This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Pumpkin Waffles with Apple-Cranberry Relish

By: Amie

"Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!"

Rate/Review | Read Reviews (8)

What to Drink?
	Harvey Wallbanger
	Coffee

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 waffles

Ingredients

APPLE-CRANBERRY RELISH
3 large Granny Smith apples
3 tablespoons butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup orange juice
1 teaspoon grated orange zest (optional)
3/4 cup maple syrup, divided
1/2 cup dried cranberries
1/2 cup chopped pecans
butter (optional)
PUMPKIN WAFFLES
3 eggs
1 1/2 cups low-fat buttermilk
1/2 cup canola oil
1/2 cup pumpkin puree
1 1/2 cups whole wheat pastry flour
2 tablespoons white sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, for serving

Directions

To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
Preheat waffle iron according to manufacturer's instructions.
Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

Footnotes

Editor's Note
You can substitute 2 teaspoons of pumpkin pie spice for the 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
Whole wheat pastry flour is a finely ground flour made from soft, low-protein wheat. You can substitute 1 cup all-purpose flour and ½ cup whole wheat flour in this recipe if you prefer.