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Toasty Pumpkin Waffles with Maple Cranberry Butter

  • Author: Laura


  • 2 cups all-purpose flour
  • 2 tablespoon brown sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 egg, lightly beaten
  • 2 1/2 cups milk
  • 1 1/3 cup canned pumpkin
  • 3 Tbsp butter, melted
  • 2/3 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.  (The batter will be runny like pancake batter.  For my waffle Iron I needed 1 1/4 cup waffle batter.  I usually use 1 cup with other waffle batters)
  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. Makes 5 Belgian sized waffles and 1  cup butter.
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