Toasty Pumpkin Waffles (or Pancakes)

This was totally yum. We made them as pancakes and I would add maybe another 1/2 teaspoon of baking powder when done like this. I prefer fluffier pancakes. I thought the recipe for the butter was more than adequate for the amount of pancakes - no additional syrup necessary, but obviously, your mileage may vary depending on how much syrup you like. This recipe is from Tasteofhome.com. Several other readers recommended adding some pumpkin pie spice for zip.

Toasty Pumpkin Waffles (or Pancakes)

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

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

1. In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir in dry ingredients until blended. Fold in pecans.
2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
3. 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.
4. Serve waffles with maple cranberry butter and syrup, if desired. Refrigerate or freeze leftover butter

Yield: 4 servings (1 cup butter).

If you have leftover pumpkin (and you will), try the Pumpkin Pecan Pancakes.