Toasty Pumpkin Waffles

Name: Toasty Pumpkin Waffles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings (1 cup butter).
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

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

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

Directions

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

2 each: 392 calories, 23g fat (10g saturated fat), 92mg cholesterol, 284mg sodium, 39g carbohydrate (12g sugars, 4g fiber), 9g protein.

Originally published as Pumpkin-Pecan Waffles with Maple-Cranberry Butter in Taste of Home October/November 2008

Reviews

My Review

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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!
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.
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!
waffles recipe

Dec 9, 2010

I tried the recipe but I changed the canned pumpkin to the real ones which I boiled. Taste great and nutritious I suppose!
runnnergirlrohrer

Nov 21, 2010

The waffles stuck to my iron and went into pices. The middle did not cook well.