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
Ingredients
- 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
- MAPLE CRANBERRY BUTTER:
- 1/2 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 1 cup butter, softened
- Additional maple syrup, optional
Reviews
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.
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.
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!
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.
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".
These waffles were great, I used some fresh nutmeg and a pinch of ginger that gave them a wonderful spice.
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.
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!
I tried the recipe but I changed the canned pumpkin to the real ones which I boiled. Taste great and nutritious I suppose!
The waffles stuck to my iron and went into pices. The middle did not cook well.