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Pumpkin Waffles

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  • Author: Monster Cookie
  • Total Time: 50 minutes
  • Yield: 8 waffles 1x


There’s no better start to a crisp fall morning than with these healthy, protein filled, pumpkin waffles!


  • 12 eggs
  • 1 can pumpkin
  • 1/2 teaspoon salt
  • 2 teaspoons aluminum-free baking powder
  • 1 Tablespoon cinnamon (or pumpkin pie spice)
  • 1/4 cup granular sweetener (our family uses the Lakanto brand)
  • 1/2 cup vanilla protein powder (see above for suggestions!)
  • 1 cup coconut flour
  • 1 can coconut milk


  1. Plug in your waffle iron to start heating up (see above for the non-toxic waffle iron our family uses!)
  2. In the order listed above, add the ingredients to a slowly running mixer. Mix until well combined (see above for the “fancier” directions – it takes about 10 minutes longer to make, but we think it makes fluffier, crispier waffles!).
  3. Pour 3/4 cup to 1 cup of batter onto your waffle iron depending on the size of your waffle iron.
  4. Cook for two minutes on each side, or until the waffle is cooked and crispy on the outside.
  5. Enjoy hot with butter or any of the suggested toppings above!


Storage: Keep in the fridge for up to 5 days in an airtight container or storage bag.

Freezer: These waffles freeze really well! Store in an airtight container or bag for up to 3 months for best freshness (although they are safe to eat indefinitely in the freezer!).

Reheat: To reheat, toast in a toaster oven (or you can low broil in a regular oven) for 5 minutes, flipping halfway through for crispy waffles, or you can reheat in the microwave for 30 seconds (this will result in “soggy” waffles).

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes