Toasty Pumpkin Waffles Recipe

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Toasty Pumpkin Waffles Recipe
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  1. 1 cup all-purpose flour
  2. 1 tablespoon brown sugar
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 Eggland's Best Egg, lightly beaten
  6. 1-1/4 cups milk
  7. 2/3 cup canned pumpkin
  8. 4-1/2 teaspoons butter, melted
  9. 1/3 cup chopped pecans
  1. 1/2 cup fresh or frozen cranberries
  2. 1/4 cup maple syrup
  3. 1 cup butter, softened
  4. Additional maple syrup, optional
  1. 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. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
  3. 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. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Yield: 4 servings (1 cup butter).
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