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Toasty Pumpkin Waffles

 Toasty Pumpkin Waffles
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
4 ServingsPrep/Total Time: 30 min.


  • 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
  • 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.

2 of 2

Toasty Pumpkin Waffles (continued)

Directions (continued)

  • 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.