Pumpkin Spice Waffles with Cream Cheese Frosting & Pecans
For the Waffles:
1 1/2 Cups pumpkin purée
2 1/4 Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 1/2 tsp Saigon Cinnamon
1 1/2 tsp Freshly Ground Nutmeg
1/2 Cup tightly packed light brown sugar
2 large eggs, separated
1/4 cup Greek yogurt
1 cup whole milk
4 Tbsp. unsalted buter, melted
For the Frosting:
1 package cream cheese, softened
1 stick unsalted butter, softened
1 small box confectioner’s sugar
Whisk flour, baking powder, baking soda, salt cinnamon & nutmeg in a bowl.
Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups pumpkin purée, the yogurt and milk.
Whisk in the melted butter.
Pour pumpkin mixture into flour mixture and stir with a rubber spatula until just combined. (It will be lumpy).
Beat the egg whites with a mixer until stiff, then gently fold into the batter.
Preheat a waffle iron (and grease it if it’s not nonstick). Spoon in batter and cook until golden brown. Keep warm in a 250˚F oven until ready to serve.
With a hand mixer, beat 1 stick softened butter and cream cheese until smooth. Slowly add confectioner’s sugar and cream until well combined. Microwave for 10-20 seconds to make it easier to drizzle over waffles.
Serve hot with chopped pecans and cream cheese frosting.
Adapted from Food Network Magazine, October 2010
Recipe shared from: www.crumberrybakeshop.com