Toasty Pumpkin Waffles

Ingredients

• 1.5 cups flour all-purpose
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1 large eggs lightly beaten room temperature
• 1.3 cups milk whole
• 0.7 cup pumpkin puree canned
• 4.5 teaspoons butter melted
• 0.3 cup pecans chopped
• 0.5 cup cranberries fresh
• 0.3 cup maple syrup 
• 1 cup butter softened
• 1 serving maple syrup 

Equipment

• bowl
• sauce pan
• oven
• whisk
• waffle iron

Directions

1. In a large bowl, combine the flour, brown sugar, baking powder and salt.
2. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.
3. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown.
4. Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes.
5. Transfer to a small bowl; cool slightly. Beat in butter until blended.
6. Serve waffles with maple cranberry butter, and syrup if desired. Refrigerate or freeze leftover butter.