Love Pumpkin? Then These Waffles Are For You!


I recently purchased a small Belgian waffle maker, even though Brad and I don’t eat a lot of waffles. But I did have a coupon, and yes, it was on sale. I figure I’ll get good use out of it when the kids come and visit next summer. In the meantime, I’ve been experimenting with different recipes, and since the pumpkin craze is so popular this time of year, I thought I’d make some pumpkin-spiced waffles. I decided to top these tasty treats with homemade whipped cream, since I had just received my new Pampered Chef Whipped Cream Maker (more about this awesome product later.)


What I like about these Belgian waffles is that the pumpkin flavor is not overwhelming and the spices are just right. This recipe is courtesy of Mindi with and is easy to make. She suggests that you top them with pecans, which I didn’t have, and maple syrup, which I did and it went great with the homemade whipped cream.

Ingredients for the Waffles (Serves 4)


  • ¾ cup brown sugar
  • 3 tablespoons cornstarch
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fresh nutmeg
  • 2 large eggs
  • 1 cup whole milk
  • 1½ cups pumpkin puree
  • 4 tablespoons melted butter


Place sugar, cornstarch, flour, baking powder, salt and spices in a large mixing bowl and mix together until well blended.


Separate the eggs, leaving the egg whites in a medium-sized bowl.


In a large bowl, mix the egg yolks, pumpkin puree, milk and butter until blended.


Add the pumpkin mixture to the dry ingredients and mix until just combined.

Whip egg whites until stiff peaks form (a couple of minutes should do the trick).


Fold them into the batter.


Pour the batter into heated and oiled waffle maker and bake following manufacturer’s instructions.


Serve with pecans, maple syrup and homemade whipped cream (recipe below).


Homemade Whipped Cream

I love Pampered Chef’s new Whipped Cream Maker to make flavored whipped cream in no time flat and without the high fructose corn syrup, hydrogenated vegetable oil, artificial flavors, and other undesirable ingredients found in many store-bought whipped creams. You also can make fresh butter and frothy, fluffy scrambled eggs with this handy new product. This is a must-have kitchen tool that will quickly pay for itself!

Ingredients (makes 2 cups)


  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar (or more to taste)
  • 1 teaspoon vanilla extract


Pour heavy whipping cream into the container of the Whipped Cream Maker to the fill line. Add the powdered sugar and vanilla.


Replace the lid to secure. Pump the handle until contents reach the desired consistency.


Don’t you just want to lick that creamy whipped topping right off the spoon? Yum-O, and a perfect topping for your pumpkin-spiced Belgian waffles!

Bon appétit!

Eat, drink and be merry!

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