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
Ingredients
- all-purpose flour , 1 3/4 cup
- milk , 1.5 cups
- sugar , 3 tablespoons (white or brown)
- baking powder , 1 tablespoon
- cream cheese , 1/2 cup
- eggs , 2 large
- oil , 1/2 cup
- pumpkin , 1/2 cup
- vanilla , 1 teaspoon
- cinnamon , 1/2 teaspoon
- nutmeg , 1/4 teaspoon
Instructions
- Heat waffle iron
- Combine flour, sugar, baking powder, cinnamon, nutmeg
- Add eggs, milk, oil, cream cheese, pumpkin
- Stir gently, just enough to combine (lumps will remain)
- Add batter and cook waffles according to manufacturer instructions
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