Pumpkin Pecan Waffles with Cranberry Syrup

To celebrate the first day of December, I thought I'd share this perfect winter breakfast.
One of our favorite holiday traditions has been making these waffles.
They are so good, trust me and try them!

I will admit to cheating most the time on the recipe.  Presley is just as obsessed as me, so we eat this often.  On most mornings I just use the box mix of pumpkin waffles from Trader Joes, and then make the syrup.  For special occasions, like Christmas morning, we make them from scratch.

I found this recipe in the Williams Sonoma Breakfast book a long time ago and made it for my family when I was single one Christmas season. We were all so obsessed it has turned into a tradition ever since! My dad has been known to ask me to come over and make some waffles for them when it is our year with the in laws. I love to make this all season long, but we especially love it on Christmas morning!

Pumpkin Pecan Waffles

with Maple Cranberry Butter (and Syrup!)

Maple-Cranberry Butter:

1/2 cup fresh or frozen cranberries

1/4 cup pure maple syrup (no aunt jemimas! :)

1 cup butter, at room temp

To make the maple cranberry butter, combine cranberries and maple syrup in a saucepan over low heat, stirring frequently until the cranberries have softened and popped, about 5 minutes.

Let cool, then place in a large bowl with the butter. Beat with a wooden spoon until just combine, cover and set in the fridge until ready to serve

*** I started making a lot of the syrup, and sometimes I make the butter too. We love our pancakes with cranberry syrup. Just add amount of syrup desired with cranberries, and stir over low heat until cranberries pop. This is so simple and my favorite part!

Pumpkin Pecan Waffles:

1 cup flour, sifted

1 T firmly packed brown sugar

1 t baking powder

1/4 teaspoon salt

1 1/4 cups whole milk

1 large egg, lightly beaten

1 1/2 T butter, melted

2/3 c pumpkin puree

1/3 c coarsely chopped pecans

To make the waffles, preheat a 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 the milk, egg and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy - do not overmix! Stir in pecans. Pour batter evenly onto waffle iron and cook!

To serve, it is pretty to serve the waffles with a scoop of the butter, and drizzle on maple syrup. It is nice to serve maple syrup and the cranberry maple syrup version for those that don't want too much cranberry.

Enjoy!