• 12servings
  • 30minutes
  • 1183calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓


  2. 3 large Granny Smith apples

  3. 3 tablespoons butter

  4. 1/4 teaspoon ground ginger

  5. 1/2 teaspoon ground cinnamon

  6. 1 teaspoon vanilla extract

  7. 1/4 cup orange juice

  8. 1 teaspoon grated orange zest

  9. 3/4 cup maple syrup, divided

  10. 1/2 cup dried cranberries

  11. 1/2 cup chopped pecans

  12. butter


  14. 3 eggs

  15. 1 1/2 cups low-fat buttermilk

  16. 1/2 cup canola oil

  17. 1/2 cup pumpkin puree

  18. 1 1/2 cups whole wheat pastry flour

  19. 2 tablespoons white sugar

  20. 2 teaspoons baking powder

  21. 3/4 teaspoon baking soda

  22. 1 teaspoon ground cinnamon

  23. 1/4 teaspoon ground nutmeg

  24. 1/4 teaspoon ground cloves

  25. 1/2 cup butter, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Preheat waffle iron according to manufacturer's instructions.

  4. 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.

  5. Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.


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