Monday, November 19, 2012

Brilliant Brunch: Pumpkin Pie Waffles with Cinnamon Whipped Cream

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*Don't forget about my giveaway going on now!  I also have a BRAND NEW Facebook page.  Join The Growing Foodie on Facebook and earn another entry into the contest*

I'm going to let you in on a little that will have you thinking I must not be normal.  Oh, and if you had figured that out already, well then, this will help you back up the claim.  As far back as I can remember, Thanksgiving was always my favorite holiday.  Isn't that weird?  What little kid doesn't like gifts and Santa?  We all should have known then that good food was my soul.

It's true though, Thanksgiving and then Fourth of July were always my favorite holidays.  I loved Thanksgiving not only for the food and family but because it ushered in the most magical time of the winter.  So when I started thinking about Thanksgiving (which, let's just say really snuck up on us), I started thinking about breakfast.  Sure, we'll be at Mom and Dad's for the holiday, but in the morning, it will just be John and I.  Christmas always starts with a huge breakfast, so why shouldn't Thanksgiving?

Just because we're indulging in the evening, doesn't mean we can't have our own indulgence and give thanks together - just the two of us.  This year I'm thankful that our family has so much - love, support, a roof over our heads, and food in our bellies.  The last few weeks have made me thankful for those little things.  We are surrounded by family who loves us, cares about us, and would go to the ends of the earth to take care of us, if needed.  And, of course, we feel the same about all of them.  What better way to start the day than giving thanks together as a family, before you get caught up in "the turkey's STILL frozen", "I ran out of cranberries", you know...all the normal sounds of a Thanksgiving holiday!
Pumpkin Pie Waffles with Cinnamon Whipped Cream (adapted from The Wicked Whisk)
Serves:  6 (12 waffles, 1/4 cup whipped cream)

Waffle Batter*:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
2 tablespoons pumpkin pie spice
4 tablespoons unsalted butter, melted
2 large eggs
1 cup 100% pumpkin
1 3/4 cups seltzer

Cinnamon Whipped Cream:
1 1/2 cups heavy whipping cream
4 tablespoons sugar
2 tablespoons ground cinnamon

Preheat the waffle iron and spray with cooking spray (according to manufacturer's directions).  Whisk the flour, sugar, baking powder, and pumpkin pie spice until combined in a large bowl.  In a small bowl, combine butter, eggs, and pumpkin.  Pour the pumpkin mixture into the dry ingredients and add seltzer.  Whisk until just combined.  Pour about 1/3 cup of the batter into each side of the waffle pan (we have a 2-square waffle pan, so adjust per pan and manufacturer's directions).  Cook thoroughly according to directions and remove.  Then, re-spray the pan if necessary and continue until all waffles are made.

To make the cinnamon whipped cream, beat the heavy whipping cream and sugar until soft peaks form.  Add the cinnamon and continue beating until completely combined, and peaks are slightly more distinct (when you pull up the beaters, the peaks should stay).  You can make the whipped cream ahead of time; just cover the bowl with plastic wrap and set in the fridge until you're ready to use (if you do this a day in advance, you will probably have to lightly beat the mixture again to get the desired consistency). 

Top the waffles with cinnamon whipped cream right before serving.  Serve immediately. 

*We love these seltzer waffles because they are so light!  Which is a great way to indulge without overindulging before the big meal.  However, if you want to make more traditional waffles, check out my other waffle recipe - follow the exact same instructions but add the pumpkin when you add the oil!  Easy!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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