A cinnamon-flavored breakfast made by mixing pumpkin puree with egg and flour and cooking it in a waffle iron. With its colorful appearance and soft texture, this recipe is a practical idea for families wanting to make use of pumpkin in season.
Whisk the pumpkin puree with egg, milk, and melted butter; add flour, cinnamon, and baking powder and mix until you get a smooth batter.
Preheat the waffle maker to the medium setting recommended by the manufacturer and lightly grease the plates.
Pour the batter into the mold, close the waffle maker lid, and cook until the top turns golden and crisp.
Allergen: contains egg, dairy products and wheat (gluten). Important: make sure the pumpkin puree isn't too watery, otherwise the batter may stick to the waffle iron. Caution: the heated plates of the waffle maker get very hot, work where children cannot reach them.
If you roast the pumpkin in the oven and puree it, you get a less watery and more aromatic dough compared to the boiled version.
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