Pumpkin-Pecan Waffles

I just love to cook! Some of my favorite kitchen gadgets and recipes come from Williams-Sonoma, which is where I got this recipe. Here is the recipe to the breakfast I served this morning for Halloween!  Enjoy!

Pumpkin-Pecan Waffles

(with Maple Cranberry Butter) 

For the Maple Cranberry Butter:

~1/2 cup fresh or thawed frozen cranberries

~1/4 cup pure maple syrup

~1 cup unsalted butter at room temperature

To make maple cranberry butter, in a small saucepan over low heat, combine cranberries and maple syrup and cook, stirring frequently until the cranberries have softened and popped, about 5 minutes. Let col then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. 

For the Pumpkin Pecan Waffles:

~1 cup all purpose flour, sifted

~1 tbs firmly packed brown sugar, sifted

~1 tsp baking powder

~1/4 tsp fine sea salt

~1 1/4 cup milk

~1 large egg, slightly beaten

~1 1/2 tbs unsalted butter, melted

~2/3 cup pumpkin puree

~1/3 cup coarsely chopped pecans

~Warmed maple syrup for serving

Preheat waffle iron. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well mixed. In a large glass measuring pitcher, whisk together milk, egg, and butter. Stir the milk mixture and pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy; do not over mix. Stir in the pecans and transfer the batter back into the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into, the corners and the edges with a wooden spoon or heatproof spatula.  Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is light and springy, about 4 minutes. Transfer each waffle to an uncovered platter in a low (200 degrees) oven to keep warm while you cook the remaining waffles in the same way.

Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball f cranberry butter on top of each waffle and serve at once with warm maple syrup if desired.  Makes 3 or 4 servings.