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Toasty Pumpkin Waffles

When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. —Brenda Ryan, Marshall, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings (1 cup butter)

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten, room temperature
  • 1-1/4 cups whole milk
  • 2/3 cup canned pumpkin
  • 4-1/2 teaspoons butter, melted
  • 1/3 cup chopped pecans
  • MAPLE CRANBERRY BUTTER:
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup maple syrup
  • 1 cup butter, softened
  • Additional maple syrup, optional

Directions

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.
  • Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
  • Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.
  • Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.
Nutrition Facts
1 waffle with 2 teaspoons butter: 595 calories, 30g fat (13g saturated fat), 115mg cholesterol, 557mg sodium, 69g carbohydrate (15g sugars, 5g fiber), 14g protein.

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