paleo pumpkin waffles

These paleo pumpkin waffles taste like fall, made with almond flour and pumpkin pie spice; they’re perfect for breakfast or brunch!

We love a quick and easy almond flour waffle recipe and have quite a few seasonal ones online. If you’re looking to add a few more waffle recipes to your breakfast lineup, make Gingerbread Waffles and a batch of Strawberry Shortcake Waffles next!

I seriously love waffles – they’re so easy and freeze well. You can prep them a day or two before an event and crisp up right before serving. If I’m hosting brunch, I love to serve these paleo pumpkin waffles with bacon or sausage, or if I want guests to have options, I’ll also prep my sweet potato hash so everyone can have a little bit of everything.

Paleo Pumpkin Waffles

These Pumpkin Waffles are gluten-free and dairy-free made using almond meal, coconut flour and maple syrup. These are pretty clean as far as ingredients go, using only natural sweeteners.

They are not whole30 or keto approved waffles because of the maple syrup + vanilla extract.

You can easily turn these waffles into keto waffles by swapping the maple syrup with another low-carb sweetener like Monk Fruit or erythritol – but I haven’t tested it that way, so I could not give the quantities – play around with it and let me know how they turn out!

Pumpkin Waffle Recipe Ingredients

Wet Ingredients

• 4 large eggs – whisked
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

Dry Ingredients

• 1 teaspoon baking powder
• 1/2 cup almond meal, finely ground – also called almond flour
• 2 tablespoons coconut flour
• 1/2 tablespoon pumpkin pie spice
• pinch of sea salt

How to make this waffle recipe

1. In a medium size bowl, combine 4 whisked eggs, canned pumpkin puree, vanilla extract and maple syrup . Mix well to combine until smooth.
2. Whisk in baking powder, almond meal, coconut flour, pumpkin pie spice, and sea salt. Mix until well combined and no lumps remain.
3. Grease your waffle iron according to the manual’s instructions; then, pour waffle batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.

Equipment needed

• whisk
• 1/2 measuring cup
• tablespoons
• teaspoon
• large mixing bowl
• waffle iron

Pumpkin Waffle Toppings

These gluten-free, almond-flour waffles taste like fall and are delicious as is, but top with the following extras for even more fun:

• butter or ghee
• banana slices
• pecans or chopped walnuts
• strawberries
• whipped cream
• maple syrup or honey
• extra pumpkin pie spice

how to store

• To Store. Refrigerate leftover chicken in an airtight storage container for up to 3 days.
• To Reheat. Crisp up refrigerated leftovers in a toaster, or if heating up a large batch, warm on a baking sheet in the oven at 350 degrees F for 10 minutes.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3-months. Let thaw overnight in the refrigerator before reheating.

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