pumpkin protein toaster waffles

0 Melt the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, pumpkin, eggs, maple syrup, and vanilla and whisk to combine.
1 In a large bowl, whisk the flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Fold in the pumpkin mixture and stir until just combined. Fold in the chocolate chips. Let the batter rest while you preheat the waffle iron. 
2 Coat the iron with cooking spray. Scoop 1/2 cup of the batter into a standard-sized waffle iron (it's okay if the batter doesn't spread all the way to the edges while cooking) or a scant 3 tablespoons into a mini waffle iron (I use a #20/1.5 oz cookie scoop). 
6 Cook the waffles according to manufacturers directions. The protein powder makes them a little more delicate, so try not to lift the iron until the outsides are brown and crisp. 
3 Transfer to a cooling rack and repeat with the remaining batter, coating the iron in between each batch. 
4 Freeze the waffles directly on the rack in a single layer until solid, then transfer to an airtight bag and return to the freezer. 
5 To reheat in the toaster: Break larger waffles along the center seam to fit into the toaster, if necessary. Toast directly from frozen until crisp and heated through. Serve warm, with butter and maple syrup, if desired.