Yield: 4 servings (1 cup butter)

Ingredients

1 cup all-purpose flour

1 tbsp brown sugar

1 tsp baking powder

1/4 tsp salt

1 egg, beaten

1 1/4 cups milk

2/3 cup canned pumpkin

4 1/2 tsps butter, melted

1/3 cup chopped pecans

Maple Cranberry Butter

1/2 cup fresh or frozen cranberries

1/4 cup maple syrup

1 cup butter, softened

Additional maple syrup, optional

Instructions

  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. Bake in 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 1o minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended.
  2. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate of freeze letover butter.