Pumpkin cranberry waffle

By á-39535

breakfast

Ingredients

• 1 envelope active dry yeast
• 3/4 cup lukewarm milk
• 1/4 cup sugar
• 2/3 cup canned pumpkin
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon cinnamon
• 1/2 tsp pumpkin pie spice
• 2/3 cup chopped cranberries
• melted butter for the waffle iron
• maple syrup for serving

Preparation

Step 1

1.In a large bowl, mix warm milk with yeast. Stir and set aside to proof, 10 minutes.
2.In a large bowl whisk together pumpkin, oil, vanilla and eggs. Add yeast.
3.Add remaining ingredients except cranberries and beat together, scraping sides as needed.
4.Cover with plastic wrap and rise 1 hour.
5.Stir cranberries into batter. Preheat waffle iron.
6.Brush hot iron with melted butter and ladle batter into iron spreading gently to the edges.
7.Close and cook to desired doneness. Serve warm with syrup and whipped cream