Pumpkin Churro Waffles, reminiscent of the popular street fair snack, are loaded with all the pumpkin and warm spiced flavors of fall with crisp, cinnamon sugared edges and an interior texture that practically melts in your mouth. Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
This post is sponsored by Milk Means More and the United Dairy Industry of Michigan. All opinions are my own.
Pumpkin and warm spices are the quintessential flavors of the fall season. Be that as it may, the much coveted Pumpkin Spiced Latte holds little appeal to me. Sorry, Starbucks. I love pumpkin and spice as much as the next person, but you lose me with the addition of coffee. Yes, I’m one of those people that doesn’t drink coffee. Now, order up a grande chai latte with a shot of pumpkin and I’ll be a friend for life.
I’m not a complete savage.
In fact, I love pumpkin so much that I bake with it all year long. I spend a few hours every fall microwaving pie pumpkins to make homemade pumpkin puree to stock the freezer for the year. For very little effort, I have enough pumpkin on hand to make pumpkin cranberry muffins, pumpkin chocolate kiss cookies, and pumpkin cinnamon rolls with cream cheese icing on a whim. Besides, I read that canned pumpkin isn’t really pumpkin at all, but more closely related to butternut squash.
What the what?! Who wants squash in their baked goods? Oh, wait. pumpkin is a squash.
I’m honestly not that fussy about the whole is-it-pumpkin-or-is-it-squash affair. Pumpkin is an orange flesh squash just like the butternut variety. Most baking applications use enough butter and sugar in the mix that it hardly matters which squash varietal is in the recipe. Butter and sugar trump all other things.
Speaking of butter and sugar, these Pumpkin Churro Waffles are coated in both! We do waffles at least twice a week for breakfast. One afternoon, I was looking to make something special that included the flavors of the season to celebrate a double victory by my U(nder)12 soccer team. Since we’d already eaten a healthy breakfast of omelette muffins on the way to the games, I figured we could afford a little indulgence in waffle form.
Pumpkin Churro Waffles are the epitome of indulgence! Pumpkin Churro Waffles with Cream Cheese Icing have a sweet, buttery flavor that practically melts in your mouth. Not only are they are loaded with all the pumpkin and warm spiced flavors of fall, they also have crisp cinnamon sugared edges, a fluffy interior texture, and a generous drizzle of Cream Cheese Icing for an indulgence worth celebrating.
Indulge in Pumpkin Churro Waffles!
Yields 8 Waffles
Pumpkin Churro Waffles with Cream Cheese Icing, reminiscent of the popular street fair snack, are loaded with all the pumpkin and warm spiced flavors of fall with crisp, cinnamon sugared edges and an interior texture that practically melts in your mouth.
25 minPrep Time
15 minCook Time
40 minTotal Time
- For the Waffles:
- 1 ¾ C. all purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- ¼ C. (4 Tbs.) unsalted butter, melted and slightly cooled
- 1 ¼ C. 2% milk, at room temperature
- 1 tsp. white vinegar
- ½ C. 100% pure pumpkin puree, homemade or store bought
- 2 Tbs. packed light brown sugar
- 2 eggs, at room temperature
- For the Topping:
- ¼ C. unsalted butter
- ½ C. granulated sugar
- ¾ tsp. ground cinnamon
- For the Icing:
- 3 Tbs. cream cheese, softened
- ¼ C. powdered sugar
- ¼ tsp. clear vanilla extract
- 2 Tbs. 2% milk, more or less, to achieve desired consistency
- Additional butter or baking spray if the waffle maker is not of the non-stick variety.
- Preheat a Belgian style waffle maker to medium-high heat. Preheat the oven to “Warm” setting (about 170 degrees F.) Place a wire rack over a half sheet pan. Set the prepared pan on the middle rack of the oven.
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a large bowl, until combined. Make a well in the center of the dry ingredients; set aside while attending to the wet ingredients.
- In a medium bowl, whisk the melted butter, milk, white vinegar, pumpkin puree, brown sugar, and eggs together until the eggs are fully incorporated and the mixture is an even color. Pour the wet ingredients into the well of the dry ingredients, scraping the interior of the bowl to ensure getting all of the wet ingredients out of the bowl. Whisk the wet mixture into the dry mixture until just blended and smooth.
- Follow the manufacturer’s instructions for cooking the waffles until crisp but not over done. (For my waffle maker, that’s 2/3 C. of batter per waffle.) As the waffles finish cooking, place them in a single layer on the prepared baking sheet in the oven to keep warm.
- While the waffles are cooking, melt the butter for the topping in a small bowl, and then combine the sugar and cinnamon in a shallow dish; setting them aside when done. In another bowl, blend the cream cheese, powdered sugar, vanilla. Slowly incorporate enough of the milk to achieve an icing that is thick yet smooth in consistency. The icing should cling to a fork for a second before slowly drizzling off the end.
- Cut the waffles into quadrants along the sectioned lines pressed into them by the waffle maker. Lightly brush both sides of the waffles with melted butter. Immediately dip the buttered waffle sections into the cinnamon sugar to coat both sides. Repeat with the remaining waffles, arranging them in a single layer on a serving platter. Either drizzle the waffles with cream cheese icing just prior to serving or simply serve the icing on the side.
I both use and recommend the Waring Pro Belgian Waffle Maker . I find that it crisps the exterior while still steaming the interior to a fluffy texture. I set the heat dial Number 6 for this recipe. Use two half sheet pans with racks, if necessary, to avoid stacking the waffles on the baking sheet in the oven. Stacking the waffles will cause them to soften and lose the crisp exterior.
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