These Paleo Pumpkin Waffles bring all the cozy vibes of pumpkin pie but in a fueling form. Made with real pumpkin, almond flour, and warm fall spices, they’re the perfect dairy and grain-free breakfast to kick off a crisp autumn morning or fun weekend brunch.

"These were absolutely delicious! I could honestly eat these year-round and I love that they were low carb, so they fit nicely into my diet!" - Julianne
A Quick Look At The Recipe
- ⏲️Ready In: 25 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 206 kcals and 6 grams of protein
- 📋 Main Ingredients: Almond flour, coconut flour, pumpkin puree, spices, eggs.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
- ⭐ Why You'll Love It: Easy to make while curbing your sweet tooth in a healthy way.
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Boost your fiber and kick off your morning with something that feels indulgent but fuels you better. These healthy pumpkin waffles are made with almond flour and coconut flour for a slightly lower carb count, and they’re soft, fluffy, and totally gluten-free. I rotate them with these dairy-free pumpkin pancakes and pumpkin protein bread on chilly weekends, and my kids love them topped with almond butter and maple syrup.
They also reheat like a dream, which means I’ll often double the batch and freeze extras to pair with a crockpot pumpkin spice latte on lazy Saturdays. Or if I’m in a sweet mood, I’ll crumble one and top it with pumpkin protein pudding, basically all the PSL vibes.
Note: Starfrit sponsors this blog post! They were kind enough to send me a cast-iron waffle maker so that I could bring to you a tasty, healthy waffle recipe!
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💭 Why You’ll Love The Recipe
Cozy flavor: The almond flour waffles have all the comforting flavors of fall, and you'll be making them on repeat.
Healthy: Naturally dairy-free, gluten-free, paleo, and low-carb, these waffles tick all the boxes.
Meal prep-friendly: Just like this protein waffles recipe, the pumpkin ones freeze and reheat really well.
Ingredients and Substitutions

- Almond flour: This keeps the gluten-free pumpkin pecan waffles light and loaded with healthy fats. Make sure to use blanched almond flour and not almond meal (learn the difference between almond flour and meal) to keep a smooth texture.
- Arrowroot powder: This helps the ingredients for the coconut flour pumpkin waffles bind together. Cornstarch would work here as well, but I haven't tried xanthan gum like in these gluten-free waffles.
- Canned pumpkin puree: Do not confuse this with pumpkin pie filling, as that would amp up the sugar in the waffles.
See the recipe card for full information on ingredients and quantities
Flavor Variations
Chocolate: Chocolate pumpkin waffles are a tasty kind of change! All you need to do is add cocoa powder to the batter along with some chocolate chips for a double chocolate taste.
Toppings: The best way to vary paleo waffles is in the way you dress them up. Maple syrup, Whole30 whipped cream, coconut milk caramel sauce, and toasted pecans are all tasty ideas.
Nutty: Want to bring out a nutty flavor? Add almond extract to the batter along with toasted pecans to create pecan pumpkin waffles.
How To Make Paleo Pumpkin Waffles

Step 1: Mix together all dry ingredients for the waffles before adding the wet ingredients one by one.

Step 2: Stir until combined and no clumps remain. Let the batter sit for 5 minutes before re-stirring.

Step 3: Portion the batter into a pre-heated, greased waffle machine and smooth out the tops.

