Pumpkin Spice Waffles
Ingredients
- 300 g (1 1/4 cups) pumpkin puree
- 60 g (1/4 cup) vegetable oil or melted butter
- 250 g (1 cup) plain yoghurt
- 150 g (2/3 cup) milk
- 2 medium UK eggs (large US eggs)
- 1/2 tsp fine table salt
- 2 tsp pumpkin spice mix (see notes)
- 200 g (1 2/3 cups) wholemeal (wholewheat) pastry flour (see notes)
- 2 tsp baking powder
Instructions
- In a large bowl, combine the pumpkin puree, vegetable oil, yoghurt, milk, eggs, salt and pumpkin spice mix. Stir until smooth. Add the flour and baking powder and fold together until just combined.
- Preheat your waffle iron. Brush with a bit of vegetable oil and scoop in some of the batter (usually 1/3 cup/80ml is right for my waffle iron). Cook according to the manufacturers instructions - for me, this batter takes 4-5 minutes to cook through. Repeat until all the waffle batter has been used up.
- Keep waffles warm on a baking tray in a low oven, until you're ready to serve them. Serve warm with salty butter and a drizzle of maple syrup
Notes
1. Recipe very slightly adapted from Rachel Khoo
2. Pumpkin Spice Mix:
- if you're in the UK it's hard to find pumpkin spice mix. You can use 'mixed spice' which is pretty similar or make your own spice blend by following this recipe: 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1 tsp freshly grated nutmeg, 1 tbsp ground ginger, 3 tbsp ground cinnamon. Store in a lidded jar, using as needed.
3. You can use plain (all purpose) flour in the batter if you don't have wholemeal.