Almond Flour Pumpkin Waffles – Crispy & fluffy paleo pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round! (Gluten free, dairy free, paleo friendly & naturally sweetened)
Waffles are an institution in my family.
A big, giant waffle breakfast is one of the key Christmas morning traditions at our house growing up, and breakfast for dinner has always been a regular part of the rotation.
All that to say, I pretty much love my waffles any way I can get them–oatmeal, lemon, mixed berry, gingerbread, pumpkin… I love them all!
These crispy, fluffy almond flour pumpkin waffles are exactly what I’m talking about. They’re all the good things about waffles.
Here’s why I think you’ll love them as much as we do…
What Makes These Gluten Free, Paleo Pumpkin Waffles Amazing:
They’re pretty darn nutrient dense. Almond flour has healthy fats, protein, vitamins and minerals that white flours or all-purpose gluten free flours tend not to have. This means our almond flour pumpkin waffles are more filling, which makes them a great option to keep you going all morning long. They’re also gluten free, dairy free, and naturally sweetened!
The texture is AWESOME. My dream waffle is crispy on the outside while light and fluffy on the inside. These healthy pumpkin waffles are both!
They freeze & reheat like a dream. I love when I can freeze leftovers! I often make a double batch of these gluten-free pumpkin waffles and freeze half. We can pull out leftovers one at a time for breakfasts throughout the week, or dinner on a crazy night. (See below for how I freeze & reheat them.)
Let’s Talk Toppings! Here Are Our Favorite Toppings For Almond Flour Pumpkin Waffles:
First off, let me just say these paleo pumpkin waffles taste delicious all on their own thanks to those lovely warm spices and flavors. But adding toppings to waffles is part of the fun, so here are some of our favorite pumpkin waffle toppings…
- Maple Syrup. I have to start with this classic. A little maple syrup in every crispy pocket of these waffles is a total delight.
- Toasted Pecans. I love the nutty crunch that pecans add to these paleo pumpkin waffles.
- A Dollop Of Whipped Cream. A big spoonful of whipped coconut cream on top makes these feel like a total treat. Feel free to get the store-bought kind for ease, or whip up your own!
- Leftover Cranberry Sauce. Just tossing this out there because I love it so much…try these almond flour pumpkin waffles with a bit of leftover Orange Honey Cranberry Sauce at Thanksgiving time. The bright, sweet tart flavor pairs so nicely with the warmth and spice of the waffles.
- A Few Chocolate Chips. Chocolate + pumpkin are so good together! My kids love when I add a few chocolate chips on top of their waffles.
FAQ + Tips For The Best Almond Flour Pumpkin Waffles:
How To Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
Use The Right Kind Of Flour! Use blanched, finely ground almond flour. I like Honeyville, Wellbee’s, and Anthony’s. Almond flours vary in density, and a good way to get consistent results is to measure properly, using the Scoop and Level Method–fluff the flour with a spoon/whisk/fork, then scoop with a spoon into a measuring cup (rather than scooping with your measuring cup, which can compact the flour). That said, the BEST WAY to get perfect waffles is to weigh your ingredients with a kitchen scale.
Freeze & Reheat Leftovers – We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for 5-10 minutes.
Waffle Irons – If you’re in the market for a waffle iron, we’ve owned FIVE in our 10.5 years of marriage. (cue: all the eye rolls. Believe me, I’m right there with you.) This is my pick for a standard, fairly thin waffle. This Mickey waffle maker makes the PERFECT kid-friendly sized Mickey-shaped waffles. And this Belgian-style waffle maker will give you amaaazing Belgian style waffles (and it cooks 2 at once!).
The Mickey Waffle iron is the favorite for my kids, and the Belgian iron is my overall pick.
Paleo Notes – If you’re strictly paleo, you’ll need to be sure to use a paleo-approved baking powder option. (Baking powder tends to contain cornstarch, which isn’t paleo approved.) You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
Love Healthy Pumpkin Recipes? You’d Probably Like…
- Pumpkin Chocolate Chip Muffins (Gluten Free & Dairy Free)
- Baked Pumpkin Oatmeal (Gluten Free & Vegan)
- Pumpkin Taco Soup (Paleo & Whole30 Approved)
- Blender Pumpkin Oatmeal Pancakes (Gluten Free & Dairy Free)
- Instant Pot Pumpkin Steel Cut Oatmeal
- Pumpkin Overnight Oats
Gluten Free Almond Flour Pumpkin Waffles
- Total Time: 30 minutes
- Yield: 5–6 servings (depending on your waffle iron) 1x
Description
Crispy & fluffy pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round!
