1 cup all-purpose flour 1 tablespoon brown sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg, lightly beaten 1¼ cups milk ⅔ cup canned pumpkin 4-½ teaspoons butter, melted ⅓ cup chopped pecans Maple Cranberry Butter: ½ cup fresh or frozen cranberries ¼ 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.