Paleo Pumpkin Waffles with Coconut Flour Recipe

I absolutely love these Paleo Pumpkin Waffles with Coconut Flour Recipe because they bring all the cozy fall flavors to the breakfast table without any gluten or grains. When I first tried this recipe, I was amazed at how fluffy yet tender the waffles turned out, thanks to the coconut flour and arrowroot starch combo—it’s a game changer for paleo baking! If you’re looking for a warm, comforting breakfast that feels indulgent but is still clean eating, this is going to be your new favorite.

Whether you’re meal prepping for busy mornings or hosting a weekend brunch, these waffles work perfectly. You’ll find that the pumpkin puree adds just the right amount of moisture and subtle sweetness, while the warming spices like cinnamon and nutmeg bring that nostalgic fall vibe. Plus, the mini waffle size makes them easy to portion out and freeze for later, which is a huge win in my book.

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Ingredients You’ll Need

This Paleo Pumpkin Waffles with Coconut Flour Recipe uses simple wholesome ingredients that come together beautifully. Each one plays a role in making these waffles tender, flavorful, and allergy-friendly.

• Coconut Flour: This fiber-rich flour absorbs moisture well, so it’s key to balance it properly for best texture.
• Arrowroot Starch: Helps lighten the batter and adds a bit of crispness to the waffle edges.
• Coconut Sugar: Adds subtle caramel sweetness without refined sugars.
• Paleo Baking Powder: Essential for lift—make sure it’s paleo-approved to stay true to the recipe.
• Cinnamon: Brings warm spiciness that pairs perfectly with pumpkin.
• Nutmeg: A little goes a long way adding depth to the flavor profile.
• Salt: Balances sweetness and amplifies all the other flavors.
• Large Eggs: These bind everything together and give structure to the waffles.
• Pumpkin Puree: Use 100% pure pumpkin for moisture and that seasonal goodness.
• Avocado Oil: Keeps the waffles tender and adds healthy fats without overpowering flavors.
• Vanilla Extract: Enhances the sweetness and rounds out the spice notes.

Variations

I love how this Paleo Pumpkin Waffles with Coconut Flour Recipe is so easy to customize to your tastes or dietary needs. Once you get the base down, it’s fun to experiment with add-ins or style changes.

• Make it sweeter: Adding a tablespoon of maple syrup to the batter takes it up a notch for a sweeter treat—my kids beg for this version on weekends.
• Nut-free option: Swap avocado oil for melted coconut oil if you want to avoid all nuts and still keep that richness.
• Extra spice kick: Toss in a pinch of ground ginger or cloves if you like those more autumnal spice vibes.
• Chocolate twist: Stir in some mini dairy-free chocolate chips for a special occasion—these waffles disappear fast!

How to Make Paleo Pumpkin Waffles with Coconut Flour Recipe

Step 1: Mix Your Dry Ingredients

Start by combining coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt in a medium bowl. I like to whisk them together thoroughly so the baking powder is evenly distributed—this really helps the waffles rise evenly when cooking.

Step 2: Add the Wet Ingredients

Next, whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract until the batter is smooth. The batter will thicken after it sits for a few minutes because coconut flour is very absorbent—this is normal and exactly what you want.

Step 3: Preheat Your Waffle Iron and Oven

While the batter rests, plug in your mini waffle iron to preheat. Also, preheat your oven to 200°F and get a wire rack ready. This way, you can keep your cooked waffles warm and crisp as you finish the batch.

Step 4: Cook the Waffles

Pour about 1/4 cup of batter onto the waffle iron and cook until done—it usually takes a few minutes depending on your iron. Use a rubber spatula to gently lift them out so you keep the crispy edges intact.

Step 5: Keep Warm and Serve

Place the cooked waffles on the wire rack inside your warmed oven to stay hot and crisp while you finish the rest of the batter. This step really makes a difference if you’re feeding a crowd or want to serve everything hot at once.

How to Serve Paleo Pumpkin Waffles with Coconut Flour Recipe

Garnishes

I usually top these waffles with a dollop of coconut yogurt or a drizzle of pure maple syrup for that perfect sweet balance. Fresh berries or chopped pecans add a delightful texture and eye-catching color that makes breakfast feel special.

Side Dishes

Pair these waffles with some crispy bacon or sausage for savory balance, or a simple kale salad if you want to keep things light. For a brunch spread, scrambled eggs with herbs never disappoint.

Creative Ways to Present

When hosting, I love stacking mini pancakes into a pretty tower, dusting with cinnamon sugar, and adding edible flowers for a charming touch. You can also serve them alongside a warm spiced chai for perfect cozy vibes.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover Paleo Pumpkin Waffles with Coconut Flour Recipe in an airtight container in the fridge for up to 4 days. They keep surprisingly well and the flavor only gets better with a little time.

Freezing

These mini waffles freeze beautifully! I separate them with parchment paper in a container or freezer bag so they don’t stick together, then thaw or reheat as needed. A freezer staple that’s ready whenever cravings hit.

Reheating

I usually reheat either in a toaster or oven at 350°F for a few minutes to bring back their crispiness. Avoid microwaving if you want to keep them from getting soggy—crispy edges are half the fun!

FAQs

Final Thoughts

This Paleo Pumpkin Waffles with Coconut Flour Recipe has quickly become my go-to when I want a comforting breakfast that’s both healthy and indulgent. It hits that sweet spot of cozy fall flavors with a texture that’s fluffy, tender, and just right. Give it a try—I promise once you make these, you’ll find yourself coming back for more, especially on chilly mornings when you want a little extra warmth on your plate.

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