Toasty Pumpkin Waffles

Ingredients

• 1-1/2 cups all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, lightly beaten, room temperature
• 1-1/4 cups whole 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

Directions

1. 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.
2. Bake in a preheated waffle maker 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.