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Spicy Pumpkin Waffles with Coconut Whipped Cream

Spicy Pumpkin Waffles with Coconut Whipped Cream

The one and only recipe you need for Spicy Pumpkin Waffle recipe. To make things faster, feel free to make the batter a day in advance. I topped mine off with coconut whipped cream, but regular whipped cream, creme fraiche, or even a big scoop of ice cream would work well. Either way, this is the perfect weekend breakfast recipe you can make during fall.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 waffles
Calories 499kcal


For the batter

  • 1/4 cup light brown sugar
  • 3 tablespoons cornstarch
  • 11/4 cup (6.25 ounces) all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 11/2 teaspoons ground cinnamon
  • 11/2 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg preferably freshly grated nutmeg
  • 2 large eggs yolks and whites separated
  • 1 cup whole milk
  • 1 cup pumpkin puree – I used unsweetened canned pumpkin puree
  • 4 tablespoons (2 ounces) unsalted butter, melted and lightly cooled
  • Vegetable spray for spraying the waffle maker
  • Handful of pecans – as garnish
  • 1/4 cup unsweetened shredded coconut lightly toasted
  • 1/2 cup maple syrup – to serve

For the Coconut Whipped Cream

  • 1 can 15 oz. full-fat coconut milk, chilled in the fridge overnight*
  • 1/4 teaspoon vanilla extract


  • Pre-heat your oven to 200 degrees. Line a baking sheet with parchment paper and set aside.
  • Mix together the brown sugar and cornstarch in a medium sized mixing bowl until no lumps remain. Whisk in the flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a separate mixing bowl, whisk the egg yolks, milk and pumpkin puree until combined. Pour in the melted butter and stir until they are blended.
  • Using a spatula, gently stir in the dry ingredients into the wet ingredients. Do not overmix. It is okay if there are some lumps. Set aside.
  • Using a standing (or hand-held) mixer, whip the egg whites until stiff peaks form, 1- 11/2 minutes.
  • Gently fold in the egg whites in to the waffle mixture in three badges, making sure that there is no white bits remain.
  • Heat your waffle iron. Lightly spray it with vegetable spray. Bake it according to your waffle iron’s instructions. Cook until it is cooked through.
  • Remove each cooked waffle and place on a baking sheet without stacking. Place the waffles in the oven to keep warm while you continue to cook the rest of the batter.
  • Meanwhile make the coconut whipped cream. Before you start, chill the mixing bowl and beaters in the freezer for at least 15 minutes. Remove the chilled coconut milk from the fridge without shaking. Open the coconut milk, making sure to not shake it. Using a large spoon, scoop coconut cream solids (the creamy white part) into the cold mixing bowl (you can use the leftover liquid for smoothies)*. Beat coconut cream using an electric mixer with chilled beaters on medium speed for 1-2 minutes, turn the speed to high and continue mixing for 1 more minute until stiff peaks form. Stir in the vanilla extract and beat 1 more minute.
  • To serve, place two waffles on a plate. Top them off with a spoonful of whipped coconut cream, chopped pecans, and toasted coconut. Drizzle the waffles with maple syrup and serve.


* I poured half a cup of batter for each waffle and ended up with 6 waffles.


Calories: 499kcal | Carbohydrates: 85g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 633mg | Potassium: 345mg | Fiber: 5g | Sugar: 29g | Vitamin A: 6733IU | Vitamin C: 2mg | Calcium: 348mg | Iron: 5mg