These Paleo Pumpkin Waffles are crisp on the outside, soft inside and filled with warm fall spices. They’re just sweet enough to enjoy alone or you can top with all your favorites like maple syrup, coconut whipped cream and chopped pecans. They’re kid approved and freeze well so you can enjoy one on the go! Gluten free, dairy free.
My first bite of these pumpkin waffles totally put me in the mood to make ALL the fall treats!
I’m a huge pumpkin spice fan. No matter how many pumpkin recipes I make each September I always have at least 5 more ideas that I’ll save for the following year.
These waffles have been in the works for awhile, and they are perfect. Warm spices, awesome texture and flavor so you’d never know they’re grain free and paleo.
Like my other waffle recipes, you can prepare these and then freeze them which makes them perfect for meal prep!
They reheat in the toaster just like store bought frozen waffles which means you can enjoy one on a busy weekday morning OR a cozy Saturday.
Let’s get into all the details 🙂
What You Need To Make These Paleo Pumpkin Waffles
- eggs at room temperature
- pumpkin purée
- almond milk
- coconut oil refined (no coconut flavor)
- maple sugar, or coconut sugar
- pure vanilla extract
- blanched almond flour
- tapioca flour or arrowroot
- baking soda
- aluminum free baking powder
- fine sea salt
- pumpkin pie spice OR cinnamon, nutmeg and ginger
How to Make Paleo Pumpkin Waffles
Preheat your waffle iron and spray well with cooking spray to avoid sticking.
In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
Stir the dry mixture into the wet until a thick batter forms.
Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/3 cup of batter per waffle, but use what works for your iron and preference.
Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
To cook from frozen, you can put them in a toaster oven or pop toaster the same way you would cook a store bought frozen waffle.
Toppings For Paleo Pumpkin Waffles
These waffles are yummy without any toppings at all, but it’s also fun to be a little extra with waffles and top them to your hearts desire!
I love a little coconut whipped cream with maple syrup and chopped pecans – which is what you see in the pictures.
My kids love melted butter (you can also use ghee) and maple syrup.
You can also go with coconut whipped cream and chocolate chips, or even make my candied pecans for an extra treat!
A little extra dusting of cinnamon mixed with maple sugar is always a nice touch too.
I hope you’re ready to ring in fall with these wildly delicious, easy to make paleo pumpkin waffles!
Grab your waffle iron (this one is my favorite!) and ingredients because it’s time for breakfast – let’s go!
Paleo Pumpkin Waffles {Gluten Free, Dairy Free}
Paleo Pumpkin Waffles {Gluten Free, Dairy Free}
Ingredients
- 3 large eggs at room temperature
- 3/4 cup pumpkin purée
- 1/4 cup almond milk
- 3 tablespoons coconut oil refined, melted and cooled to almost room temperature
- 1/3 cup maple sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cup blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon aluminum free baking powder
- 1/2 tsp sea salt
- 1 tablespoon pumpkin pie spice OR (if you don't have a blend)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Instructions
-
Preheat your waffle iron* and spray well with cooking spray to avoid sticking.
-
In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
-
In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
-
Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/3 cup of batter per waffle, but use what works for your iron and preference.
-
Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
-
Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
-
To cook from frozen, you can put them in a toaster oven or pop toaster the same way you would cook a store bought frozen waffle. Enjoy!
Recipe Notes
Nutrition
Want More Paleo Pumpkin Recipes? Try One of These!
Pumpkin Donuts with Maple Frosting
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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