1. Make the pumpkin purée:
Wash a Hokkaido or butternut squash, remove the seeds and cut into small cubes (Hokkaido can be used with the skin on). Cook the pumpkin pieces in a small amount of water for about 15–20 minutes until soft, or roast in the oven at 200 °C (400 °F) for about 25 minutes until tender. Drain well and blend until smooth. Let the pumpkin purée cool completely. Any extra batch can also be easily frozen for later use.
2. Mix dry ingredients:
In a large bowl, combine flour, cinnamon, baking powder, salt, and a pinch each of cloves and nutmeg.
3. Add wet ingredients:
Add pumpkin purée, maple syrup, and plant-based milk to the dry ingredients. Stir until a smooth, lump-free batter forms.
4. Fold in sparkling water:
Gently fold in the carbonated mineral water. This step makes the waffles extra light and fluffy.
5. Rest the batter:
Let the batter rest for about 10 minutes so the baking powder can activate.
6. Bake the waffles:
Preheat the waffle iron and lightly grease it. Pour in the batter in portions and bake until golden brown.
7. Serve:
Serve the pumpkin waffles with maple syrup and fresh fruit of your choice.
Nutrition Facts (per serving, approx.)
- Calories: 330 kcal
- Fat: 5 g
- Carbohydrates: 62 g
- Protein: 8 g
- Fiber: 5 g
