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Are you looking for your pumpkin fix, any way you can get it?

Skip the sugar filled PSL and try PSW (pumpkin spice waffles) instead! These Paleo Pumpkin Spice Waffles will satisfy your pumpkin spice craving without the sugar crash.

My Paleo Pumpkin Waffles are made with coconut flour and they are grain-free, dairy-free, sugar-free and perfect for fall. They taste delicious and make a hearty, filling breakfast. These are not what I would call light and fluffy waffles, but more cake-like and a little dense.

This is a variation of my standard coconut flour waffle recipe, but amped up for fall with pumpkin, cinnamon, clove, nutmeg and allspice. These waffles are dying to be topped with real, warm maple syrup. And served with a warm cup of pumpkin reishi hot chocolate.

Talk about an amazing Sunday morning brunch!

Are you salivating yet?

I thought so.

The combination of coconut flour and arrowroot powder helps these pumpkin waffles have a more cohesive texture. I love including arrowroot powder in my Paleo goodies because it helps hold together more like a traditional gluten flour.

On to the recipe!

This recipe makes a HUGE batch of Paleo Pumpkin Waffles. My original recipe was half this size, but I always end up making a big batch because these are such a hit at my house. These waffles freeze wonderfully, so I make the big batch every time and freeze them for quick breakfasts during the week.

If you’re not feeding a gaggle of kids like me (3 counts as a gaggle, right?), then feel free to half this recipe.

I prefer the traditional square waffles because each waffle is big enough for a meal AND fits perfectly in the toaster for re-heating. This is the waffle iron I use.

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Paleo Pumpkin Spice Waffles

These Paleo Pumpkin Waffles are made with coconut flour and they are grain-free, dairy-free, sugar-free and perfect for fall. They taste delicious and make a hearty, filling breakfast.

Servings 8

Ingredients

• 6 eggs
• 1 3/4 cup dairy-free milk of choice
• 3/4 cup organic pumpkin puree
• 1 tbs vanilla extract
• 1 cup coconut flour
• 1 cup arrowroot powder
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 cup coconut oil

Instructions

1. Combine wet ingredients (except coconut oil) in bowl of food processor and blend until smooth
2. Add dry ingredients and blend again
3. Add coconut oil and blend one final time
4. Batter will be thick
5. Measure batter in to waffle iron. I use a 1/4 cup measuring spoon for each waffle and it is just the right amount for my waffle iron
6. Cook to your waffle iron's instructions

Recipe Notes

Serve with warm maple syrup.
Freeze extra waffles for up to 3 months.
Makes 12 waffles.