Toasty Pumpkin Waffles
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings (1 cup butter).
When I really want to impress folks, I serve these waffles. They're beautiful stacked
and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. —Brenda Ryan, Marshall, Missouri
Ingredients
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1-1/2 cups all-purpose flour
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1 tablespoon brown sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 large egg, lightly beaten, room temperature
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1-1/4 cups whole milk
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2/3 cup canned pumpkin
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4-1/2 teaspoons butter, melted
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1/3 cup chopped pecans
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MAPLE CRANBERRY BUTTER:
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1/2 cup fresh or frozen cranberries
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1/4 cup maple syrup
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1 cup butter, softened
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Additional maple syrup, optional
Directions
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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.
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2.
Bake in a preheated waffle maker according to manufacturer’s directions until golden brown.
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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.
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4.
Serve waffles with maple cranberry butter, and syrup if desired. Refrigerate or freeze leftover butter.
Nutrition Facts
1 waffle with 2 teaspoons butter: 595 calories, 30g fat (13g saturated fat), 115mg cholesterol, 557mg sodium, 69g carbohydrate (15g sugars, 5g fiber), 14g protein.
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