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Toasty Pumpkin Waffles

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings (1 cup butter)


  • 1-1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten, room temperature
  • 1-1/4 cups whole 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. 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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Average Rating:
  • 282778
    Oct 2, 2016

    I had to double the cooking time because the first waffle I made went in the trash due to it being raw in the middle. I added cinnamon and some pumpkin pie spice and used about 3/4 cup of pecans and the flavor was really good. I will make these again for sure because with the changes they were very good. Also, next time I will add 1/2 cup of wheat flour to give the waffles a little more texture.

  • mrenda
    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.

  • wasoongu
    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!

  • jaransom
    Apr 14, 2013

    No comment left

  • vbange
    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.

  • tcavman15
    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".

  • ejdr1
    Jan 28, 2012

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

  • keely27
    Jan 4, 2012

    No comment left

  • kristinscotth
    Nov 15, 2011

    I agreed with some of the other reviews, that the waffles themselves were rather bland. I even added 1/2 tsp of pumpkin pie spice, and I still thought it needed more spice to it. Also, don't expect these waffles to be crispy waffles, like a typical waffle. Mine were rather soft. The maple cranberry butter was very good. I really enjoyed the tartness of the cranberries with the waffle, because it gave more flavor to the waffle. I enjoyed the butter and the waffle together, but for me, I would've liked the waffle to have been crispier and that the waffle had more flavor.

  • darowan07
    Oct 10, 2011

    yes it was a little bland so I threw in some cinnamon and pumpkin pie spice and it livened right up! I went ahead and cooked them extra long after reading the reviews and mine turned our fine. I wanna try the berry butter next time to go along with them!! I also used fresh cooked pumpkin ) much healthier than canned... thank you!