Ingredients
- 2 1⁄4 cups gluten free all-purpose flour (or use conventional flour)
- 1 tablespoon baking powder
- 3⁄4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 3 large eggs, beaten
- 2/3 cups whole milk
- 7 tablespoons butter, melted
- 1⁄2 cup California pumpkin puree: from about 1⁄2 of a small roasted Sugar Pie pumpkin or other edible pumpkin variety, or canned
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 4 ounces cream cheese, such as Gina Marie, softened
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- To serve: honey, California pomegranate arils, and chopped toasted pistachios
Instructions
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
- In a separate bowl combine the eggs, milk, butter, pumpkin, honey, and vanilla. Whisk to combine fully.
- Pour the liquid mixture into the wet mixture and stir until just combined. Some lumps will remain, and the batter will be thick. Let the batter rest for 10 minutes.
- Meanwhile, preheat the waffle iron to medium-high heat and make the Whipped Honey Cream Cheese.
- With an electric mixture cream together the softened cream cheese, honey, and cinnamon until light and fluffy.
- At the end of the rest time, give the batter a stir. Measure a 1⁄4 cupful of batter into the well of a preheated waffle iron then close the lid. Cook for 2 minutes until golden brown and cooked through.
- Do not stack cooked waffles on top of each other. This will cause them to loose their crisp. Simply transfer the cooked waffles in a single layer on to a cooling rack placed over a baking sheet inside a 200°F oven to keep warm until ready to serve.
- To serve, spread each waffle with whipped cream cheese, sprinkle with pistachios and pomegranates, then drizzle with honey.
- Notes: These waffles freeze wonderfully! Store in freezer-safe plastic bags and heat individual waffles up in the toaster as needed.
