Pumpkin waffles are a delicious autumn weekend breakfast treat! This pumpkin waffles recipe has a super fluffy but crispy texture and is topped with a delectable cream cheese drizzle!
As if the world needs another pumpkin waffles recipe, here I am shoving more pumpkin in your face. BUT! You all clearly and loudly voice your love for pumpkin goods in every shape and form so you did sort of ask for it.
While my Overnight Pumpkin Oats are a more every-day breakfast, these Pumpkin Waffles with Cinnamon Cream Cheese Glaze lean slightly more towards the more indulgent weekend breakfast. One, because they take a little more time to make than overnight oats, and also because – pumpkin waffles and cream cheese glaze don’t exactly boast the nutritional stats like overnight oats.
HOW-EV-ERRRRRR, these pumpkin waffles aren’t completely terrible for you. For one, I used white whole wheat flour. I love using white whole wheat flour because it has the benefits of wheat flour, but still yields a lighter end product than using whole wheat flour.
Second, this pumpkin waffles recipe is dairy free. I replaced the buttermilk/whole milk in typical waffle recipes with almond milk, and instead of melted butter I used coconut oil. The cream cheese glaze is made with GO Veggie! plain cream cheese which has four times more calcium than regular cream cheese, along with fewer calories and fat, and absolutely no cholesterol. So our bellies think we’re indulging, but really we know these waffles are healthier than your average waffle.
One last thing – I loathe floppy homemade waffles that are so unlike the the light and crispy restaurant waffles, they’re not even worth the time. The addition of the whipped egg whites in this pumpkin waffles recipe takes care of that problem. I did, however, notice that if I cooked my pumpkin waffles on the “light” setting, they did not get nearly as crispy as when I had it on the “dark” setting, so keep that in mind when cooking your pumpkin waffles.