Paleo Pumpkin Waffles with Coconut Flour Recipe

I absolutely love making these Paleo Pumpkin Waffles with Coconut Flour Recipe during fall mornings — they smell like cozy autumn and taste like a soft hug on a plate. What sets this recipe apart is the use of coconut flour paired with pumpkin puree, giving you waffles that are both fluffy and slightly dense in the best way possible, plus paleo-friendly. Whether you’re hosting a weekend brunch or just want a wholesome indulgence to start your day, these waffles work perfectly.

When I first tried this recipe, I was amazed at how easy it is to whip up a batch of waffles without relying on traditional flour or grains, and the subtle hint of cinnamon and nutmeg makes them feel extra special. You’ll find that these Paleo Pumpkin Waffles with Coconut Flour Recipe keep well and can easily become your go-to for a quick breakfast or a comforting snack that everyone goes crazy for.

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Ingredients You’ll Need

Each ingredient brings something special to the table to create the perfect paleo pumpkin waffle. Knowing a little about them helps you shop smarter and troubleshoot if needed.

• Coconut flour: This low-carb, fiber-rich flour soaks up moisture well—hence why the batter thickens quickly.
• Arrowroot starch: Helps create a light texture and bind the waffles without gluten.
• Coconut sugar: Adds natural sweetness with a mild caramel note that enhances the pumpkin.
• Paleo baking powder: Essential for a good rise; make sure it’s gluten-free and aluminum-free.
• Cinnamon and nutmeg: Classic fall spices that complement the pumpkin perfectly.
• Salt: Balances sweetness and deepens flavor.
• Eggs: Provide structure and richness—don’t skip or substitute unless you’re experienced with paleo egg alternatives.
• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, for the best taste and texture.
• Avocado oil: Keeps waffles moist with a neutral flavor and adds healthy fat.
• Vanilla extract: Enhances flavor with a lovely sweet aroma.

Variations

I love to switch things up with this Paleo Pumpkin Waffles with Coconut Flour Recipe to keep breakfasts exciting. Feel free to make it your own by adjusting spices or adding mix-ins.

• Spice it up: Adding a pinch of ground ginger or cloves gives a fun twist—my family loves the added warmth during the holidays.
• Nut butter swirl: Swirl in a spoonful of almond or cashew butter into the batter for a nutty surprise.
• Berry toppers: Fresh or thawed frozen berries add a burst of tartness that contrasts nicely with the sweet pumpkin.
• Make it savory: Skip the coconut sugar and add herbs like thyme or rosemary for a savory waffle experience.

How to Make Paleo Pumpkin Waffles with Coconut Flour Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl. This helps evenly distribute the baking powder and spices, so every waffle has great flavor and rises uniformly. I like doing this first while the waffle iron heats up.

Step 2: Combine Wet Ingredients

In a separate bowl, beat the eggs. Add in the pumpkin puree, avocado oil, and vanilla extract, mixing gently until smooth. When you add these to your dry ingredients, it creates a thick but workable batter. I’ve learned not to overmix here to avoid dense waffles.

Step 3: Let the Batter Rest

Allow your batter to sit for about 5 minutes. This resting time makes the coconut flour absorb the moisture, thickening your batter. It’s a trick I discovered that really improves texture — your waffles turn out tender and not crumbly.

Step 4: Cook the Waffles

Pour roughly 1/4 cup of batter onto your preheated mini waffle iron. Close the lid and cook until the waffle has set and is golden brown—this usually takes around 3-5 minutes, depending on your iron. I like to transfer cooked waffles to a wire rack inside a warm oven set to 200°F while I make the rest, keeping them crisp and warm without drying out.

How to Serve Paleo Pumpkin Waffles with Coconut Flour Recipe

Garnishes

I love topping these waffles with a dollop of coconut yogurt or ghee for extra richness. A sprinkle of chopped pecans or toasted coconut flakes gives a nice crunch and makes every bite a little celebration.

Side Dishes

Pair these waffles with a side of crispy bacon or sautéed greens to balance sweet and savory flavors. If you want to keep it plant-based, some fresh fruit or a warm spiced chai tea is just perfect.

Creative Ways to Present

For a festive brunch, I stack the waffles, layer in pumpkin spice whipped cream, and drizzle a little pure maple syrup on top. Add a few edible flowers or freshly ground cinnamon for that wow factor that guests love.

Make Ahead and Storage

Storing Leftovers

These waffles store beautifully in an airtight container in the fridge for up to 3 days. I usually line the container with parchment paper so they don’t stick together, making it easy to grab and reheat as needed.

Freezing

Freezing works great too—just let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip-top bag. They’ll keep up to 2 months, perfect for batch cooking.

Reheating

I reheat waffles in a toaster or toaster oven to keep them crisp instead of soggy. It only takes a couple of minutes and tastes just like fresh. If you’re in a rush, a quick zap in the microwave works, but I lose some crunch that way.

FAQs

Final Thoughts

This Paleo Pumpkin Waffles with Coconut Flour Recipe has become such a warm part of my autumn mornings — a comforting treat that’s nourishing and satisfying. I know you’ll enjoy how simple and flavorful these waffles are, especially with the cozy spices and pumpkin that make every bite memorable. Give this recipe a try next time you want a healthy but indulgent breakfast that’s easy to make and always a crowd-pleaser.

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