These paleo pumpkin waffles are no joke yummy. They are quick an easy to whip up, healthy, and I actually prefer to make them year round so stock up on that canned pumpkin! They are gluten free, refined sugar free, dairy free, and paleo.
These waffles are going to make you wish it was fall all year round. There is really no reason for you not to make this all year long.
All you need to do is stock up on canned pumpkin, and you should be all set.
There's something truly special about making waffles. It makes me feel like it's the weekend all of the time.
I just want to sit back, slowly sip my coffee or tea, and brunch all day long with these waffles at the table.
What ingredients are in paleo pumpkin waffles?
- Pumpkin puree
- Canned coconut milk
- Almond flour
- Eggs
- Honey
- Vanilla extract
- Spices
I've seen some other awesome recipes for paleo pumpkin waffles. In fact one of my favorites is these Keto Pumpkin Waffles.
These ones just so happen to be keto too. 🙂
They are made with almond flour and sweetened with stevia, but I'm sure you could use monk fruit too.
I will need to experiment with a way to make these low carb and keto friendly.
I think especially since I'd be eating them first thing in the morning. I'd be really excited if I could figure out a way to do that!
How to make these paleo pumpkin waffles
- Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium bowl.
- Slowly mix in the dry ingredients and the pumpkin purée.
- Turn on your waffle maker and spray it lightly with your fat of choice (even if your waffle iron is non-stick, it could use a little extra love.)
- Ladle your batter into the waffle maker. Be careful not to let it overflow, but you do want it covering the bottom into the corners.
- Let cook for roughly 4-6 minutes total. It will feel soft but it will harden a bit as itcools.
How do I store these pumpkin waffles?
I'd recommend keeping them in an airtight container in the freezer.
To reheat them, simply toast them over low heat until firm / a little crispy.
How to serve these paleo waffles
I'd highly recommend busting out the grass-fed butter to slather on top of these.
You could also get fancy and add some real maple syrup, nut butter, whipped cream, fall spices, yogurt, etc.
Honestly, they are really good plain. I've even gone the savory route and made pumpkin waffle sandwiches with these.
You really can't go wrong. Oh, but don't forget the coffee! 😉
More paleo breakfast recipes like this:
Coconut Flour Pumpkin Pancakes
Paleo Double Chocolate Zucchini Bread
4 Ingredient Strawberry Chia Jam
Paleo and Keto Lemon Poppy Seed Bread
Paleo Pumpkin Waffles
Ingredients
- 1 cup pumpkin purée
- ½ cup canned coconut milk
- 1 ½ cups almond flour sifted
- 4 large eggs whisked
- 3 tablespoons honey or pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
Instructions
- Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium bowl.
- Slowly mix in the dry ingredients and the pumpkin purée.
- Turn on your waffle maker and spray it lightly with your fat of choice (even if your waffle iron is non-stick, it could use a little extra love.)
- Ladle your batter into the waffle maker. Be careful not to let it overflow, but you do want it covering the bottom into the corners.
- Let cook for roughly 4-6 minutes total. It will feel soft but it will harden a bit as it cools.
Rita says
Hi, I don't see baking powder listed. I was wondering if it was omitted.
Rita
Never Again says
Note to self: read the comments. First horrific kitchen fail I've had in a while. Not even including all ingredients in the steps should have been a clue (when do you add the pumpkin??) Made waffle crumbs I had to scrape out of my waffle maker.
Cindy says
These were so delicious! For pumpkin pie spice I used extra cinnamon and ginger. My nutmeg was freshly grated. I may have rounded up on the ginger! And bonus, I had pumpkin-flavored honey. I can still taste the incredible spices! This recipe is a keeper!
Julia says
I had the same problem as Megan - they ended up so crumbly I couldn't get them out of the waffle iron. I cooked the rest of the batter as pancakes and had to cook them for a really long time to be able to flip them, which makes me wonder if I didn't cook the waffles long enough. They seemed done in the middle, though, but I had to eat them as crumbs. 😕
Tara says
We had the same issue. First batch came out nicely and second batch was a crumbly mess! Good taste and easy to follow directions, but made a big mess.
Megan says
I tried making these waffles, and the recipe sadly was a bust. The dough came out the consistency of cookie batter and crumbled after cooking. And yes, I followed the directions to a T. 😢
Grace Ross says
Can you use coconut flour instead of almond?
You can't! It's much more dense 🙁
Jane Tempest says
I believe you're off on the calories - should be closer to 600 calories per serving if your recipe serves 3
Jenny says
Made these for dinner, and they were so good! I used 2 flax eggs to sub for 2 eggs.
Jenny says
Made these for dinner! SOOO good!
Thank you!!!!!!!!!!
Olivia says
Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks 🙂 x
Hi Olivia, thank you for asking me! You absolutely can use it on your IG page as long as you credit me... I look forward to seeing it!
Shaun says
These look fantastic! What kind of waffle iron do you use?
I have a Hamilton Beach waffle maker! 🙂
Jen and Emily @ Layers of Happiness says
Dessert for dinner is TOTAlly the way to go! These look amazing!!
Right? My motto...
Thalia @ butter and brioche says
I wish I was waking to a stack of these pumpkin waffles tomorrow morning. They look so flavorsome, spiced & delicious... I just want to devour them with a lot of maple syrup and crispy bacon too!
Thanks so much... they are delicious with bacon-- I highly recommend 🙂