Ingredients
The following ingredients have 6 Servings
- 6 tablespoons unsalted butter (melted, divded)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 tablespoons brown sugar (packed)
- 1/4 cup sugar
- 2 tablespoons brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 cup whipped cream cheese
- 1/4 cup confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instruction
- Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with 2 tablespoons melted butter.
- To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
- To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth; set aside.
- In a large bowl, combine flour, baking powder, pumpkin pie spice and salt; set aside.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs, brown sugar and remaining 4 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Pour a scant 1/3 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Working quickly, coat each waffle with cinnamon sugar.
- Serve immediately, drizzled with cream cheese glaze.
