Paleo Pumpkin Waffles with Coconut Flour Recipe

I absolutely love cozy breakfast recipes that feel indulgent but are actually nourishing, and this Paleo Pumpkin Waffles with Coconut Flour Recipe hits that sweet spot perfectly. Whenever the leaves start turning or I just want a warm, comforting bite in the morning, these waffles come to the rescue with their tender crumb and that irresistible pumpkin spice aroma.

You’ll find that the magic here is the blend of coconut flour and arrowroot starch that makes the waffles light yet satisfyingly fluffy without any graininess. Plus, it’s a smart choice if you’re following a paleo lifestyle or just want to avoid gluten and refined sugars while still enjoying a treat. Trust me, once you try this recipe, it’ll quickly become your go-to fall breakfast or weekend brunch favorite!

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to create a light, tender waffle that’s packed with pumpkin flavor and just the right hint of sweetness. Plus, they’re pretty common paleo staples, so you might already have them in your pantry!

• Coconut Flour: This is your gluten-free base, super absorbent so you’ll need less of it than regular flour.
• Arrowroot Starch: It helps give the waffles a nice light texture and crisp edges.
• Coconut Sugar: Adds natural sweetness without the blood sugar spike of refined sugars.
• Paleo Baking Powder: Make sure to check your brand is aluminum-free and paleo-friendly for best results.
• Cinnamon: A must for pumpkin recipes to bring warmth and spice.
• Nutmeg: Adds a subtle depth and nutty hint that pairs beautifully with pumpkin.
• Salt: Balances out the sweetness and enhances the flavors.
• Eggs: The protein and fat from eggs give structure and richness.
• Pumpkin Puree: Use canned or fresh pumpkin for that moist, flavorful punch.
• Avocado Oil: A neutral oil that keeps waffles moist without overpowering flavor.
• Vanilla Extract: Rounds out the batter with subtle sweetness and aroma.

Variations

I love making this Paleo Pumpkin Waffles with Coconut Flour Recipe my own by swapping in mix-ins or adjusting the spice level to match the season or mood. Feel free to experiment—you might discover a new family favorite just like I did!

• Chocolate Chips: Adding a handful of paleo-friendly chocolate chips makes these waffles feel like a special treat—my kids go wild for this variation on weekends.
• Maple Syrup Sub: For natural sweetness, swap the coconut sugar with a bit of maple syrup, but be mindful it might change the batter thickness slightly.
• Nut Butter Swirl: Stir in spoonfuls of almond or cashew butter just before cooking for a rich, nutty surprise inside the waffles.
• Spice Levels: Increase cinnamon and nutmeg or add cloves for a deeper fall spice flavor when you want to cozy up your breakfast even more.

How to Make Paleo Pumpkin Waffles with Coconut Flour Recipe

Step 1: Mix Your Dry Ingredients Thoroughly

In a medium-sized bowl, whisk together coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt until evenly combined. I like doing this first so the spices and leaveners are distributed well, which helps avoid any clumps in the final batter.

Step 2: Add the Wet Ingredients and Blend

Whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract until you get a smooth, thick batter. I’ve learned from experience that letting the batter sit for about 5 minutes after mixing helps coconut flour absorb the moisture fully and creates a perfect waffle texture.

Step 3: Preheat and Cook Mini Waffles

Plug in and preheat your mini waffle iron while also heating your oven to 200°F, where you’ll keep finished waffles warm. Pour about 1/4 cup of batter per waffle, close the lid, and cook until set and golden (usually a few minutes). I always place cooked waffles on a wire rack inside the warm oven to keep them crispy and ready all at once.

Step 4: Repeat & Serve

Keep repeating the process until you’ve used up all the batter. These mini waffles are great for portion control and freeze well if you want to make extra ahead. Serve warm with your favorite toppings and enjoy that seasonal pumpkin goodness!

How to Serve Paleo Pumpkin Waffles with Coconut Flour Recipe

Garnishes

I love topping these waffles with a dollop of coconut yogurt or a drizzle of pure maple syrup to keep it paleo-friendly. Adding toasted chopped pecans or walnuts adds a lovely crunch, and a sprinkle of cinnamon on top really brings out the spice notes. Fresh berries also brighten it up beautifully and offer a nice color contrast.

Side Dishes

To round out breakfast, I often pair these waffles with crispy turkey sausage or scrambled eggs for a protein boost. A side of sautéed greens or roasted sweet potatoes also complements the pumpkin flavors nicely, making it a balanced and satisfying meal.

Creative Ways to Present

For special occasions, I like stacking the mini waffles into a pumpkin waffle tower layered with cinnamon-spiced whipped coconut cream. Adding a dusting of powdered coconut sugar and a cinnamon stick garnish turns breakfast into a festive experience that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover waffles in an airtight container in the fridge for up to 3 days. Layering waffles with parchment paper helps prevent sticking, and they hold their texture surprisingly well when refrigerated.

Freezing

Freezing is super easy—just flash freeze the waffles in a single layer, then transfer to a sealed freezer bag. This way, they last up to 2 months and you can pull out individual waffles whenever you want a quick paleo pumpkin breakfast fix.

Reheating

I reheat frozen or refrigerated waffles either in a toaster or under the broiler for a couple of minutes to bring back crispiness. Avoid microwaving if you want to keep that perfect texture, though it’s okay in a pinch!

FAQs

Final Thoughts

This Paleo Pumpkin Waffles with Coconut Flour Recipe truly feels like a cozy hug in waffle form, and I’m so glad I discovered it to share with you. It’s easy enough to whip up on weekday mornings or special weekends, and just the right balance of pumpkin spice and nutrition that you don’t have to feel guilty enjoying. Give it a try — I promise once you taste that tender, warm waffle, you’ll be making it again and again!

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