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“When I really want to impress folks, I serve these waffles. They’re beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast.” —Brenda Ryan, Marshall, Missouri
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Nutrition Facts: 2 waffles with 1 tablespoon maple cranberry butter (calculated without additional syrup) equals 392 calories, 23 g fat (10 g saturated fat), 92 mg cholesterol, 284 mg sodium, 39 g carbohydrate, 4 g fiber, 9 g protein.
Toasty Pumpkin Waffles published in Taste of Home October/November 2008, p43
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Reviewed on Nov. 26, 2008 by lor1s
Okay, so it wasn't just me! Definitely needed a longer baking time, and I kept re-checking the recipe to see if I'd missed the spices.
Reviewed on Nov. 23, 2008 by retire04
Re: Toasty Pumpkin Waffles. They turned out very soft in the middle. I added 1/2 tsp. pumpkin pie spice to the batter and 1 tsp. of maple nut extract. Or, you could use vanilla extract. I tried some without the spice and extract and they were bland. They needed perked up.
Reviewed on Nov. 05, 2008 by foag
When I first made these, they turned out really soft. I baked them as long as the waffle iron instructed, but I found they worked better when I cooked them for 2-3 minutes longer then directed! Very good the second time.
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