Paleo Pumpkin Waffles

Looking for delicious and easy fall breakfast ideas? These homemade pumpkin waffles are wonderful and can happen in your kitchen easy!

We have had a BUSY Fall so far and were all worn out from the activities so I decided we would all sleep in on a Sunday morning and rest up and enjoy a yummy Fall breakfast together before we had to hit the road running to our Sunday afternoon activities. Not only are these yummy but healthy and paleo friendly.

The recipe is simple and makes a quick batter from scratch with an entire cup of pumpkin, eggs, flour, spices like cinnamon and nutmeg and milk. Super easy! Bake to crispy and fluffy perfection in your waffle iron, then load them with your favorite healthy toppings for breakfast and there you have a wonderful Fall breakfast in your kitchen.

WET INGREDIENTS IN BLENDER

A few tips to make sure these simple pumpkin waffles turn out perfectly for you:

Don’t overmix the batter

When stirring the wet ingredients into the dry ingredients, you want them to be just mixed.

If you whisk both together really hard, the waffles will turn out more dense and chewy instead of light and fluffy.

Because of the pumpkin, the waffles are quite soft as-is. If you don’t bake them right in your waffle iron, they will not turn out the way they should.

Use medium-high heat and allow the waffle maker to fully heat up before greasing.

Bake the waffles until they are crispy on the outside. They will crisp up more once they’re out of the waffle maker and soften back up if left at room temperature for too long.

The waffles might look a bit gooey when cut into while warm, but if you tear them you should see how fluffy they are.

You can also freeze them to enjoy later.
What should I do with the left over pumpkin? Below is a tip!
I spoon the remaining pumpkin into ice trays so that I can use it in protein shakes for bowls later!

Ingredients

  • 1/2 cup coconut flour

  • 1/2 cup almond flour/meal

  • 1 tablespoon pumpkin pie spice or 1 1/2 teaspoons cinnamon

  • 3/4 teaspoon ginger

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon allspice or cloves

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 5 large eggs

  • 2 tablespoons olive or melted coconut oil

  • 2 ripe medium bananas, mashed

  • 1/2 cup pumpkin puree

  • 3/4 cup almond milk

  • Preferred toppings for serving

Instructions
  1. Preheat waffle iron and spray with a natural cooking spray.

  2. Combine all wet ingredients in a blender (or food processor) and blend until smooth. Add dry ingredients to blender and blend until well combined.

  3. Continue to spoon out and spread batter over waffle iron until you have cooked all waffles. To keep cooked waffles warm, while cooking all waffles, heat oven to 200 degrees F. and place cooked waffles in the oven.

  4. Top with maple syrup, almond butter, honey, jam, fresh fruit, chopped nuts and/or chocolate chips. Enjoy!

“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”

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