Toasty Pumpkin Waffles with Maple Cranberry Butter
These Toasty Pumpkin Waffles are soft, spiced, and perfect for a festive fall breakfast. The batter comes together quickly with pumpkin puree and chopped pecans, then cooks up golden in your waffle iron. Served with a tangy-sweet maple cranberry butter, they’re a cozy and crowd-pleasing dish for Thanksgiving weekend or any chilly morning.
Servings 5 servings
Calories
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 egg lightly beaten
- 2 ½ cups milk
- 1 ⅓ cup canned pumpkin
- 3 Tbsp butter melted
- ⅔ cup chopped pecans
Maple Cranberry Butter:
- ½ cup fresh or frozen cranberries
- ¼ 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.