We've had a theme going this week. We had Meatloaf Monday (Neal makes an awesome meatloaf, but don't ask me for the recipe - it's one of those "little of this, bit of that, Meg stay out of the way" things), followed by Taco Tuesday. We tossed around Wednesday dinner ideas, and "Waffle Wednesday" won. (Say THAT last bit ten times fast!)
Matthew requested pumpkin waffles, so I decided to up the ante and make cream cheese frosting to serve with them, instead of maple syrup. You could just top them with maple syrup, but hey...any reason for cream cheese frosting. These recipes are gluten free and vegan, but you'd never know it. All you can taste is YUM!
Pumpkin WafflesMakes 4-5 large Belgian-style waffles
2 cups sugar
1 cup canola oil
1 large (29-oz) can pumpkin puree
2 cups water
1 box gluten free Bisquick baking mix (approx 3 cups)
3 tbsp pumpkin pie spice
Preheat your waffle iron according to manufacturer's directions.
Mix the sugar, oil, pumpkin and water in a large bowl.
Add the baking mix and spices. Stir to thoroughly combine. Mixture will be thick.
Spoon into waffle iron. (Ours takes about 2 cups per waffle.)
Bake in iron for 10-12 minutes.
Serve with maple syrup, or cream cheese topping.
Vegan Cream Cheese Topping
1 tub Daiya cream cheese (plain flavor)
2 cups confectioner's sugar
1 Tbsp lemon juice
1 tsp vanilla
1/2 tsp cinnamon extract (optional)
In a mixing bowl, combine all ingredients until smooth. Spoon over hot waffles and allow to melt and ooze deliciousness everywhere.
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