Description
Perfectly toasted pumpkin waffles served with apple compote and topped off with maple cream cheese butter. You will be so happy that it is pumpkin season.
Ingredients
Scale
- 1 c. flour
- 1 tbsp. brown sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, lightly beaten
- 1 1/4 c. milk
- 2/3 c. pumpkin puree
- 4 1/2 tsp. butter, melted
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/3 c. pecan, chopped (optional)
- APPLE COMPOTE
- 2 large Granny Smith Apple, cubes
- 4 tbsp. butter
- 1/4 c. brown sugar
- 1/8 c. sugar
- 1/4 c. water
- 2 tsp. corn starch
- dash of cinnamon
- MAPLE CREAM CHEESE BUTTER
- 4 oz. cream cheese, softened
- 1/4 c. maple syrup
- 2 tbsp. butter
Instructions
- 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.