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Pumpkin Waffles

Prep time 15 min
Cook time 15 min
Total time 30 min

Prep time 15 min
Cook time 15 min
Total time 30 min


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. 

Serves 12

2 cups almond flour

2 tablespoons coconut flour

⅓ cup coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon Ground Cloves

8 large eggs

6 tablespoons coconut oil, melted


In a medium bowl combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, sea salt, cinnamon, ginger and cloves.


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.


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
Sodium: 260mg
Fiber: 4g
Protein: 6g
Sugar: 7g

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