Pumpkin-Cranberry Waffles Recipe
"Pumpkin Recipes Online"

2 C. flour

2 T. granulated sugar

4 t. baking powder

1 t. salt

1 t. ground cinnamon

1 t. ground ginger

1 1/2 C. milk

4 T. butter

1/4 C. vegetable shortening

2 large eggs

1 C. canned pumpkin puree

1/2 C. dried cranberries

Sift together the flour, sugar, baking powder, salt, cinnamon and ginger in a large mixing bowl.

Place the milk, butter, and vegetable shortening in a small saucepan and warm over a low heat setting until the butter and shortening have melted. Set aside to cool slightly.

Plump the dried cranberries in a small bowl of hot water, just enough to cover the dried fruit, for about 10 minutes. Drain thoroughly; set aside.

In a separate bowl, beat together the eggs with the pumpkin puree. Stir in the cooled milk and shortening mixture. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until well combined. Stir in the plumped cranberries.

Pre-heat a waffle iron for about 10 minutes. Spray with a non-stick oil or butter the
preheated waffle iron before adding about 1/2 cup of batter to the iron.

Bake the waffles until crisp and golden, serve warm with butter and your favorite
embellishments on the side.

Serves 4

NOTE: You can also use this as a pancake batter by simply thinning this recipe with a
little additional milk.

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