Overnight Pumpkin Pecan Waffles

Breakfast fit for a queen

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup warm water
• 1 (1/4ounce) package active dry yeast
• 1  cup milk
• 1⁄4 cup unsalted butter
• 1⁄3 cup  packed light brown sugar
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 1  cup canned pumpkin puree
• 2  cups all-purpose flour
• 2  large eggs
• 2⁄3 cup  finely chopped pecans
•  maple syrup

Directions

1. Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
2. In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
3. Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
4. Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.