PUMPKIN WAFFLES

Pumpkin spice is one of the things comforting me through that time of the year, when summer says goodbye and fall has undoubtably arrived. I love cinnamon, ginger, vanilla and everything along those lines, and I’m also somebody who makes chai from scratch. So these pumpkin spice waffles are kinda comfort food when fall gives us rain and chill. They have a beautiful golden yellow color … corresponding the fall leaves in the sunlight and the flavors are heavenly.

Pumpkin Waffles

makes about 10 square waffles

350 g all-purpose flour
1/2 tsp salt
6 Tbsp brown sugar
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
1/2 package (9g) baking powder
150 g pumpkin purrée
1 Tbsp neutral veget. oil
150 ml soymilk (or other plantmilk)
about 100ml sparkling water
oil for greasing

Make the pumpkin purrée in advance by roasting a half hokkaido cut in pieces (without seeds) in the oven until soft, let it cool down and purée it in a kitchen machine. You can also use store bought Pumpkin Purrée from a can.
In a bowl mix all dry ingredients.
In a seperate bowl mix the pumpkin puree with the oil and add it to the flour-mix. Stir and slowly add the soy milk.
Now add gradually just as much sparkling water as needed to achieve a very thick dough with smooth texture. Careful, don’t mix too long and don’t let the dough become too runny.
The batter should sit for a few (10-15) minutes. Bake your waffels until they are golden brown and are starting to get firm and slightly crispy on the outside.

I topped the waffles with date sirup, banana and blueberries and pecan nuts. But they match also with vanilla nicecream, maple sirup or plant yoghurt and fruits. Enjoy!