Recipes

Toasty Pumpkin Waffles

Waffle 

• Servings: 4 (1 cup butter)
• Preparation Time: 30 minutes
• 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

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.

When I really want to impress folks, I serve these waffles. They're beautiful with a fresh sprig of mint on top of the yummy butter. It was my most requested recipe when I work in a bed-and-breakfast.

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