***Pancakes***

1 cup flour

1 tablespoon sugar

1 ½ teaspoons baking powder

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

2 large eggs

1 cup 2% milk

½ cup canned pumpkin

2 tablespoons oil

½ cup chopped walnuts, toasted

***Topping***

1 tablespoon butter

1 apple, peeled and thinly sliced

2 tablespoons brown sugar

2 tablespoons maple syrup

½ teaspoon ground cinnamon

In a skillet, heat butter over medium-high heat.  Add apple; cook and stir 3-4 minutes or until tender.  Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer.  Remove from heat; keep warm. For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt.  In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.  Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and the bottoms are golden brown.  Turn; cook until second side is golden brown. Serve with apple topping.