Pumpkin Pecan Waffles with Maple Cranberry Butter (and Syrup!)

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.