PUMPKIN CHEESECAKE CHURRO WAFFLE DONUTS

Preheat your waffle iron.
Start by making the pumpkin cheesecake filling. In a medium bowl, beat the cream cheese until smooth. Then, add in the rest of the ingredients for the filling and beat to combine until smooth and fluffy.
Set aside while you make the waffle donut dough.
In a large bowl, combine the self-rising flour and greek yogurt, and mix until a dough forms.
In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.
Spray the waffle iron with nonstick cooking spray. Take about ~3-4 tbsp of dough per waffle section (depending on the size of your waffle iron and enough to fill each cavity) and roll in your hands to form a ball. Then, use your palms to flatten it out and place in each section of the waffle iron.
Then, place ~1 tbsp of the pumpkin cheesecake filling in the center of each waffle on top of the dough. Finally, take another small piece of the dough, just enough to cover the filling and flatten it out. Lay on top of the filling for each waffle, and use your fingers to slightly press around the edges.
Cook the waffle donuts until golden brown.
Once done, immediately roll in the cinnamon sugar mixture to coat.
Repeat with the remaining dough and pumpkin cheesecake filling.
Serve with maple syrup if desired.
Enjoy!