Tuesday, January 5, 2010

Toasty Pumpkin Waffles Recipe

I made these last night and they were FABULOUS!! And the maple cranberry butter was easy to make. I would only recommend that you cook each waffle for several minutes longer as they were very very moist and would have been soggy. This recipe is from Taste of Home.

Toasty Pumpkin Waffles Recipe

“When I really want to impress folks, I serve these waffles. They’re beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast.” —Brenda Ryan, Marshall, Missouri

4 Servings Prep/Total Time: 30 min.

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1-1/4 cups milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans

1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
Additional maple syrup, optional

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. Yield: 4 servings (1 cup butter).

Nutrition Facts: 2 waffles with 1 tablespoon maple cranberry butter (calculated without additional syrup) equals 392 calories, 23 g fat (10 g saturated fat), 92 mg cholesterol, 284 mg sodium, 39 g carbohydrate, 4 g fiber, 9 g protein.
Toasty Pumpkin Waffles published in Taste of Home October/November 2008, p43
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1 comment:

Madeline and Family said...

These sound like they are to die for. I can't wait to try them.

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