Is it fall yet? Can I start posting pumpkin recipes yet? Pleeeaasse?
Yes, okay. Good.
The thing is, we planted our pumpkins early this year, Which means, of course, that we harvested early as well.
So… We’ve been enjoying pumpkin recipes a little early, and they are soooo good!
My favorite at the moment is pumpkin waffles with cream cheese syrup.
Delicious, fragrant, spicy, gluten-free, pumpkin waffles topped with cream cheese syrup. Mmmmm.
2 1/2 cups gluten-free flour flour mix
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
2 Tablespoons oil
Stir together dry ingredients. In a seperate bowl, combine wet ingredients and add to dry. Bake on pre-heated waffle iron and serve with cream cheese syrup.
Cream Cheese syrup
3 Tablespoons cream cheese
1 Tablespoon butter (optional)
2-3 cups powdered sugar
1/2 teaspoon vanilla
Enough milk or water to reach desire consistency
Soften cheese and butter over very low heat to soften. Add powdered sugar and vanilla, then milk or water unitl syrupy consistency is reached.
Be careful about how you heat this as it will burn.
Linked with: A Southerm Fairytale, Skip To My Lou, MIYMM, Tip Me Tuesday, Fat Tuesday, Hearth And Soul, Blessed With Grace, Tuesdays At The Table, WFMW, Crystal And Co., Real Food Wednesday, Frugally sustainable, Full Plate Thursday, GNOWFGLINS, Thrifty Thursday, Frugal Friday, Weekend Potluck, Sorta Crunchy, Favorite Things Friday, Feed Your soul, Sugar Me Up, Show And Tell, Sweet As Sugar Cookies, Food Adventure Friday Cast Party