Toasty Pumpkin Waffles

Ingredients

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

FOR MAPLE CRANBERRY BUTTER

• 1/2 cup cranberries (fresh or frozen)
• 1/4 cup maple syrup
• 1 cup butter

Directions

1. 1

   In a large bowl, combine the flour, brown sugar, baking powder and salt.

2. 2

   Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended.

3. 3

   Fold in pecans.

4. 4

   Bake in a preheated waffle iron according to directions until golden brown.

5. 5

   Meanwhile, in a small saucepan, combine cranberries and syrup.

6. 6

   Cook over medium heat until berries pop, about 10 minutes.

7. 7

   Transfer to a small mixing bowl, cool slightly.

8. 8

   Beat in butter until blended.

9. 9

   Serve waffles with cranberry butter and syrup if desired.

10. 10

    Refrigerate or freeze leftover butter.