Pumpkin Cranberry Waffles

Is pumpkin only for the fall?  I say nay.  

Fall seemed to fly by soooooooo quickly that I can guarantee I did not get my pumpkin fix...enter pumpkin waffles.  Leftover cranberries from Thanksgiving (yes that long) contributes a bit of tang to the somewhat seasonally confused cinnamony waffle deliciousness. 

I think yeast adds that wonderful yeasty smell and bread taste that is so comforting.  It takes an extra hour over non-yeasted recipes but makes a light fluffy waffle with that oh so perfect scent. 

Enough said right?

Pumpkin Cranberry Waffles

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

DIRECTIONS:

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.