These seasonal spiced waffles are made with a layer of sweetened cream cheese in the middle. I love waffles with their crispy exterior and fluffy light interior. These are full of pumpkin spice flavor perfect for a fall breakfast or brunch. Serve the waffles topped with your favorite fall ingredients, such as homemade whipped cream (try adding a bit of pumpkin pie seasoning) or chopped nuts in addition to maple syrup and butter.
In the bowl of a stand mixer, beat the cream cheese and confectioners sugar together until creamy, about 2 minutes.
In a medium mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a large mixing bowl whisk together the pumpkin purée, milk, melted butter and eggs until thoroughly combined.
Slowly stir the dry ingredients into the wet ingredients, until just combined.
Brush waffle iron with butter. Spoon a thin layer of the batter onto the waffle maker, spreading it until the surface is completely covered. Drop 2 tablespoons (28g) of the cream cheese mixture over the batter. Spoon another layer of pumpkin batter over the top so the cream cheese mix is sandwiched.
Close the waffle iron and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
Serve with additional butter, cinnamon and maple syrup.
You can substitute roasted pumpkin for the store-bought can of pumpkin purée. “Sugar”, “sugar pie” or “pie pumpkins” are the best types of pumpkins to use for baking because they have a smooth, firm and sweet flesh. Simply roast the halved pumpkins on a baking sheet at 400ºF (200ºC) until tender, about 30 minutes. Scoop the flesh out and purée. Let cool before using the purée for baking.
Heat oven to 200ºF (130ºC). Arrange cooked waffles on a wire rack set inside a baking sheet. Continue warming in the oven until ready to serve.
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