Pumpkin Spice Waffles with Praline Pecan Sauce is the perfect brunch food for a fall weekend. I incorporated all of the Fall flavors I love and it’s simply decadent. It reminded me of dessert and who wouldn’t want to start their day with such a yummy treat?
I’ve never been big on the whole pumpkin fad during the Fall months. I have maybe one Pumpkin Spice Latte a year from Starbucks just because my curiosity gets the better of me and I definitely don’t go out of my way to stock up on the cans of pumpkin puree. But the calling of a pumpkin recipes was too strong to resist this year and who am I to say nay to that calling. I can’t even believe Fall is upon us and I’m already gearing up to do some holiday posts. Every year that goes by seems to fly by faster than the last. Before we know it I’ll be talking about Christmas.
So whether you’re head over heels in love with pumpkin or you’re kind of on the fence about it like me, this is a recipe to try and enjoy in the celebration of Fall. You can admit it. Aren’t these just calling your name right now?
Pumpkin Spice Waffles with Praline Pecan Sauce
Ingredients
- 3 cups Waffle Mix {I used Krusteaz Waffle Mix}
- 1/3 cup Vegetable Oil
- 3/4 cup Water
- 2 whole Eggs, beaten
- 1 tablespoon Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 {15 ounce} can Pumpkin Puree
- For the Praline Pecan Sauce
- 1/2 cup Butter
- 1 cup Brown Sugar
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 cup Pecans, roughly chopped
Directions
- Step 1 Preheat your waffle iron and lightly grease with nonstick cooking spray.
- Step 2 In a large mixing bowl combine waffle mix, vegetable oil, water, beaten eggs, vanilla extract, cinnamon, allspice, nutmeg, salt and pumpkin puree. Whisk until fully incorporated and smooth. Work in batches to cook batter in the preheated waffle iron. {Depending on the size of your waffle iron adjust accordingly. I used about 1/2 cup of batter per iron square.}
- Step 3 Cook waffles for 3 – 4 minutes until golden brown. My waffle iron made 12 good sized waffles with this batter. Set waffles aside and keep warm until ready to serve.
- Step 4 In a medium size saucepan, melt the butter over medium heat. Add the brown sugar and whisk for 2 minutes until sugar is dissolved. Turn heat down and whisk in heavy whipping cream, the mixture will bubble up but keep whisking. Bring to a simmer and cook for 5 minutes. Remove from heat and whisk in vanilla, cinnamon and pecans. Serve immediately on top of waffles. Garnish with powdered sugar or whipped cream.
Savor and Enjoy!
Like you, I’m not a pumpkin fanatic, but these waffles look incredible. Loving the praline pecan sauce. I could eat that with a spoon!
I also avoided the pumpkin craze until last year, but Pinterest finally got the better of me. I tried a pumpkin and spinach lasagne for a dinner party and it was received really well. It was also the first time I’d served up someone else a vegetarian dish, so it was an October of firsts for me!
So good!