Last updated on November 2nd, 2019
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
- Vanilla extract
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 it cools.
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:
Paleo Pumpkin Waffles
- 1 cup pumpkin purée
- 1/2 cup canned coconut milk
- 1 1/2 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
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 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.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.