Toasty Pumpkin Waffles with Maple Cranberry Butter

By dkanon

Ingredients

• Maple Cranberry Butter:
• 2 cups all-purpose fl2 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

Details

Servings 5
Adapted from realmomkitchen.com

Preparation

Step 1

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.