Toasty Pumpkin Waffles Recipe


Health IndexAverageMethod
Main Ingredient


 All purpose flour1 Cup (16 tbs)
 Brown sugar1 Tablespoon
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Egg1 , beaten
 Milk1 1⁄4 Cup (20 tbs)
 Canned pumpkin2⁄3 Cup (10.67 tbs)
 Butter4 1⁄2 Teaspoon, melted
 Chopped pecans1⁄3 Cup (5.33 tbs)
For maple cranberry butter
 Cranberries1⁄2 Cup (8 tbs), frozen (Fresh Or Frozen)
 Maple syrup1⁄4 Cup (4 tbs)
 Butter1 Cup (16 tbs), softened

Nutrition Facts

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


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.