Ingredients
- 1 2/3 cup (150g) blanched almond flour
- 1/2 cup (60g) arrowroot powder or tapioca starch
- 2 tsp baking powder (see notes for paleo)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (120g) pumpkin puree
- 1/2 cup unsweetened almond milk (or your favorite milk)
- 1/4 cup pure maple syrup
- 2 eggs
- 3 Tbsp ghee, avocado oil, or coconut oil (can sub butter or vegan butter), melted
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil.
- In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
- Add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla. Whisk to combine well.
- Scoop batter into your waffle iron and cook according to your waffle maker instructions.
- Repeat with remaining batter until all the waffles are cooked.
Notes
Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
Freeze & Reheat Leftovers – We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for about 5 minutes.
Paleo Notes – If you’re strictly paleo, you’ll need to be sure to find a paleo-approved baking powder option. Baking powder tends to contain cornstarch, which isn’t paleo approved. You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Waffles
- Method: Waffle Maker
- Cuisine: American
Keywords: pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, gluten free pumpkin waffles, almond flour pumpkin waffles, almond flour waffles
I never review recipes, but OH. MY. GOODNESS. These are truly a masterpiece. One of my biggest pet peeves is when someone gives a recipe five stars and in the comments it says, “These look delicious. I can’t wait to try them.” Don’t rate the recipe if you haven’t made it. Rant over.
They don’t resemble paleo baked goods at all. I can’t tell the difference between these and “regular” food. Even my kids like them.
I’ve made them a couple of times. They did stick some with coconut oil but worked fine with butter.
I had them with leftover cranberry sauce this morning, very good. I also freeze them and make a quick almond butter sandwich with them on work mornings.
Thanks for the recipe!
★★★★★
Trixie – THANK YOU so much for taking the time to leave a review! It’s so helpful. I’m going to have to try that almond butter sandwich idea. Sounds SO GOOD!!!
I sifted my dry ingredients and used egg replacement (vegan egg brand). Hard to find vegan and gluten-free waffles that give that soft center, beautiful rise, and crisp outer. These nailed it!
★★★★★
Ooh, great tip! Thank you so much for sharing and taking the time to leave a review. It’s SO appreciated!
Wow – these are amazing!! My non-paleo hubby begs me to make these! That’s a win in my book!
★★★★★
Michele – You’re the BEST! Thank you so much for leaving a review. I appreciate it so much! So glad these were a win with your family!
These were delicious!!! I followed the recipe to the letter and was a little concerned, as the batter turned out really thick. But there was no need to worry, as the waffles turned out amazing. Crispy on the outside with just the right amount of pumpkin flavor. Thanks so much for the tip about putting the waffles in the oven on a rack to keep them warm. Total gamechanger! Will definitely be revisiting this recipe this fall.
★★★★★
Mindy – I’m so glad you loved them! They’re one of my favorites for the fall and winter. THANK YOU for leaving a review!
Great waffles! My husband makes these for me & I’m in love with them. There is nothing better for breakfast than these waffles.
★★★★★
I’m so glad you loved them!!! Thank you so much for leaving a review. 🙂
I have tried a few healthy breakfast bread (pancakes, waffles, muffins, etc.) recipes and I always end up being the only one in my family who will touch them, and I’m only doing it so I’m not wasting ingredients and because they’re healthy. These, on the other hand, are absolutely delicious and my husband, 4 yr old and 2 yr old all loved them as well! Thanks!
★★★★★
Staci – You totally made my day with this review! I’m so glad it was a win for everyone!
These were tasty pumpkin waffles. I used sunflower oil and tapioca starch in mine and did have a problem with the first batch splitting in half as they really wanted to stick to my waffle iron. I made sure to use a heavy coating of avocado oil spray on the waffle iron for the next two batch and even then had to pry everything off carefully with a fork. Not sure if the tapioca made them especially sticky? Wondering if anyone else had this issue.
Tapioca starch can definitely make them more sticky. And I’ve found some irons stick more than others–I’m so sorry you ran into trouble!
Can the eggs be substituted for flax seed eggs?
I don’t think I’d recommend it for this. I think it would increase their likelihood of sticking. I’m sorry!
These were perfect! One of my favorite waffle recipes ever! Made them exactly as written to use up some leftover pumpkin and so glad I did! First time checking out your site, so I’ll be trying more of your recipes!
★★★★★
Oh, that’s so lovely to hear! I’m glad you enjoyed them Kim! 🙂
This was indeed a very successful recipe at Nana’s house <3 My 4 year old granddaughter loved hers! I "hid" some raisins in the waffles and topped with whipped cream and sliced frozen strawberries – sprinkled with cinnamon. I'll be looking for more of your recipes!
So glad you loved it!