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    You are in: Home / Recipes / Toasty Pumpkin Waffles Recipe
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    Toasty Pumpkin Waffles

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    Colorado Lauralee's Note:

    Delightful Pumpkin Waffles. Recipe from Taste of Home Oct/Nov 2008. Sent in by Brenda Ryan from Marshall Missouri.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR MAPLE CRANBERRY BUTTER

    Directions:

    1. 1
      In a large bowl, combine the flour, brown sugar, baking powder and salt.
    2. 2
      Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended.
    3. 3
      Fold in pecans.
    4. 4
      Bake in a preheated waffle iron according to directions until golden brown.
    5. 5
      Meanwhile, in a small saucepan, combine cranberries and syrup.
    6. 6
      Cook over medium heat until berries pop, about 10 minutes.
    7. 7
      Transfer to a small mixing bowl, cool slightly.
    8. 8
      Beat in butter until blended.
    9. 9
      Serve waffles with cranberry butter and syrup if desired.
    10. 10
      Refrigerate or freeze leftover butter.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on November 05, 2008

      55

      The pecans in this really is great! I had to bake in the waffle iron about 4 min. longer than my regular waffles, otherwise this was a nice change. This makes about 4 large waffles. Didn't get to try the maple butter, we had just made Pumpkin butter. Thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Toasty Pumpkin Waffles

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 773.8
     
    Calories from Fat 552
    71%
    Total Fat 61.3 g
    94%
    Saturated Fat 34.6 g
    173%
    Cholesterol 196.9 mg
    65%
    Sodium 750.7 mg
    31%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 3.4 g
    13%
    Sugars 17.7 g
    70%
    Protein 9.1 g
    18%

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