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Prep time: 30 minutes
Cook time: Will depend on your waffle maker
Ann Arn of Glendora enjoyed a pumpkin waffle at a restaurant recently and was hoping for a recipe.
This recipe comes from “The Bed and Breakfast Cookbook, Great American B&Bs and Their Recipes From All Fifty States” by Martha W. Murphy (Stemmer House Publishers, Inc., 1991), 276 pages, $35. It is credited to Longswamp Bed and Breakfast located in Mertztown, Pa.
1 cup flour
1½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon pumpkin pie spice
2 tablespoons brown sugar
1 cup half-and-half
4 tablespoons butter, melted
½ cup canned pumpkin
¼ cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts or pecans
In a large bowl, sift together the flour, baking powder, salt and spice and set aside. In a separate bowl, beat together the eggs and brown sugar. Add the half-and-half, butter and pumpkin; beat well. Add this to the flour mixture and stir until just blended. Fold in the apples and nuts.
Ladle the batter into a hot, well-oiled waffle iron and cook until done. Serve hot with butter and warmed maple syrup.
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