The Lovell Table

Welcome November with these Pumpkin Waffles and pair them with this delicious Chai Spice Whipped Cream!

I actually love serving waffles to company but I make my mornings less hectic by cooking them up the night before. Simply make the waffles as normal using your waffle maker, let them cool completely, cut waffle sized squares of parchment paper, and stack your waffles with parchment squares between them in gallon-sized ziplock bags. You can freeze them overnight and bake them in the oven for 10-15 minutes at 350 degrees before your guests arrive!

Ingredients

• 1 1/3 cups whole wheat flour
• 2 tablespoons coconut sugar
• 1/4 teaspoon salt
• 1 cup oat milk
• 2 eggs
• 1 teaspoon baking powder
• 1/2 can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• 1 cup heavy cream
• 1 1/2 teaspoons chai spice seasoning
• 2 tablespoons sugar free powdered sugar

Method

1. Plug in your waffle maker of choice and place the bowl of your stand mixer in the freezer
2. In a bowl whisk together flour, salt, baking powder, cinnamon, and pumpkin pie spice
3. In a separate bowl whisk the eggs and sugar together until combined
4. Whisk in the oat milk and maple syrup until combined
5. Finally whisk in the pumpkin puree
6. Add the dry ingredients to the wet and whisk until completely combined
7. Ladle the batter onto your heated waffle maker and cook until slightly browned and the batter is not wet in the middle (for my waffle maker it took 3-5 minutes per waffle but this will vary)
8. Transfer the waffles to a warm oven to keep warm while you make the whipped cream or let cool to freeze overnight
9. In a stand mixer fitted with a whisk attachment and cold bowl from the freezer add the heavy cream and powdered sugar
10. Whisk until stiff peaks form (this does not take long so watch closely)
11. Add in the chai spice and whisk one last time until distributed throughout
12. Serve the waffles with the whipped cream and more maple syrup