The sweet mini pumpkin waffles are delightful treats perfect for breakfast or a snack. How to serve them? With a drizzle of honey or maple syrup, with apricot jam or hazelnut spread. Plain like this or filled in the middle to bite into two at once. Cappuccino or pumpkin spice latte (and what if it was a pumpkin spice cappuccino?) and you’re set! Don’t have the mini baking pan? Make them standard size, but I suggest getting it, you can make lots of sweet and savory things to serve as appetizers. While you organize, I’ll leave you the recipe for these sweet mini pumpkin waffles and your breakfasts will take a turn. Don’t say I didn’t warn you!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 18 pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 1.4 oz sugar
- 1.25 cups flour
- 3.5 oz pumpkin puree
- 0.42 cups milk
- 1 tbsp rice oil (or another seed oil of your choice)
- 1 pinch cinnamon
- 1 tsp baking powder
Tools
- 1 Mold for mini waffles
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Hand whisk
Steps
For this recipe, I used pumpkin that I had previously cooked. If you don’t have it ready, you can proceed in different ways. Peel the pumpkin and cut it into pieces, then cook it in the microwave at 750 W for eight to ten minutes in the appropriate steam cooking container (you can find mine HERE). Or you can cook it in a pan with a little water until it is soft. Mash it with a fork and let it cool. Or you can bake it whole in the oven and then extract the pulp.
In the bowl of the mixer (but you can also knead with a bowl and whisk) work the egg with the sugar, add the oil, milk, cinnamon, pumpkin puree, and finally the flour with the baking powder. Work the mixture to blend it well, then spread the mixture in the greased and floured mini waffle pan, or if you prefer, you can simply use a release spray for baking pans. Bake mini waffles in a preheated oven at 356°F for 12 minutes. As with cakes, I recommend the toothpick test because baking times can vary depending on the oven.
