Hello loves! Fall is upon us! I’m seriously so stoked to start cranking out these pumpkin recipes, you guys have no idea. So I got to see one of my friends that I hadn’t seen in almost a year this weekend! We had so much fun just catching up, hiking, dancing, and eating of course. It was so much fun to cook this delicious breakfast for her on Saturday morning. These Pumpkin Spice Belgian Waffles are fluffy and have have the PERFECT amount of pumpkin, and the Pumpkin Whipped Cream just adds a nice extra touch of sweetness. Topped with a little bit of fresh maple syrup and you’ve got yourself a fabulous fall breakfast.

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Serves:4

Ingredients:

Waffles-

  • 2 large eggs
  • 1 C. canned pumpkin
  • 1 C. organic milk
  • 4 T. unsalted butter, melted (I use Kerrygold)
  • 1/4 cup Truvia brown sugar blend
  • 3 T. cornstarch
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tsp. pumpkin pie spice

Pumpkin Whipped Cream-

  • 2 cups organic whipping cream cream
  • 1 tsp vanilla
  • 1/2 tsp. pumpkin pie spice
  • 3 T. pumpkin puree
  • sprinkle of Stevia
Directions:
Pumpkin Whipped Cream-
1. Add all ingredients to a medium sized mixing bowl, or your stand mixer.
2. Whip for 2-4 minutes until it reaches your desired whipped cream consistency. Put whipped cream in fridge until waffles are cooked in an airtight container.
Waffles-
1. Spray waffle oil with nonstick spray ( I used a coconut oil spary) and heat. Separate the eggs, putting the yolks in a medium sized bowl and the whites in another bowl. Add pumpkin, milk, and melted butter to the yolks and stir until fully mixed.
2. Mix egg whites with a hand mixer on high until stiff peaks form. This will take about two minutes. Set aside.
3. In a large bowl, combine brown sugar and cornstarch and whisk to combine. Add the rest of the dry ingredients and whisk to combine. Use a wooden spoon to stir in the pumpkin/yolk mixture and stir to combine. Don’t completely stir out the lumps.
4. Add the egg whites and use a rubber spatula to fold them in. Do this carefully so you don’t take out all the air from the whipped whites. The whites give the waffles a lovely fluffy texture.
5. Pour 1/2-3/4 cup of batter into your waffle iron and cook for two and a half minutes, or until done. Top waffles with whipped cream, pure maple syrup, and sprinkle with pumpkin pie spice for the ultimate taste.

*Recipes adapted from The DIY Foodie & Simple as That Blog