1 cup all-purpose flour
1 Tablespoon brown sugar
1 Teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
1¼ cups milk
2/3 cup canned pumpkin
4½ teaspoons butter, melted
1/3 cup chopped pecans

MAPLE CRANBERRY BUTTER:
½ cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
Additional maple syrup, optional

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacture's directions until golden brown. Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl, cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

½ cup sugar
2 Tablespoons corn starch
3/4 cup water
4 cups fresh or frozen peaches

In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add peaches; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm. Pour over pancakes!