 cup butter, melted

Directions

1. In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
2. Make a well in the center of flour mixture.
3. In another bowl combine eggs, milk, pumpkin, and melted butter.
4. Add pumpkin mixture all at once to flour mixture.
5. Stir just until moistened (batter should be slightly lumpy).
6. Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
7. Close lid quickly; do not open until done.
8. Bake according to the manufacturer's directions.
9. When done, use a fork to lift waffle off grid.
10. Repeat with the remaining batter.
11. Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
12. Add 3/4 cup coarsely chopped pecans.
13. Cook and stir for 1-2 minutes or until pecans are toasted.
14. Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.