Are you getting your pumpkin on yet? I love pumpkin...you name it - pumpkin pie, pumpkin smoothies, pumpkin ice cream, and even pumpkin soup. Eating pumpkins and picking apples are hands-down two of my favorite fall traditions. These fall favorites become that much more special because we only do them once a year. This year, I tried something a bit different (for me anyway): pumpkin waffles. I took a basic waffle recipe and adapted it by increasing the sugar and adding pumpkin, cinnamon, nutmeg, and one of my favorite ingredients - Philly cream cheese. When I make these waffles again, I will substitute the white sugar with brown sugar as well (I used white sugar for this recipe). I topped these with sugared pecans and whipped cream. My daughter even ate one with vanilla ice cream. We really enjoyed these! They went quickly....
Pumpkin Cheesecake Waffles
- 1 ¾ cup all-purpose flour
- 1.5 cup milk
- 3 tablespoons sugar white or brown
- 1 tablespoon baking powder
- ½ cup cream cheese
- 2 large eggs
- ½ cup oil
- ½ cup pumpkin
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat waffle iron according to manufacturer instructions (usually about 5 minutes)
- Combine flour, sugar, baking powder, cinnamon, nutmeg in a large bowl.
- Make a well in the center of the dry ingredients and then add the wet ingredients (eggs, milk, oil, cream cheese, pumpkin).
- Stir gently, just enough to combine (lumps will remain)
- Add about 1 cup of batter to iron and cook waffles according to manufacturer instructions (usually about 4 to 5 minutes each waffle).
Taste just like pumpkin pie my family loved it. Will definitely be adding this my book of recipes.