Pumpkin Churro Waffles
Light, fluffy, melt-in-your mouth pumpkin waffles coated in buttery cinnamon sugar and drizzled with a cream cheese glaze! Amazing.
Ingredients
- 6 tablespoons unsalted butter, melted, divded
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 tablespoons brown sugar, packed
For the cinnamon sugar
- ¼ cup sugar
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
For the cream cheese glaze
- ¼ cup whipped cream cheese
- ¼ cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- 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.