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
- 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
- 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).
Originally published as Toasty Pumpkin Waffles in Taste of Home October/November 2008, p43
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