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pumpkin waffles with cinnamon cream cheese drizzle

Author: Taylor Ellingson

Ingredients

for the waffles:

  • 3 egg whites + 1 egg yolk
  • 2 cups all-purpose flour
  • 3 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk I used unsweetened vanilla almond milk
  • 4 tablespoon coconut oil melted (or vegetable oil would work, too)
  • 1 cup pumpkin puree
  • 2 tablespoon apple cider vinegar

for the cream cheese glaze:

  • 8 oz GO Veggie! plain cream cheese
  • ½ cup powdered sugar
  • ½ teaspoon cinnamon
  • ~½ cup almond milk

Instructions

To make the waffles:

  • In large bowl with electric mixer, beat egg white until stiff peaks form. Set aside.
  • In large bowl, mix flour, brown sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Set aside.
  • In medium bowl, whisk together milk, coconut oil, egg yolk, and pumpkin puree.
  • Add to wet ingredients and mix until combined.
  • Fold in egg whites gently, until combined.
  • Use in waffle maker to make waffles.

To make the glaze:

  • In small bowl, beat cream cheese for 1 minute.
  • Add powdered sugar and cinnamon and beat to combine.
  • Slowly add the milk, adding until desired consistency is achieved. You may need more/less depending on how thick or thin you want it.
  • Drizzle glaze over cooked waffles.