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Ingredients
Waffles
- 1/4 c melted butter
- 1 c pumpkin
- 1 3/4 c milk
- 2 c flour (I prefer bread flour)
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 2 Tbsp brown sugar
Cream Cheese Syrup
- 4 oz cream cheese softened
- 1/4 c butter melted
- 2 c powdered sugar
- 4-6 Tbsp milk
Ingredients
Waffles
Cream Cheese Syrup
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Instructions
- Heat waffle iron. Separate eggs and put yolks in a large mixing bowl and bowl and whites in a small mixing bowl. With an electric mixer, beat egg whites until foamy and white peaks start to appear. Set aside.
- Beat eggs, add melted butter and pumpkin and mix well. Add milk slowly and beat until smooth. Add dry ingredients and mix well. Fold in foamy egg whites. Pour onto greased, hot waffle iron. Batter will be thick, so use a spatula to evenly distribute batter before closing lid of waffle iron. Cook as directed on waffle iron or until waffle is golden brown on edges.
- Pour onto greased, hot waffle iron. Batter will be thick, so use a spatula to evenly distribute batter before closing lid of waffle iron. Cook as directed on waffle iron or until waffle is golden brown on edges.
- While Waffles are baking, beat cream cheese and butter (if using a stand mixer, paddle attachment works best). Add powdered sugar and beat until smooth. Add milk one tablespoon at a time and beat until smooth. (Add more milk if you desire a thinner consistency or less if you want a thicker consistency.)
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