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These paleo and vegan pumpkin waffles are the perfect fall breakfast when you’re craving something sweet! They’re made with grain-free flours and are egg free.

A stack of pumpkin waffles on a plate.

Pumpkin season doesn’t stop at lattes! I love adding pumpkin to all kinds of baked goods, and it happens to be perfect in these waffles. Not only does it add to the fall flavor, but it helps to bind the waffles as an egg substitute for perfect paleo and vegan waffles.

The Ingredients you’ll need for Gluten-Free Pumpkin Waffles

  • Almond flour. I like to use Bob’s Red Mill or Anthony’s.
  • Ground flaxseed. You can omit this and add a little more tapioca starch if needed.
  • Tapioca starch. You can also use arrowroot starch.
  • Pumpkin puree. The star of the show!
  • Almond milk. I haven’t made this with other plant-based milk, but other options like oat milk or coconut milk should also work fine.
  • Maple syrup.
  • Pumpkin pie spice and baking powder. I love the baking powder from legit bread!

How to make Paleo Pumpkin Waffles

  • Mix dry ingredients. Combine the almond flour, flax, tapioca starch, cinnamon, and baking powder.
  • Fold in wet ingredients. Fold in the pumpkin puree, almond milk, almond butter, and maple syrup. The batter will be thick.

The pumpkin batter in a bowl.

  • Prepare the waffle iron. Grease lightly and preheat on a medium/low setting. Once preheated, ladle in about a third of the waffle batter.
  • Cook. Allow it to cook for 3 minutes or until cooked through and lightly crisp.
  • Serve. Top with extra maple syrup and sliced banana if desired.

A stack of pumpkin waffles with banana and maple syrup on it.

CAN YOU MAKE THIS RECIPE AHEAD OF TIME? DO THEY FREEZE WELL?

You can for sure make them ahead of time and freeze them for up to 1-2 months. They also stay fresh in the fridge for a few days.

CAN YOU MAKE THIS RECIPE NUT-FREE?

I haven’t successfully made this recipe without the almond flour. I do have a recipe for waffles in my cookbook that’s AIP and nut-free, but it’s different from this recipe.

CAN YOU ADD PROTEIN POWDER TO THESE WAFFLES?

I’ve tried to add collagen to this recipe and it does work, though it makes it a bit drier. Other protein powders may work, but you may have to add a bit more milk to balance the texture.

A stack of pancakes with banana and maple syrup on it.

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Paleo Pumpkin Waffles

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 3 waffles 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale
  • 1 cup + 2 tbsp almond flour (see notes for nut-free)
  • 3 tbsp tapioca starch
  • 2 tsp ground flaxseed
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/3 cup pumpkin puree
  • 1/3 cup almond milk (sub other plant-based milk)
  • 2 tbsp maple syrup

Instructions

  1. Using a large bowl, combine the almond flour, tapioca starch, pumpkin pie spice, ground flaxseed, and baking powder.
  2. Fold in the pumpkin puree, almond milk, and maple syrup. Stir until waffle batter forms. The batter will be very thick.
  3. Prepare the waffle iron by greasing lightly and preheating on a medium/low setting. Once preheated, ladle in about a third of the waffle batter into the center on the iron (the amount will vary depending on the size of your waffle iron). Close the waffle iron and allow it to cook for 3 minutes (cooktime may vary) or until cooked through and lightly crisp. Transfer to a plate and repeat for all of the batter.
  4. Serve topped with extra maple syrup and sliced banana.

Notes

I haven’t successfully made this recipe without the almond flour. I do have a recipe for waffles in my cookbook that’s AIP and nut-free, but it’s different from this recipe.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 10
  • Category: Breakfast
  • Method: waffle iron

Nutrition

  • Serving Size: 1 waffle
  • Calories: 284
  • Fat: 8.1g
  • Carbohydrates: 21.4g
  • Fiber: 2.8g
  • Protein: 6.2g

Keywords: pumpkin waffles