Cinnamon and Pumpkin Waffles

When it gets cold and windy outside, treat yourself with some good homebaked waffles!



250 g of pumpkin purée
3 organic eggs
5 tablespoons of maple syrup (alternatively brown raw cane sugar)
70 g of butter
250 ml of buttermilk
200 g of spelt flour
2 teaspoons of baking powder
1.5 teaspoons of ground cinnamon
a pinch of salt


Preheat the waffle iron, and meanwhile melt the butter in a small saucepan.

Mix the pumpkin purée, eggs, maple syrup and buttermilk on one side. On another bowl, mix the flour, baking powder and spices. Then add the first moist mixture to the second one, and blend properly.

Bake the waffles in a hot, lightly greased waffle iron (recommended to use speed 3 if possible).

* Tips: 

The waffles taste delicious with icing sugar, but I love them most with a dollop of yogurt and quince compote!

click for recipe
Photographer, Stylist
Baking, Cooking
Tina Engel is a freelance Food Stylist and Photographer based in Munich, Germany.
"It is my passion for creating, cooking, styling and photography, that drives me to experiment with new techniques, develop tasty recipes and discover value and joy in the seemingly small deeds of life."
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