Paleo Pumpkin Waffles

There is no doubt that the fall season calls for a pumpkin-focused meal. What better (and fun) way to check that box than with waffles! These flavor-filled pumpkin goodies are bound to be a hit with anyone in your household. Start your day with a healthy gluten-free, dairy-free meal, or freeze for a quick handheld snack later in the week!


  • 3 large eggs at room temperature
  • 3/4 cup pumpkin purée
  • 1/4 cup almond milk
  • 3 tablespoons coconut oil refined, melted and cooled to almost room temperature
  • 1/3 cup maple sugar or coconut sugar
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup blanched almond flour
  • 1/2 cup tapioca flour or arrowroot
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon aluminum-free baking powder
  • 1/2 tsp sea salt
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger


  1. Preheat your waffle iron and spray well with cooking spray to avoid sticking.
  2. In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
  3. In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
  4. Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/3 cup of batter per waffle, but use what works for your iron and preference.
  5. Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
  6. Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
  7. To cook from frozen, you can put them in a toaster oven or pop toaster the same way you would cook a store-bought frozen waffle. Enjoy!


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Dr. G
Dr. G

Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.