When it comes to weekend breakfasts, it doesn’t get much more decadent than waffles. There is something about a tender waffle with a crispy crust that just can’t be replicated. But what is better than regular waffles? These Paleo pumpkin waffles that bring the flavor of fall into your kitchen whether it’s November or July. It all starts with the spice blend, ginger and cinnamon, with just a dash of nutmeg and cloves to round out the flavor. Then there’s the pumpkin puree, it adds moisture and sweetness, along with the perfect warm orange color. These waffles are fancy enough to serve to guests but easy enough to whip up for yourself. Try them once and you’ll find yourself reaching for the recipe again and again.
4 Health Benefits of Pumpkin
Pumpkin is packed with vitamin A – In fact, ½ cup of cooked pumpkin contains 100% of your daily recommended intake. Vitamin A is so strongly with associated eye health that one of the most common causes of blindness is vitamin A deficiency [1, 2].
Pumpkin is rich in antioxidants – Studies have indicated that some of the antioxidants in pumpkin may help protect the skin from sun damage [3, 4].
Pumpkin is also high in vitamin C – Vitamin C is essential for your body to make collagen, which supports healthy skin [5, 6].
Pumpkin contains nutrients that support heart health – Along with vitamin A and vitamin C, pumpkin is high in potassium. High potassium intake is associated with many positive health outcomes, including lower risk of stroke [7, 8].
How to Make Your Own Almond Milk for Cooking and Drinking
The easiest method is to use a high-speed blender but you can use a less powerful blender as well (just make sure to soak and strain) or even an immersion blender.
More Paleo Pumpkin Recipes to Enjoy All Year Round
Whether you buy a can of pumpkin puree or make your own, it’s a safe bet you won’t use it all in one recipe. Here’s a few suggestions on how to use up your leftover pumpkin puree.
Prepare a small batch of pumpkin spice by combining the spices in a small bowl. Set aside.
Mix the coconut flour, erythritol, salt, baking powder, and pumpkin spice in a bowl. In a separate bowl, whisk together the egg, almond milk, melted ghee, and pumpkin puree.
Add the wet mixture to the dry mixture and whisk well until you achieve a thick slurry consistency. If it is too thick, add a dash of almond milk.
In the meantime, heat a greased waffle maker. Add the batter, cooking the waffles until crispy. Remove carefully and serve with a dusting of confectioners erythritol.
Notes
This recipe was made using our waffle maker which makes two 5 x 5-in (13 x 13cm) waffles. If your waffle maker is bigger, double up the recipe.
All nutritional data are estimated and based on per serving amounts.
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