Step 4: Cook until firm and golden (about 9 minutes). Leave the lid open and let them sit for a few minutes before removing.
Expert Tips Tips
- Let the batter sit: Make sure to let the pumpkin pecan waffles mixture sit for a few minutes after mixing the ingredients together. This will allow the flour to absorb the liquid
- Cook before opening: Do not open the waffle maker for at least 10 minutes as the waffles cook. Otherwise, you risk breaking them apart.
- Removing them: You'll need a silicone spatula to help remove the waffles. Remember that they're very delicate, so move slowly.
Choosing a Waffle Maker
These paleo pumpkin pecan waffles were made in the Heritage The Rock Waffle Maker courtesy of Starfrit, and let me tell you, it’s a game changer. I’ve been gradually swapping out old cookware for cast iron, so I was excited to give this one a spin. Not only does cast iron stay hot longer, but it also wipes clean easily and doesn’t come with the worry of coatings flaking into your food.
Another major win? The waffle molds are large and one inch deep, which means no more endless batches with tiny compartments. The waffles turn out golden and indulgent every time. And honestly, for someone who had never used a waffle maker before, the Rock Waffle Maker was super intuitive, making cozy breakfasts even easier.
How To Store Them
Once cooled, you can store gluten-free pumpkin waffles in the fridge for up to 3 days or the freezer for up to 2 months. Make sure to separate layers of waffles with pieces of parchment paper so that they don't sink into each other.
Just like peanut butter banana pancakes, let frozen waffles thaw in the fridge overnight. Then, pop them into the toaster to reheat them. This makes one of the easiest make-ahead breakfast recipes for busy mornings.
Paleo Pumpkin Waffles FAQs
Waffle batter gets thick at the bottom when you mix the gluten-free batter, but don't let it sit for a few minutes before mixing again and pouring. Gluten-free flours absorb liquid, but it takes a few moments. If you pour out half the batter into the waffle iron and then the rest sits, the second batch of waffles will be denser.
Though you can make pumpkin waffles with gluten-free flour, you would need to omit the coconut flour and arrowroot powder to do s,o as well as use more liquid. Gluten-free flours absorb more liquid and bind together more easily than almond and coconut flours.
It's the egg yolks that help hold the pumpkin waffles together and, in conjunction with baking powder, help rise the waffles and make them fluffy. Though egg whites will help with this a little, the texture of the waffles would be altered.
To keep pumpkin waffles crispy, first cook them long enough to become crispy. Then, when you're warming them waiting for the next bath to cook, lay them flat to keep them warm. Stacking them on top of one another causes the steam to seep into the waffles, and they become softer and less crispy.

More Healthy Pumpkin Recipes
If you tried this Paleo Pumpkin Waffles Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!

Paleo Pumpkin Waffles (Dairy Free)
Video
Equipment
- Starfrit cast iron waffle maker
Ingredients
- 1 cup almond flour blanched
- 1 tbs arrowroot powder
- 2 tbs coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ⅓ cup canned pumpkin puree
- 3 eggs
- 1 tbs coconut oil measured solid then melted
- ½ cup almond milk
- ⅛ cup honey
Instructions
- Pre-heat the waffle maker to high and grease it with a non-stick spray. Melt the coconut oil in the microwave.
- In a large bowl, combine all the dry ingredients and mix well.
- One by one, whisk in the eggs, coconut oil, pumpkin, dairy-free milk, and honey together until smooth.
- Let the waffle batter sit for 3-5 minutes for the coconut flour to absorb.
- Portion out four waffles into the Heritage Rock Waffle Maker. Make sure there's no thin spots and use a silicone spatula to gently shape them.
- Close the lid fully (but do not lock it) and let them cook for 9-11 minutes (if you like your waffles crispy, cook for another five minutes).
- Open the waffle maker and let the waffles sit for another 2 minutes before using a silicone spatula to remove the waffles. Pour any remaining batter to make the last waffle and repeat cooking instructions.
- Top with your favorites and enjoy!
Notes
- Let the batter sit: Make sure to let the pumpkin pecan waffles mixture sit for a few minutes after mixing the ingredients together. This will allow the flour to absorb the liquid
- Cook before opening: Do not open the waffle maker for at least 10 minutes as the waffles cook. Otherwise, you risk breaking them apart.
- Removing them: You'll need a silicone spatula to help remove the waffles. Remember that they're very delicate so move slowly.
- Cooking them: The waffles come out fluffy and light after 11 minutes. if you prefer your waffles crispy, cook them for an additional five minutes.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition

