Pumpkin Apple Waffles With Caramel Pecan Sauce

Name: Pumpkin Apple Waffles With Caramel Pecan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fresh pumpkin or ½ cup canned pumpkin; 1 ½ cups milk; 3 eggs, beaten; 1 cup flour; 2 teaspoons baking powder; 2 tablespoons sugar; ½ teaspoon salt; ½ teaspoon nutmeg; ¼ teaspoon ground ginger; 2 cups chopped unpeeled apples, divided; 1 cup unsalted butter; 2 ½ cups brown sugar; ¼ teaspoon salt; ¼ cup light corn syrup; 1 cup heavy whipping cream; 1 ½ cups chopped toasted pecans

Servings: persons

½ cup fresh pumpkin or ½ cup canned pumpkin
1 ½ cups milk
3 eggs, beaten
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
2 cups chopped unpeeled apples, divided
1 cup unsalted butter
2 ½ cups brown sugar
¼ teaspoon salt
¼ cup light corn syrup
1 cup heavy whipping cream
1 ½ cups chopped toasted pecans

1
Combine pumpkin, milk and eggs.
2
Add sifted dry ingredients to pumpkin mixture, stirring just until mixture is combined.
3
Stir in 1 cup chopped apple.
4
The batter can be store in the refrigerator overnight.
5
Cook on a preheated waffle iron that has been oiled or sprayed with a food release spray.
6
(Cooked waffles can be laid directly on the rack, uncovered, and held in a 200 degree oven) To serve, dust prewarmed plates with powdered sugar.
7
Sprinkle a few pinches of ground cinnamon around the edge of the plate.
8
Center 2 waffles on the plate and top with some reserved chopped apple.
9
Drizzle with Caramel Pecan Sauce.
10
Caramel Pecan Sauce:.
11
Melt butter in a saucepan over low heat.
12
Add brown sugar and salt.
13
Cook on low until melted and smooth.
14
Stir in Syrup.
15
Cook on low 5-10 minutes.
16
Stir in cream and cook for 5 more minutes.
17
(cook very slowly or sauce will turn sugary).
18
Stir in pecans.
19
Sauce can be made ahead and refrigerated or frozen.
20
Warm before serving.
21
It can be thinned with half and half or cream for a milkier sauce.

1797

kcal

Calories

108

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup fresh pumpkin or ½ cup canned pumpkin, 1 ½ cups milk, 3 eggs, beaten, 1 cup flour, and more.

Yes, Pumpkin Apple Waffles With Caramel Pecan Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!