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Better Cooking Tips
- Preheat your waffle maker well to get a crispy crust.
- Use a non-stick spray or brush to prevent sticking.
- Don’t overmix the batter; fold ingredients gently to keep it light.
Ingredients 0/12
Nutrition Facts
Why This Recipe Is So Delicious
Step 1
Heat up your waffle maker according to the instructions that came with it. In a small bowl, whisk together the pumpkin puree, egg, and a splash of maple extract until everything’s well combined. Then, stir in the mozzarella, almond flour, pumpkin pie spice, and baking powder until you have a smooth batter.
Step 2
Scoop about half of the batter onto the hot waffle maker, spreading it out gently with a spoon—just be careful not to overfill or it might spill over. Close the lid and cook the chaffle for around 3 to 4 minutes, or until the steam stops and it’s cooked through to your liking. Carefully take it out and repeat with the rest of the batter.
Step 3
While the chaffles cool, whip up the cream. Pour the heavy cream into a bowl and beat it on high speed until soft peaks start to form, which usually takes a minute or two. Then lower the speed, add your sweetener and a bit more maple extract, and continue whipping until the cream holds stiff peaks.
Step 4
To serve, place a chaffle on your plate, top it with a generous spoonful of whipped cream, and finish with a sprinkle of cinnamon. Enjoy!
