Toasty Pumpkin Waffles Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| Canned pumpkin | 2/3 Cup (16 tbs) | |
| Butter | 1/2 Teaspoon, melted | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Cranberries | 1/2 Cup (16 tbs), frozen (MAPLE CRANBERRY BUTTER:) | |
| Maple syrup | 1/4 Cup (16 tbs) (MAPLE CRANBERRY BUTTER:) | |
| Butter | 1 Cup (16 tbs), softened (MAPLE CRANBERRY BUTTER:) |
Directions
In a large bowl, combine the flour, brown sugar, baking powder and salt.
Whisk egg, milk, pumpkin and butter; stir into dry ingredients until blended.
Fold in pecans.
Bake in a preheated waffle iron according to the manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup.
Cook over medium heat until the berries pop, about 10 minutes.
Transfer to a small mixing bowl; cool slightly.
Beat in butter until blended.
Whisk egg, milk, pumpkin and butter; stir into dry ingredients until blended.
Fold in pecans.
Bake in a preheated waffle iron according to the manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup.
Cook over medium heat until the berries pop, about 10 minutes.
Transfer to a small mixing bowl; cool slightly.
Beat in butter until blended.
Chef
