Toasty Pumpkin Waffles

Submitted by Colorado Lauralee

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

 

• Ready In: 19mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml all-purpose flour
• 14.79 ml brown sugar
• 4.92 ml baking powder
• 1.23 ml salt
• 1 egg, beaten
• 295.73 ml milk
• 157.80 ml canned pumpkin
• 22.18 ml butter, melted
• 78.78 ml chopped pecans

• FOR MAPLE CRANBERRY BUTTER

• 118.29 ml cranberries (fresh or frozen)
• 59.14 ml maple syrup
• 236.59 ml butter

directions

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

Reviews

[MommaEllen]

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 recipe#20762. Thanks for sharing this recipe!