Waffles actually always fit, but in the colder seasons such as fall and winter, I’d like to eat them a little more than usual. A still warm waffle together with a cup of tea is just the right thing. To make it even more autumnal, I’ve added some pureed pumpkin and a few spices to my favorite recipe. The pumpkin waffles are not only healthier than regular ones but also juicier and with a nice color. The pumpkin by itself is hardly noticeable in terms of taste.
A spice, which should not be missed in this recipe, is of course cinnamon. Spices that also go well with sweet pumpkin: cardamom, nutmeg, clove, allspice and ginger. But vanilla is also good in the mix.
Making pumpkin puree yourself
Since its hard to get already finished pumpkin puree in Germany, I always do it myself. It’s very cheap and also more environmentally friendly.
You can either cook or bake the pumpkin. I prefer the latter, because the puree gets creamier. When cooking, the pumpkin draws some water and the puree becomes waterier. In addition, it is less expensive in the oven. To do this I halve a Hokkaido pumpkin, core it and put the two halves with the cut surface down on a baking sheet covered with baking paper. After 30 minutes at 200°C circulating air, the pumpkin becomes beautifully soft and can be spooned only from the shell and after cooling down. Then the pumpkin pulp can be pureed or crushed with a fork.
If you’d like to see how I make my photos, like this delicious pumpkin waffles, check out A Look Behind My Camera for some insights.
- 1 small ripe banana
- 100 g pumpkin puree
- 2 tbsp maple syrup
- 150 ml almond milk
- 1 tbsp apple cider vinegar
- 10 g plant-based oil
- 180 g spelt flour
- 20 g cornstarch
- 2 tsp baking powder
- 1 tsp pumpkin spice
- Mash the banana and mix it with the remaining liquid ingredients.
- Stir in flour, starch and baking powder, let it rest for 10 minutes.
- Bake your dough in a waffle iron for belgian waffles until they're nice golden brown.
- The recipe also works without pumpkin as an ingredient. Just use a total of 2 bananas instead.
- If you don’t like bananas, use 100 g extra of the pumpkin puree instead of the banana and double the amount of maple syrup.
- To sweeten your waffles, you can also use other sweeteners, such as sugar, honey or xylitol.