Stuffed Pumpkin Waffles Recipe: A Beautiful Breakfast
Because I have two kids under ten, it’s not often that I get to slow down and make a beautiful breakfast. Instead, it’s usually something tasty that I can make super quick. Recently I took the time to stop and make myself a beautiful breakfast that also just happens to be amazingly delicious. Give yourself some extra time one morning and make these Stuffed Pumpkin Waffles. I can guarantee that they’ll be a new breakfast or brunch favorite!
Bringing Pumpkin to Breakfast
Finding pumpkin in breakfast dishes isn’t uncommon. Pumpkin is pretty much the official unofficial Fall flavor, and so you typically find it in everything from pancakes to muffins to cinnamon rolls (and everything else in between). I took the typical pumpkin waffle and elevated it a bit, while adding a savory note as well.
So, if you’re ready to jump on board and make these waffles here are the staples of what you’ll need: cake flour, pumpkin puree, whipped cream (I recommend pumpkin spice whipped cream, which I found at Aldi), cream cheese and bacon crumbles. All of the other ingredients are basic pantry items, which you’ll find listed in the recipe below. You’ll also need a hand mixer and a waffle iron. Once you have everything you need, it’s time to get started.
Making the Best Fall Breakfast Ever
If you’ve got your ingredients, then it’s time to make the best Fall breakfast (or brunch) ever! It’s a pretty simple recipe. First, you’ll want to combine your dry ingredients. Once you’ve done that, combine your wet ingredients. Then bring the two together! Your batter should be the perfect halfway point between too thick and too runny. Use that batter to make your waffles. I use cake flour in this recipe to give my waffles a fluffy, soft texture, which pairs perfectly with the other delicate components of the dish.
While your waffles are cooking, use your time to whip together your cream cheese glaze. At this point your cream cheese should be at room temperature, making it even easier to combine it with the other ingredients. First, mix the milk and cream cheese together. Then slowly add your confectioner’s sugar. Be careful not to add the sugar too fast, or you may end up with a confectioner’s sugar cloud! It gets me almost every single time…
With the waffles done and the glaze made, it’s time to assemble this beautiful dish! Lay your first waffle flat on the plate. Then top it with the pumpkin whipped cream and some bacon crumbles. Then lay another waffle on top. Drizzle the stack with your cream cheese glaze, add some more whipped cream if you want, and finish it off with some more bacon crumbles! Serve this amazing plate with a cup of hot coffee and a side of bacon. Enjoy!
Stuffed Pumpkin Waffles with Cream Cheese Glaze and Bacon Crumbles
Equipment
- Waffle Iron
- hand mixer
Ingredients
For the Waffles
- 1 1/2 cups Cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 eggs, large
- 3 tbsp margarine (or butter) melted
- 1/4 cup brown sugar
- 1 cup milk
- 1 cup bacon crumbles You can use store bought to save on time.
For the Glaze
- 1 tbsp milk plus more if needed
- 2 oz cream cheese at room temperature
- 1 1/2 cup confectioner's sugar
Instructions
- Take out your waffle iron, plug it in and allow it to heat up.
- In a larger bowl, using a whisk, mix together the cake flour, baking powder, baking soda, pumpkin pie spice and salt.
- After you've mixed together the dry ingredients, mix together the pumpkin puree, eggs, margarine, brown sugar and milk. You can use a whisk, but I preferred the hand mixer to get out as many clumps as possible.
- Little by little, combine the wet ingredients with the dry ingredients until they are completely combined.
- Pour the batter into the waffle iron and cook until done. My waffle iron makes 4 waffles at a time, so I used approximately 1 1/14 cups of batter per batch of waffles.
- While your waffles are cooking, make your glaze. First, pour 1 tbsp of milk into a medium mixing bowl. Add the 2 ounces of room temperature cream cheese. Mix them together until combined.
- Little by little, add the confectioner's sugar to the milk and cream cheese mixture. Use a hand mixer to help avoid clumps. If needed, add more milk to thin out the glaze.
- Once the waffles are done, remove them and set aside.
- Place one waffle on a plate. Top it with pumpkin spice whipped cream, and sprinkle with bacon crumbles. Place another waffle on top. Drizzle with your cream cheese glaze. Top the waffle with more whipped cream and bacon crumbles if you'd like. Repeat this for each of the 4 servings.
- Serve the stuffed waffles with a hot coffee or side of bacon and enjoy! If you want a little more sweetness, feel free to drizzle with maple syrup as well.
Notes
- I used cake flour for this recipe because it gives the waffles an extra fluffy and soft texture. If you don’t have cake flour, you can definitely use all-purpose flour instead!
- Butter can be used in place of margarine. I only use margarine to cut back on some of the fat calories.
- If whipped cream isn’t your thing, that’s okay! Drizzle with regular or maple syrup instead. Or even eat them plain! I promise that they’re soft and tasty enough to eat them as they are.
- I was a bit short on time, so I used bacon crumbles. Freshly cooked bacon diced into small pieces can definitely be used instead. I just recommend blotting any grease off first.
- These can be stored in the freezer and reheated in the microwave. I recommend reheating one side for about 1 minute, and then flipping the waffle over and reheating for another minute.
I hope you love these waffles as much as I do! Leave any comments below, and let me know if you made any changes. Don’t forget…find me on Facebook, Instagram and TikTok if you haven’t already. Happy Friday everyone!
-Meg
