Ingredients
1-1/2 cups all-purpose flour1 tablespoon brown sugar1 teaspoon baking powder1/4 teaspoon salt1 large egg, lightly beaten, room temperature1-1/4 cups whole milk2/3 cup canned pumpkin4-1/2 teaspoons butter, melted1/3 cup chopped pecansMAPLE CRANBERRY BUTTER:1/2 cup fresh or frozen cranberries1/4 cup maple syrup1 cup butter, softenedAdditional maple syrup, optional
Preparation
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 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.
