Name: Toasty Pumpkin Waffles
Prep time: 20 min
Cook time: 20 min
Yield: 3
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Toasty Pumpkin Waffles

1. 1-1/2 cups all-purpose flour -

2. 1 tablespoon brown sugar -

3. 1 teaspoon baking powder -

4. 1/4 teaspoon salt -

5. 1 large egg, lightly beaten, room temperature -

6. 1-1/4 cups whole milk -

7. 2/3 cup canned pumpkin -

8. 4-1/2 teaspoons butter, melted -

9. 1/3 cup chopped pecans -

10. MAPLE CRANBERRY BUTTER: -

11. 1/2 cup fresh or frozen cranberries -

12. 1/4 cup maple syrup -

13. 1 cup butter, softened -

14. Additional maple syrup, optional -

How to cook deliciously - Toasty Pumpkin Waffles

1. Stage

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.

2. Stage

Bake in a preheated waffle maker according to manufacturer’s directions until golden brown.

3. Stage

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.

4. Stage

Serve waffles with maple cranberry butter, and syrup if desired. Refrigerate or freeze leftover butter.