Description
These Paleo Pumpkin Waffles are a deliciously wholesome breakfast option made with coconut flour and pumpkin puree. Naturally gluten-free and refined sugar-free, they combine warm spices like cinnamon and nutmeg with a subtle sweetness from coconut sugar. Perfectly crisp on the outside and tender inside, these mini waffles are ideal for cozy fall mornings or whenever you crave a nutritious treat.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup coconut flour (40g)
- 1/4 cup arrowroot starch (35g)
- 1/4 cup coconut sugar
- 1 tsp paleo baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/2 cup pumpkin puree (120g)
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Waffle Iron: Preheat your oven to 200 degrees F to keep cooked waffles warm. Then, plug in your mini waffle iron to preheat it thoroughly for cooking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt. Whisk these together to ensure an even distribution of spices and leavening.
- Add Wet Ingredients: Whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract until thoroughly blended into a smooth batter.
- Let Batter Rest: Allow the batter to sit for 5 minutes. This rest period helps the coconut flour absorb the moisture, thickening the batter to the right consistency for cooking.
- Cook Waffles: Pour about 1/4 cup of batter onto the preheated waffle iron. Cook according to your waffle iron’s instructions until the waffles are cooked through and golden brown.
- Keep Waffles Warm: As you cook each waffle, place it on a wire cooling rack set inside the warm oven (200 degrees F) to keep them crisp and warm without becoming soggy.
- Repeat: Continue cooking the remaining batter in the same manner until all waffles are made.
Notes
- Letting the batter rest is crucial for the coconut flour to absorb the liquids fully, preventing overly dry waffles.
- You can swap avocado oil with melted coconut oil or another neutral oil if preferred.
- If you don’t have arrowroot starch, tapioca starch can be used as a substitute.
- Mini waffle irons yield smaller waffles; adjust the batter amount accordingly if using a standard size waffle maker.
- Store cooked waffles in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat waffles in a toaster or oven to restore crispiness.
Nutrition
- Serving Size: 1 miniature waffle
- Calories: 110
- Sugar: 4g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
