Name: Toasty Pumpkin Waffles with Maple Cranberry Butter
Ingredients: 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; 1/2 cup fresh or frozen cranberries; 1/4 cup maple syrup; 1 cup butter, softened; Additional maple syrup, optional

Ingredients

Scale

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

Instructions

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)
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. Makes 5 Belgian sized waffles and 1 cup butter.