Name: Paleo Pumpkin Waffles, Gluten-free, Dairy-free
Prep time: 30 min
Total time: 30 min
Yield: 6 waffles
Ingredients: ¾ cup pumpkin puree; 4 eggs; 1 Tbs olive oil; 1 1/4 cup unsweetened almond milk; 2 Tbs maple syrup; 2/3 cup + 2 Tbs almond flour; 1/3 cup + 2 Tbs tapioca flour; 1/3 cup arrowroot flour; 3 Tbs coconut flour; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves; ¾ tsp baking soda; ¼ cup organic pumpkin puree; 1 1/2 Tbs almond butter; 2 Tbs maple syrup; a pinch of ground cinnamon; a pinch of ground cloves; a pinch of ground nutmeg; a pinch of ground ginger

These Paleo Pumpkin Waffles are light and fluffy waffles flavored with pumpkin puree and pumpkin spice and covered in satisfying pumpkin frosting.

Give us these paleo pumpkin waffles any day and we will be a happy camper. They are fluffy, flavorful, and satisfying. They are made with healthier ingredients like almond flour and tapioca flour. And they are the just right breakfast to make in the Fall.

Why? Because they are pumpkin flavored. We love everything pumpkin, from pumpkin cake to pumpkin hummus, to pumpkin scones, to pumpkin smoothies. And these pumpkin waffles do not disappoint.

Why this recipe works

They are light and fluffy and have such a nice pumpkin and pumpkin spice flavor to them.
The whipped pumpkin frosting tastes like a raw version of pumpkin pie.
They are great for those following a Paleo, Gluten-free or Dairy-free diet.
They come together easily.

Recipe ingredients

Pumpkin puree– use any good quality pure pumpkin puree of choice.
Eggs– these help bind the waffles together.
Almond milk– or any non-dairy Paleo milk of choice.
Almond flour– make sure to use blanched almond flour because it is more refined in texture.
Tapioca flour– this helps give good texture to the waffles.
Arrowroot flour– this also helps give good texture to the waffles.
Coconut flour– this gives good texture to the waffles.
Cinnamon, Nutmeg, Ginger– these spices give Fall flavor to the waffles. Try our paleo cinnamon scones if you love that spice.
Baking soda– this helps the waffles to rise.
Almond butter– this is used to make the frosting.
Maple syrup– this is also used to make the frosting.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Step 1

Step 1: Put the pumpkin puree, eggs, olive oil, unsweetened almond milk, and maple syrup into a bowl and whisk until well mixed.

Pumpkin batter ready to be poured into waffle maker.

Step 2

Step 2: In another bowl, mix the almond flour, tapioca flour, arrowroot flour, coconut flour, cinnamon, nutmeg, ground ginger, ground cloves, and baking soda together with a fork.

Then, pour the dry ingredients into the bowl of wet ingredients and mix.

Waffle maker cooking paleo pumpkin waffles.

Step 3

Step 3: Cook the waffle batter in your waffle maker.

Paleo pumpkin waffles with a bite taken out of them.

Step 4

Step 4: Make the pumpkin frosting. Mix all of the pumpkin puree, almond butter, maple syrup, ground cinnamon, ground cloves, ground nutmeg, ground ginger until whipped.

Put on top of waffles and serve.

Expert tips

Use a good waffle maker. We like the Cuisinart Double Belgian Waffle Maker.
Make sure to follow the instructions on your waffle maker manual because they all work or heat a bit differently.
Serve immediately after making.
Don’t be afraid of using the Fall spices. They season the waffles perfectly.

A bite of dairy-free pumpkin waffles in someone's hands.

Prep 30 minutesTotal 30 minutesMakes 6 waffles

Ingredients

Pumpkin waffles ingredients:

¾ cup pumpkin puree
4 eggs
1 Tbs olive oil
1 1/4 cup unsweetened almond milk
2 Tbs maple syrup
2/3 cup + 2 Tbs almond flour
1/3 cup + 2 Tbs tapioca flour
1/3 cup arrowroot flour
3 Tbs coconut flour
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¾ tsp baking soda

Pumpkin frosting ingredients:

¼ cup organic pumpkin puree
1 1/2 Tbs almond butter
2 Tbs maple syrup
a pinch of ground cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
a pinch of ground ginger

Method

Pumpkin Waffle Instructions:

Put the pumpkin puree, eggs, olive oil, unsweetened almond milk, and maple syrup into a bowl and whisk until well mixed.
In a large bowl, mix the almond flour, tapioca flour, arrowroot flour, coconut flour, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and baking soda together with a fork.
Pour the dry ingredients into the bowl of wet ingredients and mix with a fork until everything is blended well. Let the batter sit while you prepare your waffle maker ( the batter thickens as it sits).
Then, spray oil onto your waffle maker and preheat it until it is ready to be used. ( we set our waffle maker setting to 7 out of 7 heat. The waffle maker need to be really hot or the waffles will not crisp )
Pour the waffle batter into your waffle maker ( we used a Villaware Belgian Waffler ). Cook until the waffles are golden brown in color and crisp on the outside. Repeat with the remaining batter. This recipe yields 6 waffle squares that are 5 inches long per side. ( Though this may be different if your waffle maker is a different shape and size). This would be good for about 4-6 people.

Pumpkin Frosting Instructions:

Mix all of the pumpkin frosting ingredients (pumpkin puree, almond butter, maple syrup, ground cinnamon, ground cloves, ground nutmeg, ground ginger) together until whipped.

Notes

Use a good waffle maker. We like the Cuisinart Double Belgian Waffle Maker .
Make sure to follow the instructions on your waffle maker manual because they all work or heat a bit differently.
Serve immediately after making.
Don’t be afraid of using the Fall spices. They season the waffles perfectly.