First autumn recipe on the blog! I’m getting so excited when seeing the first pumpkins around and can’t wait to cook and bake all kind of recipes! These waffles are so moist and crisp at the same time, taste like a delicious pumpkin pie in form of a waffle and are so easy to make as I grated the pumpkin (I used Hokkaido pumpkin) instead of creating a pumpkin puree [Note: in Germany it is not possible to buy canned pumpkin puree as in US or UK. Poor us!] Give it a try, you will love it! I served them with a homemade wild berry sauce, find the recipe below as well. Happy pumpkin baking!
Pumpkin Waffles (for 4 waffles)
- 175 g flour
- 1/2 tsp baking powder
- 80 – 100g finely grated raw pumpkin (I used Hokkaido pumpkin)
- 75g vegan margarine (you can also use coconut oil!)
- 50g sugar
- pinch of salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla seeds
- 100 – 125ml water (add it slowly)
Heat up the waffle iron. Mix all ingredients. The batter should not be too liquid, add the water slowly and stop when you think it has the right texture. Bake them like the settings of your iron tell you and serve them with wild berry sauce, fresh fruits, icing sugar or ice cream.
Wild berry sauce:
- 1 cup of mixed berries (I used raspberries, blackberries, blueberries and red currants)
- 1 tsp maple syrup
- 1 tsp lemon juice
- Pinch of salt
Cook all in a pan for around 5-10 minutes, add water in case it thickens too much.
Love, Sarah x
I never thought of making pumpkin waffles before – this is a great idea! xx
Yay, another pumpkin recipe to add to my fall collection!! 😀💖