Cheese Pumpkin Waffles — Weekend Recipes


The Recipe

Cheese Pumpkin Waffle Recipe
Fluffy, cream cheesed Belgium waffles with a touch of pumpkin pie spice is a favorite cool weather brunch around here. No pumpkin pie spices on hand? Feel free to use canned pumpkin pie filling. No pumpkin? These are great with cooked and pureed carrots or sweet potatoes instead. Finally, no buttermilk on hand? Add 1 teaspoon of lemon juice to whole milk and let it stand at room temperature for 5 minutes before adding to your waffle batter.
Ingredients
- 1/4 cup canned pumpkin puree
- 2 ounces cream cheese softened
- 1 Tablespoon brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger powder
- 1/4 teaspoon alspice (or alternately, pumpkin pie spice blend)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups all purpose flour
- 2 eggs
- 1 and 1/2 cups buttermilk
- melted butter melted butter
Instructions
1) In a large mixing bowl and using a fork, mash together the cream cheese and pumpkin until well incorporated with one another. Slowly add buttermilk and well beaten eggs and whisk together.
2) In another bowl combine dry ingredients, sifting flower if possible and pour into wet ingredients being sure to beat smooth. Add the melted butter last and blend well. Let sit a few minutes before pouring onto hot waffle iron.The waffle iron being used will determine how many this recipe will make but we were able to create 8 Belgium waffles.
Details
Prep time: Cook time: Total time: Yield: 8
Image: Magda & mam for Gave That
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