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Toasty Pumpkin Waffles Recipe

Toasty Pumpkin Waffles Recipe photo by Taste of Home

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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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Toasty Pumpkin Waffles Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1-1/4 cups 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

Directions

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.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
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.
Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Yield: 4 servings (1 cup butter).

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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Reviews for Toasty Pumpkin Waffles

Toasty Pumpkin Waffles

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(11-15) of 15 reviews

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Reviewed on Sep. 30, 2010 by grumpyfrink

The outsides were golden but could not get the inside to cook completely. The batter seemed too runny

Reviewed on Jan. 07, 2010 by kayvie

I had to bake them double time but I thought the flavor was a nice change of pace.

Reviewed on Nov. 26, 2008 by lor1s

Okay, so it wasn't just me! Definitely needed a longer baking time, and I kept re-checking the recipe to see if I'd missed the spices.

Reviewed on Nov. 23, 2008 by retire04

Re: Toasty Pumpkin Waffles. They turned out very soft in the middle. I added 1/2 tsp. pumpkin pie spice to the batter and 1 tsp. of maple nut extract. Or, you could use vanilla extract. I tried some without the spice and extract and they were bland. They needed perked up.

Reviewed on Nov. 05, 2008 by foag

When I first made these, they turned out really soft. I baked them as long as the waffle iron instructed, but I found they worked better when I cooked them for 2-3 minutes longer then directed! Very good the second time.

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