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Toasty Pumpkin Waffles Recipe
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Egg||1 , beaten|
|Milk||1 1⁄4 Cup (20 tbs)|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Butter||4 1⁄2 Teaspoon, melted|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|For maple cranberry butter|
|Cranberries||1⁄2 Cup (8 tbs), frozen (Fresh Or Frozen)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs), softened|
Serving size: Complete recipe
Calories 3078 Calories from Fat 2137
% Daily Value*
Total Fat 244 g375.6%
Saturated Fat 136.8 g683.8%
Trans Fat 0 g
Cholesterol 771.9 mg
Sodium 1108.2 mg46.2%
Total Carbohydrates 205 g68.4%
Dietary Fiber 14.3 g57.2%
Sugars 86.7 g
Protein 36 g71.8%
Vitamin A 643.9% Vitamin C 24.3%
Calcium 91.9% Iron 65.2%
*Based on a 2000 Calorie diet
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.