Ingredients

The following ingredients have 4 Servings
  • 1 cup milk (lukewarm)
  • 2 tablespoons sugar
  • 1 envelope active dry yeast (such as Red Star Premium;2 1/4 teaspoons)
  • 1/2 cup canned pumpkin
  • 3 tablespoons melted butter (cooled to luke warm)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • more melted butter for the waffle iron

Instruction

  • In a large bowl, mix warm milk with sugar and yeast. Stir and set aside to proof, 10 minutes.
  • Once yeast has started to bubble and foam, whisk together with pumpkin, melted butter, vanilla and eggs with a hand mixer*.
  • Mixture should be smooth with the egg completely mixed in.
  • Stir in remaining ingredients. Scrape sides and mix again briefly.
  • Cover with plastic wrap and rise 1 hour. At this point, cook waffles or place into fridge overnight.
  • Stir batter and preheat waffle iron. Brush hot iron with melted butter and pour on 1/2-3/4 cup batter, depending on how large your waffle iron is.
  • Close and cook to desired doneness. Serve warm with syrup, butter and walnuts.