These Paleo pumpkin waffles are perfectly crispy on the outside and light and fluffy on the inside! They’re everything—and more—that you’d ever want in waffle! The flavors of pumpkin and fall really put them over the top. What makes these pumpkin waffles even better is that they’re naturally gluten-free, sugar-free, dairy-free, oil-free, and have a vegan option!
Oh wow, is all I had to say about these Paleo pumpkin waffles when I took that first bite. I have to admit, I was in
a bit of a bad mood the night before I attempted to make these for the first time. Although I was reluctant to prepare the ingredients the night before (it was 1 a.m.), I’m so glad I did. After these waffles enveloped my mouth the next morning, all was healed! These pumpkin spiced delights are magical, to say the least.
These totally shocked me, since they’re so healthy. The organic pumpkin purée really gives these an extra boost. Pumpkin is undoubtedly dumbed down and is acclaimed “a seasonal vegetable.” Well, I’m here to tell you that it’s not just a seasonal vegetable. Pumpkin is awesome and you should give it all the attention it deserves.
Pumpkin has many benefits, such as:
- High in protein
- High in fiber
- High in potassium
- High in Vitamin A and C (can you say, “hello, healthy eyes and skin?”)
- Rich in beta-carotenes (a cancer-fighting buddy everybody wants to be friends with—no pun intended! Lol)
- Low in calories
- Absolutely delicious!
Now that I’ve influenced you to leap onto the pumpkin bandwagon, let’s resume the topic of these outrageous Paleo pumpkin waffles.
So, I attempted to make Paleo waffles a little while back, and although they tasted wonderful, they didn’t have the perfect consistency. I was looking for that crisp exterior accompanied by an airy, fluffy inside! The originals were a little limp … no one like a limp waffle … yikes.
Since I’ve been on a pumpkin frenzy this November, (yep, you’re getting more pumpkin recipes) I decided to give Paleo waffles another go. Only this time, I wanted to make them pumpkin!
Now, I’m not one to ever boast. I’m as humble as can be and, because of that reason, I sometimes downplay my recipes. Regardless, I had to throw all that modesty outta the window with these. Holding back the perfection of these waffles wouldn’t be right. They need to be loved in homes all around the world. One way to ensure this is to boast about them online. So, yes, they’re the best Paleo pumpkin waffles!
We’ve already gone over their flawless texture, so let’s explore the taste.
Reminiscing to last Sunday morning, I can recall the mild pumpkin flavor throughout each crisp, fluffy chew—the hints of pumpkin pie spice pervading my tongue. The grass-fed butter gifted a gentle coating over each waffle, nestling into the little squared grooves. The buttered waffles absorbed the pure maple syrup drizzle, leaving a little puddle for dipping play. 😉 The natural sweetness of the maple syrup, really made these explode when colliding with the other flavors. I think I saw fireworks, you guys. It was an experience I’ll never forget.
When Michael woke up that morning, I greeting him with a smile as I started preparing him breakfast. He asked me if I was feeling better from the night prior (of course, he was there to help me through my mini breakdown). I told him all my frustration and anger had dissipated. Then, I went into telling him how these—The Best Paleo Pumpkin Waffles—healed me.
I said, “I don’t know what that is, but it’s one of the best things my mouth has ever consumed.”
He replied with, “Oh, well … I can’t wait to try them.”
Michael downplayed their excellence. He was already feeling apprehensive about pumpkin waffles. He tells me how my creations are interesting a lot. I don’t know, I don’t see it. But you better believe after he engorged in a three-tiered waffle plate, he didn’t doubt them anyone.
After the first bite a smirk cast upon his face, saying, “Okay, what are these? These are the best waffles I’ve ever had!!”
There’s really no reason why you wouldn’t make these. You can enjoy them all year round! If you aren’t a fan of pumpkin, feel free to sub with cooked sweet potato purée or ripe banana! I’ll post some recipes with those as well for your convenience. 🙂
This recipe is ridiculously easy to put together and will make a perfect day-off, holiday, special occasion, or anytime breakfast! Don’t feel like you’re limited to cooking these sparingly. You can make a double batch and freeze them for a quick breakfast on your busy mornings! Your family will love them—especially those picky kiddos.
Before I go, I must announce another sinless secret. These Paleo pumpkin waffles also have another power. Remember how I said they were magical up above? Well, I’m sure you can recollect that ultra full feeling after indulging in normal waffles or pancakes. Needless to say, with these Paleo pumpkin waffles, you don’t get that discomfort. They leave your stomach happy, with that just right feeling of fullness and satisfaction. They’ll fuel you with lots of energy! Go start you day off right and whip up a batch (or two) of these pumpkin stars.
- 1 ¼ cup blanched almond flour (140g) (can use regular almond flour but they’ll be a little grainy)
- ½ cup tapioca flour (60g)
- 2 tablespoons potato starch (24g)
- 2 tablespoons flax meal (about 14g)
- 2 large eggs (can sub with flax/chia eggs for vegan option)
- 1 cup unsweetened vanilla almond milk (or other non-diary milk of choice)
- ½ cup organic pumpkin purée
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon organic apple cider vinegar
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- Generously spray your waffle iron with non-stick cooking spray or coat it with coconut oil.
- In a large bowl, add all dry ingredients and whisk to combine.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and stir until just combined. Do not over stir. The batter should be slightly thick.
- Turn your waffle iron on to desired temperature.
- When you get the green light, take about ⅓ - ½ cup batter and pour it evenly onto the waffle iron.
- Cook according to your iron’s instructions—each will vary.
- Continue until all the batter has vanished!
- Top off cooked waffles with butter of choice, maple syrup, nuts, berries, banana—whatever your heart desires! Enjoy! 🙂
*This recipe can easily be doubled
*If freezing, store in a freezer ziplock bag with parchment/wax paper separating each waffle. When you would like to eat one, reheat in the oven, preheated at 350°F, for about 10-12 minutes.
*These waffles are amazing on their own without syrup, but if you won't be eating them with maple syrup, you can add 1-2 tablespoons maple syrup or honey (though, it won't be vegan) to the batter before cooking.