Time: 2 hours.
Complexity: easily
Servings: 4

A step-by-step photo recipe for making pumpkin waffles in a waffle iron.

For the waffles, use small pumpkins. If you can't find any, you can use 1.5 cups of canned pumpkin puree.

Ingredients:

Waffles

• 1 small pumpkin (1 – 1.5 kg)
• 2 and 1/4 cups premium wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon of salt
• 2 tsp pumpkin pie spice
• 1/2 cup light brown sugar
• 2 large eggs, whites and yolks separated
• 1/4 cup plain yogurt
• 1 cup whole milk
• 4 tbsp (60 g) unsalted butter, melted

Sprinkling

• 1/4 cup sliced ​​almonds
• 1/4 cup raw pumpkin seeds
• 1.5 tbsp maple syrup
• Coarse salt
• 1/4 cup dried cherries or cranberries
• Whipped cream, for serving (optional)

Substituting ingredients
Measuring containers used

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.

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Preparation:

Step 1
• 

  Preparing the pumpkin

  
  Preheat the oven to 180°C. Using a serrated knife, trim the stem and cut the pumpkin into quarters. Remove the seeds and pulp and place in a separate container.
Step 2
• 

  Baking pumpkin

  
  Place the pumpkin slices on a baking sheet and cover tightly with foil; bake until the flesh is cooked through, about 1 hour 30 minutes. Remove the foil and cool.
Step 3
• 

  Making pumpkin puree

  
  Separate the pulp from the peel and place it in a food processor. Puree until smooth. Transfer the puree to a sieve set over a bowl to drain any excess liquid, and let it sit for 1 hour.
Step 4
• 

  Roasting pumpkin seeds

  
  Reduce the oven temperature to 150°C. Rinse the seeds under cold water and remove the pumpkin strings. Spread the seeds in a single layer on a baking sheet and bake for about 30 minutes, stirring occasionally.
  
  
Step 5
• 

  Preparing the topping

  
  Place 1/2 cup pumpkin seeds in a bowl and add sliced ​​almonds, sunflower seeds, and syrup. Spread the mixture on 2 baking sheets lined with silicone mats or parchment paper and season with salt. Bake until golden, stirring occasionally, about 20 minutes. Let cool completely, then toss with dried cherries.
Step 6
• 

  Mixing waffle batter

  
  Combine the flour, baking powder, baking soda, salt, and pumpkin in a bowl. Whisk the sugar and egg yolks in a separate bowl, then add 1.5 cups of pumpkin puree, yogurt, and milk. Stir in the melted butter. Pour the pumpkin mixture into the flour mixture and fold with a rubber spatula until smooth. Beat the egg whites with a mixer until stiff peaks form, then gently fold into the batter.
Step 7
• 

  Making waffles

  
  Preheat a waffle iron and grease it. Fill it with batter and cook until golden brown. Before serving, warm the waffles in the oven. Serve with whipped cream and a sprinkle of pumpkin seeds and cherries.

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