These Paleo Pumpkin Waffles are light, fluffy, pumpkin-spiced waffles made with paleo-friendly flours and topped with a silky pumpkin frosting.
These paleo pumpkin waffles are a Fall breakfast favorite: tender inside, crisp outside, and full of pumpkin and warming spices. They use healthier, gluten-free ingredients like almond flour, tapioca flour, arrowroot, and a bit of coconut flour for structure. A whipped pumpkin frosting made with almond butter and maple syrup finishes them off for a rich, pie-like flavor.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other Paleo waffles you’ll love
- Paleo Pumpkin Waffles (Gluten-free, Dairy-free) Recipe
Why this recipe works
- Balanced texture: almond and tapioca flours keep the waffles tender yet light.
- The pumpkin frosting adds a creamy, pumpkin-pie flavor without dairy.
- Free from gluten and dairy, suitable for Paleo and many special diets.
- Easy to prepare with straightforward steps and pantry spices.
Recipe ingredients
- Pumpkin puree – use a quality canned or homemade pumpkin puree.
- Eggs – provide structure and lift.
- Almond milk – any unsweetened non-dairy milk works.
- Almond flour – use blanched almond flour for a finer texture.
- Tapioca flour – adds lightness and chew.
- Arrowroot flour – improves texture and binding.
- Coconut flour – a small amount helps absorb moisture and firm the batter.
- Cinnamon, nutmeg, ginger, cloves – warm spices for classic pumpkin flavor.
- Baking soda – helps the waffles rise and become airy.
- Almond butter and maple syrup – used to make the pumpkin frosting.
See the recipe card below for exact quantities and full ingredient list.
Step by step instructions
Step 1: In a bowl whisk together the pumpkin puree, eggs, olive oil, unsweetened almond milk, and maple syrup until smooth.
Step 2: In a separate bowl combine almond flour, tapioca flour, arrowroot, coconut flour, cinnamon, nutmeg, ginger, cloves, and baking soda. Add the dry mix to the wet ingredients and stir until blended.
Step 3: Preheat and lightly oil your waffle maker. Spoon or pour batter into the hot plate and cook until golden and crisp. Cooking time will vary by machine.
Step 4: For the pumpkin frosting, whip together pumpkin puree, almond butter, maple syrup, and a pinch of cinnamon, cloves, nutmeg, and ginger until smooth and fluffy. Spread over warm waffles and serve.
Expert tips
- Preheat the waffle iron thoroughly so the exterior crisps while the inside stays tender.
- Let the batter rest a few minutes—tapioca and coconut flours absorb liquid and the mix will thicken slightly.
- Cook waffles in batches and serve immediately for best texture.
- Adjust spices to your taste; a bit more cinnamon or ginger brightens the flavor.
Other Paleo waffles you’ll love
Paleo Belgian Waffles
Paleo Blueberry Waffles
Paleo Apple Cinnamon Waffles
Paleo Chocolate Cherry Waffles
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Paleo Pumpkin Waffles (Gluten-free, Dairy-free)
Equipment
- 1 waffle maker
Ingredients
Pumpkin waffle 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
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
Pumpkin frosting ingredients:
- 1/4 cup pumpkin puree
- 1 1/2 Tbs almond butter
- 2 Tbs maple syrup
- A pinch each ground cinnamon, cloves, nutmeg, and ginger
Instructions
Pumpkin Waffle Instructions:
- Whisk pumpkin puree, eggs, olive oil, almond milk, and maple syrup in a bowl until combined.
- In a separate bowl, stir together almond flour, tapioca flour, arrowroot, coconut flour, cinnamon, nutmeg, ginger, cloves, and baking soda.
- Add the dry mix to the wet ingredients and stir until well blended. Let the batter rest while you heat the waffle maker.
- Lightly oil and preheat your waffle iron. Pour batter into the hot waffle maker and cook until the waffles are golden and crisp. Repeat with remaining batter. Yields about 6 waffle squares (size depends on your waffle iron).
Pumpkin Frosting Instructions:
- Combine pumpkin puree, almond butter, maple syrup, and the pinch of spices. Whip until smooth and fluffy. Spread atop warm waffles and serve with optional toppings.
Notes
- Preheat your waffle iron well so the outside crisps while the inside remains tender.
- Cooking times vary by machine—follow your waffle maker’s guidelines for best results.
- Serve waffles immediately for optimal texture.
- Adjust the spice amounts to suit your preference.
Nutrition
Carbohydrates: 39 g
Protein: 11 g
Fat: 22 g
Nutrition information is automatically calculated and should be used as an approximation.