Description
These pumpkin waffles are so fluffy and warmly spiced! The cream cheese topping sends them over the top.
Ingredients
- FOR THE PUMPKIN WAFFLES:
- 1-½ cup All-purpose Flour
- ½ cups Dark Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoons Salt
- 1-½ cup Buttermilk
- 4 whole Eggs
- ½ cups Pumpkin Puree
- ½ teaspoons Ginger Extract Or Vanilla Extract
- FOR THE CREAM CHEESE TOPPING:
- 2 Tablespoons Milk
- 1 Tablespoon Maple Syrup
- ½ teaspoons Pumpkin Pie Spice
- 1 pound Cream Cheese, Softened To Room Temperature
- Chopped Walnuts, As Needed For Topping
Preparation
Whisk the flour, dark brown sugar, baking powder, pumpkin pie spice and salt together in a large mixing bowl to aerate them. In a separate bowl, whisk the buttermilk, eggs, pumpkin puree and extract together until smooth. Pour the wet mixture into the big bowl of dry ingredients and whisk it all together just until it’s a smooth batter. At this point it can be covered and refrigerated overnight if desired.
When you’re ready to cook the waffles, preheat your waffle iron. Be sure to read the instructions on your particular iron for best results. Spray the iron well with cooking spray and scoop enough of the batter in to the iron to just cover the bottom. Close the iron and cook the waffle for about 5 minutes. Remove it when it is done and repeat until the batter is gone. My iron yielded 4 waffles.
While the waffle cooks, quickly prepare the cream cheese topping. Combine the cream cheese, milk, maple syrup and pumpkin pie spice in a bowl. Use a hand mixer to whip it all together well. Serve each waffle immediately when it’s done cooking with a generous dollop of the cream cheese topping and a sprinkle of chopped walnuts! The waffles can even be made ahead and frozen! The cream cheese topping can also be made ahead and sealed in a container in the refrigerator.
