Pumpkin Waffles with Whole Milk

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This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.

The Holidays are here!  Soon we will all be busy planning our perfect Thanksgiving dinner and a choreographing a magical Christmas.  Until then, we will relish the down-time we have to enjoy smaller dinner parties and more intimate gatherings before the full onslaught of the “Holidaze.” 

The California Milk Processing Board is here to help.  Simply visit the Toma Leche Facebook page to download a coupon for your next milk purchase.  The recipe that follows uses whole milk.  Check out the website for some more amazing recipes.  And you can bet that before New Year’s Day we will have gone through many more gallons of milk.

When compared to pancakes, waffles’ uniformity and size impart a certain elegance to any crispy breakfast/brunch spread.   We are taking full advantage of our new waffle iron.  With that, we have the perfect Halloween Pumpkin Waffle recipe for a cozy ghoulish brunch.  And don’t forget to serve with a tall glass of cold milk.

Pumpkin Waffle1

Pumpkin Waffles with Cinnamon Whipped Cream
Yields: 4 waffles

Prep Time: 10
Cook time: 5 minutes each waffle

1 ¼ cup unbleached all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 teaspoons pumpkin spice
2 large eggs, room temperature
½ cup white granulated sugar
¼ cup brown sugar, packed
¾ cup whole milk
¾ teaspoon vanilla extract
½ cup pumpkin puree
3 tablespoons unsalted butter, melted

For Cinnamon Whipped Cream
1 cup heavy whipping cream, cold
¾ cup powdered sugar, sifted
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

Optional: green food coloring

1. Begin heating your waffle iron.

2. Sift together the flour, baking powder, baking soda, salt, and pumpkin spice in a large mixing bowl.

3. Using a hand mixer and a separate mixing bowl, beat the eggs and the sugar until slightly fluffy.  Slowly pour in the milk, vanilla extract, and pumpkin puree until fully incorporated.

4. Fold in the cooled, melted butter.

5. Pour, or ladle, the waffle batter into your waffle iron and allow to cook.

6. Serve with some butter, warm maple syrup and some cinnamon whipped cream.

For the Cinnamon Whipped Cream:

7.Using a hand mixer, and clean beaters, beat the cold cream, sugar, cinnamon and vanilla extract until stiff peaks form.  Optional: add a few drops of green food coloring for the “stem.”

Note: If you are feeding a larger group of people, you can keep your waffles warm by covering them with foil and placing them in a warm oven.

Click here to download a coupon for MILK!


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