Pumpkin Spice Waffles

Pumpkin season is here and we’re so pumped about today’s recipe that we’re going to keep our intro brief.

But first, why pumpkin?

Well side from the fact that pumpkins are fun to carve and make scary faces out of, pumpkins signal the start of the holiday season! Fall sweaters, warm soups, new boots, pumpkin spice – these things just go together.

But perhaps more importantly, pumpkin is a health foodies dream. Filled with fiber, beta-carotene, vitamin C, magnesium, potassium, and B vitamins, the flesh of the pumpkin is a delicious sweet treat that has transformed many of our favorite food groups.

Be sure to try our Pumpkin Spiced Waffles and leave us a comment below. Are you pumped for pumpkin season like we are? Any pumpkin recipe requests?

And for more great pumpkin recipes, check out our:

Pumpkin Spice Green Smoothie
Pumpkin Fudge
Pumpkin Turkey Crockpot Chili
Creamy Pumpkin Sage Soup
Coco Nutty Pumpkin Pie

With pumpkin spice and everything nice,

P.S. – While pumpkin is not cleanse friendly, it’s still a ridiculously healthy food and one of our 80:20 favorites – especially this time of year!

Pumpkin Spice Waffles

Yield: 8-10 waffles


  • ¾ cup pumpkin puree
  • 2 ripe bananas, mashed
  • 5 large eggs
  • ¼ cup coconut oil, melted, plus 2 TB for waffle iron
  • 1 tsp. vanilla extract
  • ¼ cup almond flour
  • ½ cup coconut flour
  • 1 ½ TB. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. nutmeg
  • Pinch of cloves
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. sea salt

Preheat your waffle iron.

In a high speed blender or food processor fitted with the s-blade, combine pumpkin puree, bananas, eggs, ¼ cup coconut oil, and vanilla extract until smooth. Add in almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and sea salt and blend until smooth. Mixture will be thick (use your blender’s damper if necessary).

Brush the waffle iron with the remaining 2 TB. melted coconut oil and place approximately ¼ cup of the mixture onto the waffle iron. Let cook until browned. Keep the waffles warm in the oven while you finish cooking all of the batter.

*Optional: You can make a great topping out of almond butter and maple syrup to pack in some more protein! Place ¼ cup almond butter and 2 TB. maple syrup in a small bowl and stir together. Add water to thin to your desired consistency. Drizzle over waffles when serving!

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Showing 2 comments
  • Alicia Wagner

    Yum! Is it possible to make this without eggs? Or do you have recommendations on substitutes?

    • Jo and Jules

      Hi Alicia, Great question! Though we’ve never tried it with this recipe, you should be able to substitute the egg in this recipe with a “flax egg”. You can find the instructions on using “flax egg” in this recipe here: https://consciouscleanse.com/nutty-quinoa-cookies-2/ Please reach out and let us know what you think! XO, J&J

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