Overnight Pumpkin-Pecan Waffles

I am giving you this one early in the week in case you want to make them Wed. to have for breakfast Christmas AM.

1/2 cup warm water
1 (1/4 oz.) packet active dry yeast
1 cup 2%* milk
1/4 cup (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1 t. pumpkin pie spice
1/2 t. sea* salt
1 cup canned pumpkin puree
2 cups all-purpose flour
2 large eggs
2/3 cup finely chopped pecans
Maple syrup

Combine warm water and yeast in a large bowl. Let stand until slightly foamy, about 15 mins. In a small saucepan, beat milk and butter over med. heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spice, salt, and pumpkin puree. Add pumpkin mixture to bowl with yeast, then whisk in flour until combined. Cover and let stand overnight at room temp. (Batter may be covered and refrigerated for up to 3 days). Preheat waffle iron. Whisk eggs into risen batter, then fold in the pecans. Make waffles according to manufacturer's instructions. Serve with warm* syrup.

"The happiest people I know are those whose lose themselves in the service of others."

Have FUN today!!!!

Love,

MM