Whole Grain Pumpkin Waffles w. Warm Spices

I would like to share with you one of my favorite pumpkin recipes of all time.

Perfect for a cozy fall dinner, this is a comforting and satisfying pumpkin risotto.

It’s an explosion of flavor with creamy pumpkin puree, savory Parmesan cheese, and a hint of nutmeg.

And let’s not forget the crisp sage leaves on top, which add a lovely crunch.

Making risotto may seem like a daunting task to some, but trust me, it’s not as hard as it looks.

The key is to do a lot of stirring and add the liquid gradually.

It’s a dish you can easily master with a little practice, so don’t worry if you don’t get it perfect the first time.

I like to serve this risotto with a simple green salad on the side. But it’s also great with grilled chicken or shrimp.

And a glass of white wine never hurts when you’re feeling extra indulgent.

So grab your apron. Get your pumpkin puree ready and get cooking!

We are sure that this pumpkin risotto will become a new favorite in your collection of recipes. Happy cooking!

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Whole Grain Pumpkin Waffles w. Warm Spices

Course Breakfast, Dessert
Servings 8 waffles
Calories 109kcal


  • 150 g pumpkin pure
  • 3 eggs
  • 150 ml milk
  • 125 g whole grain flour
  • 75 g refined flour
  • 2 tbsp soft or melted butter or coconut oil + ekstra for frying
  • 4 tbsp sweetener sugar/honey/substitute
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves


How to make pumpkin pure

  • I normally bake or boil a hokkaido pumpkin until tender (seeds removed, peel on). I will need around 15 min when boiling and around 40 min when baking. After preparation you blend the pumpkin into a smooth pure and voila. You can store the pure in the fridge for up to a week or freeze it in smaller portion so that you always have in on stash whenever you need it.


  • In a large bowl mix pumpkin pure, eggs, milk, sugar, butter, sweetener and all the spices. Add the flour and baking powder and whisk the batter together until smooth and creamy. If it seems to thick – add a little extra splash of milk.Heat you waffle iron, add a little butter, and a dollop of batter and fry until golden. Continue with the rest of the batter. Enjoy the waffles with a dollop of yoghurt and/or a splash of maple syrup.


Calories: 109kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 88mg | Potassium: 157mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3042IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg