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Hey there, I'm Caroline!
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Grain-Free & Paleo Pumpkin Waffles with Salted Maple Butter

Nov 1, 2016

Well H-A-P-P-Y November folks! I am so excited for this month, mostly because of all the leaves I get to crunch and the fact that I get to make pumpkin cheesecake (recipe from my cookbook) for my entire family for Thanksgiving.  My husband has already mentioned it multiple times, but we are really excited to get to be with family this year, something that rarely happens for us!

Truth be told, I am really more of a gingerbread and apple crisp sort of girl, but am obsessed with pumpkin waffles.

I will save the pumpkin bread baking for other folks, but these grain-free waffles topped with a giant smear of salted maple cinnamon butter truly are divine!

<– Insert all the emojis to describe my feelings here.

Growing up, we had this heart waffle maker—same one I actually used to make these, yes invest in good kitchen appliances, because 20 years later they will appear on my blog pages! On Saturday’s my dad used to always make us breakfast and that was something I really looked forward to!

A big part of the recipes I create are re-creating those traditions and memories, just using slightly different ingredients!  These waffles will for sure bring a lot of memories back into your kitchen!

So cozy up buttercup and don’t forget waffles make the best dinners too!

Ps…People always ask me where I get most of my ingredients and honestly, I find that purchasing on line is cheaper and way easier, so be sure to go check out Thrive Market! (not sponsored by them, just love sharing what I find easy!)

Grain-Free & Paleo Pumpkin Waffles with Salted Maple Butter

makes 7-8 small round/heart waffles, as pictured

*Pumpkin puree is not the same as sugary pumpkin pie filling.  I recommend purchasing from Thrive Market for the best price.

Salted Maple Butter

{coconut oil, for greasing waffle iron}


  • Warm your waffle iron to medium-low heat—use this heart shaped one or this round one.
  • Add all waffle ingredients, in the order listed, to a high speed blender and blend until smooth, about 1 minute.
  • Brush your waffle iron generously with coconut oil and add two large spoonfuls to your waffle iron (adjust based off size of your waffle iron), but you want to fill about 2/3 way full.  Cook until your waffle iron signals it is done, but watch carefully at the end as nuts can burn easily—I recommend testing the temperature with your first waffle and adjusting.
  • While you are making your waffles, add all butter ingredients to a small mixing bowl and use a hand blender to whip until smooth and fluffy.  Set aside for serving.
  • Serve warm topped with salted maple cinnamon butter.
  • Store remaining waffles between layers of parchment paper in the freezer or refrigerator.

Comments +

  1. cmans6282

    November 3rd, 2016 at 7:20 pm

    Would you happen to have the nutritional/macro info on these? 🙂

  2. Tanya

    December 3rd, 2016 at 1:30 pm

    Question, you have Type 1 diabetics, do you count carbs? I’d love to try your online recipes and your cookbook looks wonderful, however, there are no carb counts. Looking at your cookbook on line I thought, this is the way I should start cooking for my Type 1 diabetic son, but then noticed none of the recipes have carb counts. Adding carb counts would be a huge blessing to the diabetic community! I would certainly buy one today.

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