It’s Halloween time in the retail world…
Which means its pumpkin time…
Which means its comfort food time…
Which means its Pumpkin Waffles time!
My one year anniversary with my boyfriend is next month (Yay!) and there is this dress hanging up in my closest that still has its tag that I MUST wear for our anniversary. I gained about 10 pounds and I need to lose the majority of that weight to feel comfortable in my skin, so that I may feel comfortable in that dress. It is this HOTT dress that I bought for $20 at my favorite store, H&M. It body clinging, light rusty pink, and wraps around me like a glove. I wish I could show you a picture. Ladies, surely you can understand the importance of getting into this dress. Not because of my anniversary but because I want to look good. There is a slight problem though…these waffles.
I am sure it wouldn’t be too difficult to create a healthy alternative to this recipe. In fact, I am willing to bet with time, several uses of different types of flours, and sweeteners I can figure something out. Let’s admit it, making food the way your mom or your grandma taught you or a slightly unhealthier way, is better than reconfiguring the entire recipe to make it healthier, right? Trust me when I say, you will not want to reconfigure this recipe. You have to try these Pumpkin Waffles the way they were created first and then reconstruct the recipe if you want. I am sure, you aren’t going to want to. All of the flavors that goes into this dish works really well. The waffles are light and toasty, the tart and sweetness of the apples pairs very well with the pumpkin, and that maple cream cheese butter just give it a little “butter”, if you know what I’m saying. This is one the best breakfast dishes I believe I have ever created. The only way its going to make it on your list of breakfast favorites is if you make them yourself.
- 1 c. flour
- 1 tbsp. brown sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg, lightly beaten
- 1¼ c. milk
- ⅔ c. pumpkin puree
- 4½ tsp. butter, melted
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ⅓ c. pecan, chopped (optional)
- APPLE COMPOTE
- 2 large Granny Smith Apple, cubes
- 4 tbsp. butter
- ¼ c. brown sugar
- ⅛ c. sugar
- ¼ c. water
- 2 tsp. corn starch
- dash of cinnamon
- MAPLE CREAM CHEESE BUTTER
- 4 oz. cream cheese, softened
- ¼ c. maple syrup
- 2 tbsp. butter
- In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and whisk to combine all the ingredients. Stir in the egg, milk,vanilla extract, and pumpkin puree. Fold in the pecans if you want to add them to the waffle.
- Spray your preheated waffle iron and pour enough of the batter to cover the iron and allow to bake for 10 minutes or until finished.
- Meanwhile, in large saucepan melt the butter and add both sugars. Stir until the sugars dissolve; add the apples and allow to cook for 5 to 10 minutes until the apples are cooked. In a small bowl, add the water and cornstarch and mix. Pour the cornstarch mixture in the pan with apples and allow to simmer for another 10 to 15 minutes. Once the apple mixture has thickened, pour on top of the waffles.
- Top off with a maple cream cheese butter by beating the cream cheese and butter until it becomes creamy; add the maple syrup and blend once more; serve on top of the waffles.