Food

Make Pumpkin Waffles Yourself

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Autumn is just around the corner – with falling temperatures and cold, wet days in the luggage. How nice when you can make yourself comfortable at home with freshly baked pumpkin waffles and a hot cup of tea during this time! The pumpkin puree in the batter of this special waffle variant ensures more juiciness and a great sweetness. Make pumpkin waffles yourself: The simple and quick recipe tells you EAT SMARTER.

Pumpkin alarm in the waffle iron!

A wonderfully sweet scent spreads in the room when the homemade pumpkin waffles are done baking in the hot iron. The recipe for this autumn delicacy is very simple: under the conventional waffle batter – in our case, of course, prepared smarter – some pumpkin puree is stirred and the mass is supplemented with an orange splash of color. This ensures a lot of juiciness and fewer calories in the waffle – a great deal in our opinion!

For the pumpkin puree, the berries simply have to be cut into small pieces, baked on a baking tray lined with baking paper for around 20 minutes at 180 degrees until soft, and then pureed, and the precious mush is ready. If some puree is left over, it can be further processed into a hot soup, for example. So nothing goes unused! But between us, no batter is wasted when making pumpkin waffles yourself.

That’s why pumpkin is so healthy

Pumpkin not only provides a cheerful splash of color in autumnal dishes, but it is also incredibly healthy! Pumpkin is an important supplier of beta-carotene (the precursor of vitamin A), minerals such as potassium, magnesium, calcium, and iron, as well as filling fiber.

In addition, the pulp of the pumpkin is very low in calories and, due to its good digestibility, can be excellently prepared in the diet kitchen as a light food or for small children – and as a puree, the pumpkin is also an unbeatable ingredient in these waffles!

A little tip: It’s that easy to test the degree of ripeness of your pumpkin. Gently tap the skin of the squash with your clenched fist. If you hear a hollow sound, the pumpkin is ripe!

Make pumpkin waffles yourself

The ingredients:

  • 200 g wholemeal spelled flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 vanilla pod (Mark)
  • 3 eggs (size M)
  • 160 ml milk (alternatively plant milk)
  • 150 g pumpkin puree (e.g. Hokkaido pumpkin)
  • 2 tbsp maple syrup (more if needed for garnish)

The preparation:

  1. In a large bowl, mix together the wholemeal spelled flour, baking powder, salt, cinnamon, and the pulp of one vanilla bean.
  2. In another bowl, beat the eggs until fluffy. Then mix first the milk, then the pumpkin puree, and the maple syrup with the egg foam.
  3. Now add the egg-pumpkin mixture to the flour mixture and mix thoroughly.
  4. Preheat the waffle iron. Then, depending on the size of the appliance, pour about two tablespoons of batter into the middle of the hot waffle iron, close the lid and bake for about three to five minutes until golden brown.
  5. Serve the finished pumpkin waffles drizzled with maple syrup, if you like.
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