I'm quite a fan of using vegetables and fruit in baking. It's like my sneaky way of making you get your 5+ a day (insert evil laugh here). Pumpkin isn't often used here in NZ for cakes and desserts. It's more of an American thing. Of course I love trying new things from around the world, and while we can't really get pumpkin flavoured treats in NZ, we can still make our own!
We're lucky to have quite good pumpkins for a reasonable price here in NZ when they are in season. They are pretty large in size which often leaves me with some extra pumpkin. What better way to use it that in these recipes! I make my own pumpkin puree by roasting the pumpkin in the oven until they are soft enough to mash. Any pumpkin will do but I prefer butternut squash because of it's natural sweetness. If you don't have the time for that, there are some specialty stores, like this one, that do sell canned pumpkin puree. Be sure to look for the pure pumpkin and not the pumpkin pie filling.
These waffles are fluffy on the inside and crisp on the outside, like a good waffle should be. They are lightly spiced and carry a very light pumpkin flavour. I use whole wheat flour in this recipe to make them a bit healthier. I'm not keen on adding sugar to my waffles simply because they are going to be drenched in maple syrup after anyway. Feel free to add sugar if you want, but that of course will increase the calories!
These waffles make a great breakfast for a special occasion or even dessert. If you have some waffles left over, you can keep them in the fridge and reheat them in the oven. Don't reheat them in the microwave though, as that will make them soft.
1 & 1/2 cups whole wheat flour (I use atta)
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp pumpkin spice blend or (1 1/2 teaspoon ground cinnamon+1/2 teaspoon ground nutmeg+1/4 teaspoon ground cloves)
1 cup pumpkin puree
1 cup milk of choice (I used Almond Milk)
1/2 cup vegetable oil or melted coconut oil
2 teaspoons vanilla
2 eggs, separated
1/4 tsp cream of tartar
Preheat your waffle iron/maker.
In a large bowl whisk together your whole wheat flour, cornstarch, baking powder, salt and spices.
Next, add your pumpkin puree, milk, oil, vanilla and your egg yolks. Mix with a spatula until combined.
In a separate bowl add your egg whites and cream of tartar. Using a whisk or a handheld mixer, beat the egg whites until they form a stiff meringue. Once it's done, add half your meringue to your pumpkin mixture. Fold it in using your spatula. Lastly fold in the remaining meringue.
Add 1/2 a cup of batter to your waffle maker to make one waffle. Keep going until all your batter is used up. Serve hot with banana and maple syrup!