Pumpkin Waffles with Homemade Pecan Butter

Anyone else waiting for Turkey?  Anyone else wondering what to do with the leftover pumpkin from your pumpkin pie recipe?  Anyone else wishing they had more room in the refrigerator?  I was!

I made more room in the refrigerator by getting rid of a Tupperware and a crate of eggs with decision to make breakfast this morning and that alone makes it a win! Not to mention the smell in the air! 

Pumpkin Waffles with Home Made Pecan Butter

I found this quick recipe for Pumpkin Waffles at Taste of Home and adapted it as I didn’t have a ton of pumpkin left.  Then I glanced over at the bag of nuts and decided to dress up the waffles with Pecan Butter.  Easier than you think- took me 15 minutes! Just in time to start on the Black Friday Ads!

Pumpkin Waffles

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 2 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1-1/4 cups milk
  • 1/2 cup canned pumpkin
  • 4-1/2 teaspoons butter, melted

In a large bowl, combine the flour, brown sugar, sugar, baking powder, seasonings and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until well blended.  Follow the directions on your waffles maker- Should serve about 4 pp!

Pecan Butter

  • 1 cup fresh pecan (toast them if you think they are stale)
  • 1 tablespoon soft butter
  • 1 tablespoon light brown sugar
  • pinch of salt

    Chopped Pecans

     Grind all ingredients in a food processor until blended.

Pecan Butter

Doesn’t that look good??

Want a bite?

Turkey is on, got the paper in front of me, parade is getting ready to start, the family is gathered around the table and have a delicious waffle in front on me!  What a great Thanksgiving!!  I hope everyone’s day is just as special!  Happy Thanksgiving to all!