Say hi to autumn with the best pumpkin-cinnamon-waffles!
As soon as it starts to storm outside, the waffle iron comes out of our closet! Nothing brings you better over the wet and cold weather than delicious, crispy waffles – don’t you think?
The pumpkin puree makes the waffles particularly juicy and filling – the perfect snack for starving children or a wonderful Sunday morning breakfast! I love them especially with a dollop of Greek yoghurt and homemade quince compote! The children like to drown them in maple syrup!!
Are waffles suitable for meal prep?
Clear answer: YES! Because we already have the pumpkin puree, the remaining ingredients are stirred together quickly and fresh cinnamon pumpkin waffles are baked in less then 20 minutes. If you want, you can double the recipe, bake all waffles and let them cool on a grid as well.
Let the extra waffles cool down, lay them out on a tray and deep-freeze. If they are frozen, you can easily stack them in a freezer bag to safe space in your freezer.
When the acute desire for waffle strikes and you don’t have the time to make fresh ones: get the waffle from the freezer and toast – tadarada – crunchy waffles will be on the plate within minutes!Print
Delicious crispy autumn waffles!
- 250 g of pumpkin puree
- 3 organic eggs
- 5 tablespoons maple syrup (alternatively brown raw cane sugar)
- 70 g of butter
- 250 ml buttermilk
- 200 g spelt flour
- 2 teaspoons of baking powder
- 1.5 teaspoons of ground cinnamon
- 1 pinch of salt
- Preheat waffle iron
- Melt butter in a small saucepan
- Mix the pumpkin puree, eggs, maple syrup (or sugar) and buttermilk
- Mix flour, baking powder and spices
- Add moist ingredients to the flour mixture and fold in
- Bake waffles in hot, lightly greased waffle iron at speed 3
The waffles taste delicious with icing sugar, but I love them most with a dollop of yogurt and quince compote!