These crispy paleo pumpkin waffles are perfect for a fall themed brunch. This pumpkin waffle recipe is made with coconut flour, flavored with pumpkin, cinnamon and nutmeg and sweetened with coconut sugar. They're great eaten on their own, baked with chocolate chips or chopped nuts or drizzled in maple syrup.
I love pumpkin pancakes and waffles! But pancakes need to be super fluffy and moist. Whereas, waffles need to be crisp with a bit of a crunch.
These paleo pumpkin waffles are just that.
Make the batter, cook them on a waffle iron and then pop them in the oven (at a low temperature) to get them nice and crispy, but not dry.
There are many reasons to love these healthy pumpkin waffles. Here's what you need to know:
- paleo friendly
- grain free & gluten free - made with coconut flour
- nut free
- dairy free - no butter or milk
- refined sugar free - sweetened with coconut sugar
- no vegetable oils - made with avocado oil
This nut free pumpkin waffle recipe is one the whole family will love. Plus, the batter can easily be made ahead of time and stored in the fridge until breakfast.
Ingredients in Paleo Pumpkin Waffles
Here's what you need to make these paleo waffles:
- coconut flour
- arrowroot starch (or tapioca flour)
- coconut sugar
- paleo baking powder
- pumpkin puree
- avocado oil (or olive oil)
- vanilla extract
These pumpkin waffles are made with coconut flour and a little arrowroot starch, which is necessary for texture purposes. They're sweetened with coconut sugar, but you can use any granulated sugar as a substitute.
I make my own paleo baking powder. It works just like conventional baking powder, but is grain free, aluminum free and paleo friendly (obviously).
These waffles contain eggs, as eggs work best when using coconut flour in baked goods.
A little avocado oil (or olive oil) is recommended for texture purposes.
How to Make Pumpkin Waffles with Coconut Flour
These coconut flour pumpkin waffles are super easy to make. The batter is made in one bowl, cooked in a mini waffle iron and then the waffles are placed in the oven for maximum crispness. Here's how to make them:
First, preheat your oven to 200 degrees F. Plug in your waffle iron to preheat that as well.
In a medium-sized mixing bowl, combine all of the dry waffle ingredients. This includes the coconut flour, arrowroot starch, coconut sugar, baking powder, cinnamon, nutmeg and salt.
Add in the wet ingredients (eggs, pumpkin, avocado oil and vanilla) and whisk the batter. Then, let the batter sit for 5 minutes to thicken.
Next, scoop about ¼ cup of the waffle batter onto your preheated waffle iron and cook until done.
Right after cooking, place the waffles in the preheated oven (ideally on a wire cooling rack). Keep the waffles in the oven until all of the waffles are done cooking.
These waffles are best stored in an air-tight container or baggie in the fridge or freezer. They are best eaten within 3-4 days if stored in the fridge or 2 weeks in the freezer.
To reheat the waffles, pop them in the toaster or oven.
Frequently Asked Questions
Can these waffles be made egg free?
I have not tested this waffle recipe without eggs. Coconut flour often pairs best with eggs and doesn't bake well with egg substitutes.
Do you have to use arrowroot starch?
Arrowroot starch may be substituted with tapioca flour or potato starch, but a starchy flour is needed for texture purposes.
Do I have to use a mini waffle iron?
No! You may use any sized waffle iron to make these pumpkin waffles.
More Paleo Waffle Recipes
Healthy paleo pumpkin waffles made with coconut flour.
- Preheat oven to 200 degrees F.
- Preheat mini waffle iron by plugging it into the wall.
- In a medium-sized mixing bowl, combine coconut flour, arrowroot starch, coconut sugar, baking powder, cinnamon, nutmeg and salt.
- Whisk in eggs, pumpkin puree, avocado oil and vanilla.
- Let batter sit for 5 minutes to thicken.
- Pour about ¼ cup batter onto preheated waffle iron. Cook until done.
- Place waffle on a wire cooling rack in the oven and warm at 200 degrees.
- Repeat until no more batter remains.
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