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When I really want to impress folks, I serve these waffles. They're beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast. —Brenda Ryan, Marshall, Missouri
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Nutritional Facts 2 waffles with 1 tablespoon maple cranberry butter (calculated without additional syrup) equals 392 calories, 23 g fat (10 g saturated fat), 92 mg cholesterol, 284 mg sodium, 39 g carbohydrate, 4 g fiber, 9 g protein.
Originally published as Toasty Pumpkin Waffles in Taste of Home October/November 2008, p43
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Reviewed on Nov. 24, 2012 by vbange
I followed the directions to the letter and the batter was not sturdy enough for a waffle iron. They stuck no matter how much oil on the iron or time baked. The flavor of the bits I pulled off the iron was fine, but they ended up being waffles crumbs. I will not make this again.
Reviewed on Feb. 22, 2012 by tcavman15
This recipe is definitely a keeper! I didn't add spices like some other reviewers did, so I enjoyed being able to taste the pecans and cranberries and maple. I agree that the batter was too runny. I thought maybe it was because I had used canned pumpkin that was frozen and then thawed, and it was a little watery. No problem though. I whisked into the batter about a cup more of flour and they turned out just fine. I think they're soft instead of crispy because they're lower in fat than other waffle recipes - not necessarily a bad thing. I wasn't sure how many waffles equal 4 servings, but I got 7 waffles from one batch. I think the maple cranberry butter was awesome! A single batch of that would be plenty for a double batch of the waffles. My son got a kick out of the waffles being served with a round scoop of the flavored butter on the center and a drizzle of syrup , "just like they do in the restaurants".
Reviewed on Jan. 28, 2012 by ejdr1
These waffles were great, I used some fresh nutmeg and a pinch of ginger that gave them a wonderful spice.
Reviewed on Nov. 15, 2011 by kristinscotth
I agreed with some of the other reviews, that the waffles themselves were rather bland. I even added 1/2 tsp of pumpkin pie spice, and I still thought it needed more spice to it. Also, don't expect these waffles to be crispy waffles, like a typical waffle. Mine were rather soft. The maple cranberry butter was very good. I really enjoyed the tartness of the cranberries with the waffle, because it gave more flavor to the waffle. I enjoyed the butter and the waffle together, but for me, I would've liked the waffle to have been crispier and that the waffle had more flavor.
Reviewed on Oct. 10, 2011 by darowan07
yes it was a little bland so I threw in some cinnamon and pumpkin pie spice and it livened right up! I went ahead and cooked them extra long after reading the reviews and mine turned our fine. I wanna try the berry butter next time to go along with them!! I also used fresh cooked pumpkin ) much healthier than canned... thank you!
Reviewed on Dec. 09, 2010 by waffles recipe
I tried the recipe but I changed the canned pumpkin to the real ones which I boiled. Taste great and nutritious I suppose!
Reviewed on Nov. 21, 2010 by runnnergirlrohrer
The waffles stuck to my iron and went into pices. The middle did not cook well.
Reviewed on Nov. 14, 2010 by p.stillo
Excellent recipe!!! I added 1 teaspoon of pumpkin pie spice and deleted the nuts (allergies) I cooked them until the waffle iron stopped steaming and they came out perfect. I would definitely put this in our regular family recipes. It was quick and EASY!!!
Reviewed on Oct. 04, 2010 by danielleylee
My husband loves anything pumpkin and especially this time of the year! This is one of his favorite waffle recipes! I didn't have time to make the syrup but the waffles are delicious!
Reviewed on Oct. 04, 2010 by japrill
Good recipe but needs some spice! I added some pumpkin pie spice and cinnamon and the flavor was excellent. The nuts add a nice, unexpected crunch. I cooked according to my waffle maker's directions and they were perfectly done.
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