Fluffy Pumpkin Spice Waffles (Paleo, Gluten Free)
Crispy on the outside and fluffy on the inside, these Fluffy Pumpkin Waffle is the best breakfast and brunch recipe this fall and holiday season. It is paleo, gluten-free, low sugar and so easy to make!
Although we are coming to the end of October here, the pumpkin train is still going!
This Paleo pumpkin waffle has been the go-to breakfast in my house every single weekend.
Another way to PUMPkin up your day is to make these delicious Pumpkin Oatmeal Breakfast Bars. They are so easy to make, and even the kids LOVE them!
If you watch my Instagram stories, you know that rain or shine, breakfast waffles and pancakes always happen.
They are all paleo, gluten free and so easy to make. Even better? You can use the batter for both waffle and pancakes.
Why do I love this recipe and waffles
1. It is Packed with Pumpkin Spice and Fall flavors
The waffle batter seasoned with homemade pumpkin spice which has cinnamon, all spice, nutmeg and cloves all in one. What can get better than this fall flavors?
2. It has the Best Texture
A combination of cassava flour and almond flour ensured the crispiness and the fluffiness of this waffle. Additionally, the pumpkin puree adds a nice gooey texture to the waffle as well.
Tip: After you spray the waffle iron with some coconut oil and let it sit for 10 – 15 seconds. This allows the coconut oil to heat up which will result in a nice and crispy edge on the waffles.
3. You can Make ahead for meal prep
Who doesn’t like pancakes and waffles as a weekday breakfast? Fortunately, these Pumpkin waffles can be saved in the refrigerator nicely. Try make a double batter and save them for the busy week ahead.
What a treat!
How to Store Pumpkin Waffles
After you have cooled the cooked pumpkin waffles completely, place them in an air-tight container or zip loc and store in the fridge for up to 5 days.
Tip: Place cooked waffles on a wired cooling rack to prevent the bottom of the waffles get soggy.
Additionally, YES, you can also freeze them!
In order to reheat and serve, you can either microwave it or pop them in the toaster!
Tip: If reheating in the microwave, start from 20 seconds and add more time. They will dry out if overheated.
What Makes this Pumpkin Waffle Good for you
First of all, pumpkin is great for you. Right? Not only it is so delicious in all kinds of recipes, it also is good for us!
Then, to replace the regular white flour, this recipe calls for cassava flour and almond flour which are both gluten free and paleo compliant flour.
Moreover, there is no refined sugar. I added a couple tablespoon of maple syrup to give it more of a fall flavor. But it taste just as good without any added sugar.
Pumpkin Puree in Waffles
You can either use canned pumpkin puree or fresh homemade ones. Make sure you get the pumpkin puree instead of pumpkin pie puree. The only ingredient in the can should be pumpkin.
If you are looking for a tastier, more fresh and cheaper option, try make your own pumpkin puree. It is so easy and I swear it taste better freshly made.
You can find my super easy homemade Pumpkin Puree Recipe here.
How to Serve Pumpkin Waffles
I love Toppings! The sky’s the limit when it comes toppings.
- Sautéed apples and spiced pecans (pictured here)
- Fruit of your choice – bananas, berries
- Nut Butter
- Whip cream
- Pumpkin Spice Granola
Last but not least, add a generous pour of pure maple syrup.
Finally, get waffling with this Paleo and Gluten Free Waffle recipe. It will for sure be a brunch crowd pleaser this fall and holiday season.
Get the recipe:Pumpkin Waffles (Paleo, Gluten Free)
- Preheat the Waffle Iron
- In a mixing bowl, whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, coconut oil, milk of choice.
- Then add dry ingredients: cassava flour, almond flour, baking powder, pumpkin spice, pinch of salt. Combine until smooth. *
- Grease the waffle iron, cook the pumpkin waffle batter according to the manufacturer instruction until done (mine has a "ready" light once it’s done).
- Add Toppings and Maple Syrup. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.