Pumpkin waffles with a topping of nuts, seeds, and dried fruits

Votes: 1

How to Make - Pumpkin Waffles with Nut, Seed, and Dried Fruit Topping

Time: 2 hours.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 12
Calories 243, total fat 8 G., saturated fats 4 G., proteins 6 G., carbohydrates 38 G., fiber 1 G., cholesterol 45 mg, sodium 415 mg, sugar 16 G.

The combination of pumpkin puree and pumpkin pie spice makes these waffles unique, cozy, and festive. Claire Robinson recommends making homemade puree from a small Sugar Pie pumpkin. If you can't find it, simply substitute 1.5 cups canned pumpkin puree. Fry the pumpkin waffles in a waffle iron and serve with whipped cream, sprinkled with a mixture of seeds, nuts, and dried berries. A perfect breakfast for a fall Sunday morning!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Waffles

1 small Sugar Pie pumpkin (1-1.3 kg)
2 and 1/4 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
1 teaspoon of salt
2 tsp pumpkin pie spice
0.5 cup light brown sugar
2 large eggs, separate into yolks and whites
1/4 cup plain Greek yogurt
1 cup whole milk
4 tbsp unsalted butter, melted

Topping

1/4 cup almond needles
1/4 cup raw sunflower seeds
1.5 tbsp maple syrup
Coarse salt
1/4 cup dried cherries or cranberries
Whipped cream, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the pumpkin:

Preheat oven to 350°F (175°C). Remove the stem and quarter the pumpkin with a serrated knife. Transfer the seeds and pulp to a sieve.
Bake the pumpkin:

Place the pumpkin wedges on a baking sheet and cover tightly with foil; roast until the flesh is tender, about 1.5 hours. Remove the foil and let the pumpkin cool.

Prepare pumpkin puree:

Scoop the pumpkin flesh into a food processor and blend until smooth. Transfer to a sieve set over a bowl to drain excess liquid, for about 1 hour.
Roast the seeds:

Meanwhile, reduce the oven temperature to 150°C. Rinse the pumpkin seeds under cold water and discard the stringy pulp; pat dry. Spread the seeds in a single layer on a rimmed baking sheet and bake for about 30 minutes, stirring occasionally (this will help dry them out).
Prepare the topping:

Place 0.5 cups of pumpkin seeds in a bowl and add the almonds, sunflower seeds, and syrup. Place on 2 baking sheets lined with silicone mats or parchment paper, season with salt, and bake until golden brown, stirring several times, about 20 minutes. Cool completely on the baking sheet, then toss with the dried cherries.
Knead the dough:

In a bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl, combine the sugar and egg yolks, then whisk in 1.5 cups of pumpkin puree, yogurt, and milk. Stir in the melted butter. Pour the pumpkin mixture into the flour mixture and use a silicone spatula to combine (the batter will be lumpy). Beat the egg whites with a mixer until stiff peaks form, then gently fold into the batter.
Prepare the waffles:

Preheat the waffle iron and grease it with oil if it's not non-stick. Add the batter and cook until golden brown. Keep the finished waffles warm in the oven at 100°C (directly on the rack) until serving. Serve the waffles with whipped cream and topping.