Gluten-Free Pumpkin Waffles with Honey Cream Cheese

Ingredients

• For the waffles:
• – 2 ¼ cups gluten free all-purpose flour (or use conventional flour) 1 tablespoon baking powder
• – ¾ teaspoon kosher salt
• – 1 teaspoon ground cinnamon
• – ½ teaspoon ground ginger
• – ¼ teaspoon ground nutmeg
• – ¼ teaspoon ground cloves 3 large eggs, beaten
• – 2/3 cups Real California whole milk
• – 7 tablespoons Real California butter, melted
• ½ cup California pumpkin puree: from about ½ of a small roasted Sugar Pie pumpkin or other edible pumpkin variety, or canned
• – 3 tablespoons honey
• – 1 tablespoon vanilla extract
• For the Whipped Honey Cream Cheese:
• – 4 ounces Real California cream cheese, softened
• – 1 tablespoon honey
• – 1/8 teaspoon ground cinnamon
• To serve:
• – Honey
• – California pomegranate arils
• – Chopped toasted pistachios
• Breakfast, Pumpkin, Fall Breakfast, Gluten Free