Pumpkin Waffles

Pumpkin Waffles

Move over pumpkin spiced lattes, there’s a new pumpkin star in town: these spectacular Pumpkin Waffles! If I could eat a warm stack of these seasonal waffles every single day from Sept through Dec I would…mmmmmm. To make these waffles as fresh and pumpkin-y as possible I used freshly baked pumpkin puree in the batter. (I used this recipe for Cinnamon Baked Pumpkin.) You could always use canned pumpkin if you have that on hand.

Pumpkin Waffles
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 12


  1. In a medium bowl combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, sea salt, cinnamon, ginger and cloves.
  2. In another bowl beat the eggs. Add the coconut milk, mashed pumpkin and melted coconut oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened. Let the batter sit for 10 minutes.
  3. Cook the batter in a preheated, greased waffle maker according to the manufacturer’s directions. Serve warm with chopped pecans and pure maple syrup. Enjoy!

Calories: 293     Fat: 24g     Carbohydrates: 15g     Sugar: 7g     Sodium: 260mg     Fiber: 4g     Protein: 6g    

Pumpkin Waffles



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