Elizabeth Swoish says
So delicious and way better than storebought mixes! Thanks for the great recipe!
fitasamamabear says
Yes! Store-bought are yummy... but nothing beats homemade!
Luca says
They look so good. My partner and I are crazy about waffles and these turned out amazing!
fitasamamabear says
Haha waffles are LIFE. I freeze them for the kids so we just have to pop them in the toaster- such a simple breakfast!
Jeannie says
we use maple syrup and enjoyed it as vegan pumpkin waffles its super tasty!
fitasamamabear says
Yay!! Maple syrup is a staple in our house too lol did they still hold together properly? If so, I'll make a note for everyone!
Linda says
This sounds amazing!
fitasamamabear says
They're a tasty one!
Ash says
Yum
Cynthia Priest says
Do you have a nut free alternative to almond flour? My sons’ preschool is nut free. Love the idea of pumpkin waffles!
fitasamamabear says
I don't have one written down but I did do a nut-free alternative when trying them. I can easily play around in the next few weeks with one if you like! if you send me your email (if you don't want to drop it here, email me at [email protected] with the subject Waffles Rock) and I can email it over manually when I finish it!
fitasamamabear says
I sent you an email with a nut-free recipe!
Kristen says
I keep saying it’s too early for pumpkin, but not when you’re talking yummy waffles! These are delish.
fitasamamabear says
Haha I was saying that too! It's getting cool here not though so I'm on board. And... waffles haha
Sabrina says
These are so good! I made a batch and stored them in a bag after fully cooled. They were perfect to pop in the toaster each morning for a healthy breakfast that tasted like a treat. Thanks!
fitasamamabear says
You are so awesome, thank you for giving them a try! They definitely give breakfast a more indulgent feel but they're super light. So happy you enjoyed them!
JustineCelina says
Okay -- these look absolutely incredible! It's just about time for me to put pumpkin in ALL THE THINGS and I've bookmarked this recipe for weekend brunch. Thanks so much for sharing!
fitasamamabear says
Haha they turned out amazing. I think we've eaten six batches already so I'm actually almost over pumpkin season already 🙁 They make such a tasty freaking brunch though- enjoy!
Colleen says
These look so good and I love that they're gluten-free. I know they will be a hit at my house this weekend. Thanks for sharing!
Lamia says
Sounds delicious.
Will definitely give it a try!
fitasamamabear says
Hope you enjoy them!
Kaylee says
You had me at "pumpkin" and "waffles"! 🤣 This recipe looks delicious! I used to make something very similar, but I haven't in several years because I've found it hard (and expensive!) to source organically grown almonds and almond flour. I absolutely love using almond flour - so sad that it's such a highly treated crop. But, if/once I track down some good, clean almond flour, I will have to give this recipe a try!
fitasamamabear says
Haha right? Perfect combo lol Ah I can understand that, the one I purchase isn't organic and it's STILL alarming how expensive it is. Have you checked out Wildly Organics? I don't think they have blanched but they do have almond flour (and other awesome stuff)
Laura says
These look absolutely delicious!! Love that they’re gluten free, can’t wait to try them😊
fitasamamabear says
Thank you so much! Haha yup, gluten-free is a necessity around here
Vladka says
These looks really delicious, my kids are crazy about waffles. I am glad I can serve something healthy for their breakfast.
fitasamamabear says
My kids are newfound waffle addicts too haha so having some healthy ones on hand is a life saver!
Heather says
I have always been curious what the difference between blanched almond flour and regular almond flour, now I know.
yum, these sound delicious and I have breakfast for dinner on the meal plan this week so we're going to try these out, in my waffle stick pan.
fitasamamabear says
Omg breakfast for dinner is my favorite haha. Yes! I used the almond flours interchangeably for years but there were issues, I finally looked up why and now I like to tell everyone lol