Toasty Pumpkin Waffles Recipe
Toasty Pumpkin Waffles Recipe photo by Taste of Home

Toasty Pumpkin Waffles Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  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.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
  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.
  4. 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

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.

Reviews for Toasty Pumpkin Waffles

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (4)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 1, 2013

My husband and I really enjoyed these waffles. They didn't get really toasty but my husband likes them soft anyway. The cranberry maple butter was wonderful! Will be making these again. I did add a little nutmeg for some Christmas flavor but they would have been good without it to I think.

MY REVIEW
Reviewed Oct. 4, 2013

Use 3/4 cup white flour and 1/2 cup wheat flour for sturdier waffles. Add cinnamon, cloves, nutmeg and ground ginger to the dry ingredients for a little more flavor. Then, they are perfect!

MY REVIEW
Reviewed Nov. 24, 2012

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.

MY REVIEW
Reviewed Feb. 22, 2012

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".

MY REVIEW
Reviewed Jan. 28, 2012

These waffles were great, I used some fresh nutmeg and a pinch of ginger that gave them a wonderful spice.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT