These waffles are a smile-inducing way to get you back in gear the morning(s) after your holiday feast, and to use up leftover pumpkin puree and cranberries while you’re at it. But more than that, they have so much holiday spirit – bejeweled with cranberries and fragrant with homey pumpkin spices – and they are so easy to make, you’ll want to enjoy them throughout the holiday season.

You can feel good about eating them often because they give you all the comfort-food satisfaction you expect yet are considerably better for you than a typical waffle. First, they are made with whole-grain flour; I use whole-grain pastry flour to create an exceptionally soft, tender texture, but you could use regular whole-wheat flour if you prefer. A few tablespoons of wheat germ in the batter add a hearty texture, toasty flavor and concentrated nutrition. Pumpkin puree provides quintessential holiday flavor and hue and also contributes moisture and richness, allowing for less added fat in the batter. Cranberries heighten the seasonal cheer healthfully, and rather than being laden with white sugar, these waffles are gently sweetened with deeply flavorful pure maple syrup.

You can make the batter a day ahead and keep it in the refrigerator; or cook the waffles, allow them to cool, wrap them individually and freeze them in a zip-top bag. Then just pop them into the toaster for a convenient, warm and satisfying way to fuel you through the holidays.