Paleo Pumpkin Waffles (Gluten-free, Dairy-free)
These Paleo Pumpkin Waffles are light and fluffy waffles flavored with pumpkin puree and pumpkin spice and covered in delicious pumpkin frosting.
Give me these paleo pumpkin waffles any day and I will be a happy camper. They are fluffy, flavorful, and delicious. They are made with healthier ingredients like almond flour and tapioca flour. And they are the perfect breakfast to make in the Fall.
Why? Because they are pumpkin flavored. I love everything pumpkin, from pumpkin cake to pumpkin hummus, to pumpkin scones, to pumpkin smoothies. And these pumpkin waffles do not disappoint.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other Paleo waffles you’ll love
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.
- 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: Put the pumpkin puree, eggs, olive oil, unsweetened almond milk, and maple syrup into a bowl and whisk until well mixed.
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.
Step 3: Cook the waffle batter in your waffle maker.
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. I 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.
Other Paleo waffles you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Waffles (Gluten-free, Dairy-free)
Equipment
- 1 waffle maker
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
Instructions
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. ( I set my 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 ( I 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.
Top the pumpkin waffles in the pumpkin frosting, along with other toppings of your choice.
Notes
- Use a good waffle maker. I 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.
Nutrition
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28 Comments on “Paleo Pumpkin Waffles (Gluten-free, Dairy-free)”
Thank you for sharing your recipe! I just made these and they were a flop for me. I chose this recipe bc it was one of the only ones I found that didn’t use banana and you seemed to put a lot of time into deciphering the perfect ratio of the many ingredients. The waffles came out of the iron slightly crisp on the outside but mere seconds after hitting the plate became deflated and soggy. The insides had a slightly gummy texture and super eggy flavor. They were certainly not inedible once covered with butter and maple syrup but I wouldn’t make them again. Any idea what might have happened? Or is this the best one can hope for with grainless waffles?
Hi Britania! This has happened to me when my waffle maker wasn’t hot enough. I have two waffle makers and have noticed that the same recipe put into both of these waffle makers has different results. They become soggy / eggy when the heat isn’t high enough… one of my waffle makers actually never got hot enough, so I had to end up buying a different one. These waffles need to be more than slightly crisp on the outside, and the inside needs to feel more like bread / fluffy. I’m going to remake these at some point today to test out the recipe just in case and I’ll let you know how they turn out! 🙂
Hi Britania! Ok here’s an update. I just experimented and made 1 ) this original Pumpkin Waffle recipe, 2) an edited version, and then 3) my Perfect Crispy-On-The-Outside Paleo Berry Waffles except with pumpkin puree instead of berries. With #1 -this Paleo Pumpkin Waffle recipe, I noticed that unless the waffle maker is set to the highest heat setting, it won’t crisp. I tested out several settings and all of them were soggy except the hottest setting. I also noticed that using a bit less batter resulted in more crisp. I think if your waffle maker makes thick belgian waffles it could be harder to crisp vs one that makes thiner waffles. However there is a slight eggyness to it, which I think is something I have gotten used to with Paleo baking. It doesn’t bother me but I do know what you mean. So I tried my second experiment #2 and found that nothing changed when it came to the egginess, whether I added more or less or even whether I whipped the whites first. So then I tried experiment #3 which is to tweak my Perfect Crispy On The Outside Paleo Berry Waffle recipe, but I used pumpkin instead of berries. Normally, that recipe does result in fluffy on the inside but crispy on the outside waffles. However, when pumpkin was used, it didn’t have that fluffy texture, it was actually a bit dry and was a bit eggy, but very crispy. Sooooooooo I’m not sure if the pumpkin changes the balance or what. I’m on a mission now to see what other experiments will yield so I’ll keep you posted!
What a great start to an Autumn day. Can’t wait to try these, they look amazing:)
So great for Autumn. 🙂
What a fabulous treat for a fall brunch! I need to break out my waffle maker!
What a perfect fall recipe! Man…I need a waffle maker like pronto! I make pancakes a lot but waffles are so pretty! Your pictures are just mouthwatering! Great recipe! My kids will love this one….and that frosting – YUM!
You really need a waffle maker! I use it all the time 🙂
What a perfect fall breakfast! My family absolutely loves waffles, and I think my 5-year-old would be in HEAVEN if I served them with frosting!
The frosting really puts it over the top.
I’ve made pumpkin waffles, but I never thought to make pumpkin frosting. Yum! Perfect for Saturday morning breakfast.
Pumpkin frosting was the perfect addition ?
before all y’all and you guys get sick of pumpkin flavored everything check out the best waffles that my wife has made so far. the frosting is probably the best part but the waffles have a better taste than any others that ive devoured in my storied chunky or as some call it “beefy” past.
Thank youuu ??
Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!
Let me know if you do 🙂
Pumpkin FROSTING on a pumpkin waffle? I am in fall heaven!! What time is breakfast again?!
Right?!! This has been my go-to weekend breakfast!
I am a pumpkin lover, and would eat is ALL year long. Waffles are fun to make for brunch on the weekends. With the fall season just around the corner, this is a delicious way to celebrate this wonderful flavour season.
So delicious! I just love waffle brunching on the weekends. 🙂
My hubby bought me a waffle iron for Christmas and it doesn’t get used enough so I now have a good reason to break it out! I love the idea of pumpkin pie flavors for breakfast! Thanks for sharing a great recipe!
Time to break out the waffle iron!! 🙂
I am a big waffle lover ….. I love that these are Paleo because I sometimes get headaches from wheat. I’m so happy that I actually have tapioca and arrowroot flours to try this out! And that frosting…..oh my!
Oh great, it’s meant to be! Let me know if you try it!!
These paleo pumpkin waffles look so delicious! All I need to do is get a waffle iron. Your recipe will spark me to do just that! Can’t wait to try these waffles!
I didn’t have one for the longest time… and once I finally bought one, I found that I end up using it several times a month. Totally worth it!
Oh my goodness, we have to make some!! Love waffles and my husband makes them for us once in a while. The pumpkin flavor is amazing (hello pumpkin frosting!!) and that color is so warm and inviting.
Thank you! I’m seriously all about the pumpkin!!