Moscow-Pullman Daily News Blogs

I plan on being out of town next week for a bit of R&R and will not have another posting until Nov. 3. This would be a great time for readers to drop recipes in the comment section so I won’t feel totally guilty.
The recipe I’m sharing today is for pumpkin waffles that I think sounds very good, probably because I enjoyed some mighty good pumpkin pancakes at IHOP Sunday and think pumpkin would be equally as good in waffles. Interestingly, this recipe was in my latest edition of Taste of Home’s Simple & Delicious magazine and was submitted by Brandi Davis of Pullman.
There is no better way to cozy up with the family than over a homemade breakfast or supper and the neat thing about the waffles, they can be made in 30 minutes.
I will be looking forward to seeing the recipes readers post during my absence. Don’t let me down!

Pumpkin Waffles with Orange Walnut Butter

• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 eggs
• 1 cup milk
• ½ cup canned pumpkin
• 2 tablespoons butter, melted

Orange Walnut Butter:

• ½ cup butter, softened
• ¼ cup chopped walnuts
• 1 tablespoon grated orange peel

• maple syrup

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Meanwhile for orange walnut butter, in a small bowl, combine the butter, walnuts and orange peel until blended.
Serve waffles with butter mixture and maple syrup.
Yield: 4 servings.