pumpkin-cream cheese waffles
basic waffle recipe adapted from smitten kitchen
2 1/2 cups all-purpose flour
1/3 cup light brown sugar, packed
2 1/4 ts baking powder
1 ts baking soda
1/2 ts salt
1/2 - 3/4 pumpkin spice (add as much or as little as you like)
4 large eggs, separated
2 cups buttermilk
1 cup pumpkin puree
6 TB unsalted butter, melted & cooled
5-8 ounces of cream cheese, room temp
chopped pecans, for garnish (optional)
non-stick cooking spray for waffle iron
Preheat oven to 250°F and preheat waffle iron.
Take a pastry bag or frosting piping utensil and put in about 6 ounces of cream cheese. You can also use a small ziplock bag or whatever method works best for you. We will be piping the cream cheese onto the pumpkin batter once we put it on the waffle iron. Set aside.
Sift together flour, brown sugar, baking powder and soda, salt, and pumpkin spice.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl using a whisk attachment, whisk the egg whites until you get soft peaks. Next gently fold them into the waffle batter--no overmixing. Lumps and still visible egg whites are good.
Brush or spray waffle iron lightly with cooking spray, then using a ladle pour on the batter, spreading it out a bit,. Working quickly, next take your assembled cream cheese, pipe on some cream cheese in circles, dots or whatever you wish on top of the batter (see photo above). Do this quickly, then close cover and cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Finish making the rest of the waffles, while storing them in preheated oven.
When ready to serve, sprinkle the chopped pecans over the top of waffles--adds a nice flavor and crunch.
Should make about 12-16 waffles.