Pumpkin Waffles with Apple-Cranberry Relish

Recipe View 3 mins Prepare the Apple-Cranberry Relish: In a medium saucepan, combine the diced apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla extract, and orange juice. Cook over medium heat for approximately 3 minutes, allowing the apples to soften slightly.

Recipe View 5 mins Add the dried cranberries to the saucepan and continue to cook for 5-10 minutes, or until the apples are tender and the cranberries have plumped up. Use a slotted spoon to transfer the apple-cranberry mixture to a bowl and set aside.

Recipe View 8 mins Simmer the remaining apple syrup mixture in the saucepan over medium-low heat for about 8 minutes, stirring frequently, until it thickens into a luscious syrup. Remove from heat and stir in the remaining 1/4 cup maple syrup.

Recipe View 2 mins Gently fold the toasted pecans and orange zest (if using) into the reserved apple-cranberry mixture. Set aside to allow the flavors to meld.

Recipe View 1 mins Preheat your waffle iron according to the manufacturer's instructions.

Recipe View 1 mins In a large bowl, whisk together the melted butter, eggs, buttermilk, canola oil, and pumpkin puree until well combined.

Recipe View 1 mins In a separate bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the batter seems too thick, add a tablespoon or two of buttermilk until it reaches a pourable consistency.

Recipe View 4 mins Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and cooked through. (Approximately 3-5 minutes per waffle)

Recipe View 1 mins Serve the pumpkin waffles immediately, topped with a pat of butter and a generous spoonful of the apple-cranberry relish. Drizzle with the spiced apple syrup on the side for an extra touch of indulgence.