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Start with a pumpkin puree. Peel the pumpkin, remove the seeds and chop into chunks. Cook them in water until they're completely soft, the exact time depends on the size of the pumpkin chunks.
Drain them and create a smooth puree, you can use a blender or rub them through a fine sieve with a spoon. Let the puree cool off a bit and meanwhile melt the butter, you can use a small saucepan or microwave to do this.
Combine pumpkin puree with caster sugar, eggs and milk until in the standmixer and mix until you've reached a smooth mixture. Gradually add flour along with cinnamon, baking powder and salt.
Add the melted butter and combine until you've reached a smooth batter again.
Heat the waffle iron and use a brush or paper kitchen towel to coat the iron with a bit of butter. Add a bit of batter in the middle of the iron using 2 spoons and close the iron.
Bake them in a few minutes, exact time depends on the iron you're using. Use a fork to transfer them to a cooling rack and repeat until all the batter has been used.
You can now serve these waffles warm, lukewarm and cold. Delicious with some whipped cream, enjoy!