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Pumpkin Cream Cheese Waffles with Cinnamon Whipped Butter, Pumpkin cream cheese muffin recipes
Brittany Stage

Pumpkin Cream Cheese Waffles with Cinnamon Whipped Butter

These waffles blend pumpkin puree and cream cheese right into the batter for a rich, tender inside and a crisp golden outside. A quick cinnamon whipped butter melts over the top and turns an ordinary morning into something worth remembering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 oz cream cheese full-fat, softened to room temperature
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1 1/4 cups whole milk
  • 2 large eggs
  • 4 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter softened to room temperature, for whipped butter
  • 1 tsp cinnamon for whipped butter
  • 2 tbsp powdered sugar for whipped butter
  • 1 pinch salt for whipped butter

Equipment

  • waffle iron
  • large mixing bowl
  • medium mixing bowl
  • hand mixer or stand mixer
  • rubber spatula
  • wire rack

Method
 

  1. Make the cinnamon whipped butter first so it is ready when the waffles come off the iron. Beat 1/2 cup softened butter with a hand mixer on medium speed for about 2 minutes until it looks fluffy and pale. Add 1 teaspoon cinnamon, 2 tablespoons powdered sugar, and a pinch of salt. Beat another minute until fully combined and smooth. Scrape into a small bowl and set aside at room temperature.
  2. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with nonstick spray or a thin brush of melted butter. Preheat your oven to 200 degrees F if you want to keep finished waffles warm while you cook the rest.
  3. Whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt in a large bowl. Make sure there are no pockets of baking powder hiding in the corners.
  4. In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth with no lumps remaining. Add the pumpkin puree and mix until fully blended. Whisk in the milk, eggs, melted butter, and vanilla extract until everything is incorporated and the mixture looks uniform in color.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until no dry flour streaks remain. The batter will look a little lumpy and that is perfectly fine. Stop mixing the moment it comes together or your waffles will turn out tough.
  6. Pour enough batter to fill your waffle iron about three-quarters full, close the lid, and cook until the steam slows down significantly and the waffles are deep golden brown, about 4 to 5 minutes depending on your iron. Do not open the lid early or the waffle may tear. It should release cleanly when done.
  7. Transfer finished waffles to a wire rack set on a baking sheet in the warm oven rather than stacking them directly, which causes sogginess. Repeat with remaining batter, greasing the iron again as needed between batches.
  8. Serve the waffles warm with a generous spoonful of cinnamon whipped butter on top. It will melt into the squares within a minute and pool in all the right places. Add a drizzle of maple syrup if you like.

Notes

For crispier waffles, let them sit on the wire rack in the warm oven for an extra 5 minutes uncovered before serving. The batter should be used the same day it is made for the best rise and texture.