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It’s Pumpkin-Spiced Everything Season. Get In the Spirit With These Waffles

Wake up to these pumpkin-spiced waffles, made with a blend of almond and coconut flours for a lower-carb start to your day. We spread them with ghee and top them off with cinnamon roasted pecans for a hint of sweetness.

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Sure, the Pumpkin-Spiced Latte and the hundreds of offshoot products that it inspired might be the brunt of too many end-of-summer memes and stereotypes, but whether you’re team PSL or not, there’s no denying that there’s something magical about the flavor combo that drives 424 million dollars in sales a year for Starbucks. Well, we say save your bucks – and a whack of sugar and calories! – and make these light and fluffy grain-free Pumpkin Spiced Waffles instead!

Pumpkin Waffles with Cinnamon Pecans

30 min



  • 2 large eggs, room temperature, lightly beaten
  • 2 tbsp pumpkin purée
  • 2 tbsp coconut oil, melted
  • 2 tbsp unsweetened vanilla almond milk
  • 1⁄2 tsp pure vanilla extract
  • 1⁄2 cup almond flour
  • 2 scoops marine collagen peptides
  • 1 tbsp coconut flour
  • 1 tbsp granulated monk fruit swetener (TRY: Now Foods Organic Monk Fruit 1 to 1 Sugar Replacement)
  • 1 tbsp ground flaxseed
  • 1 tsp orange zest
  • 1 tsp each pumpkin pie spice and ground cinnamon
  • 1⁄2 tsp baking powder
  • 1⁄4 tsp sea salt
  • 4 tsp ghee, for serving

Cinnamon pecans

  • 1⁄2 tbsp coconut oil, melted
  • 1 tsp granulated monk fruit sweetener
  • 1⁄4 tsp ground cinnamon
  • 1⁄3 cup raw pecans, chopped
  • Pinch sea salt


  1. Prepare waffles: In a large bowl, whisk together eggs, pumpkin purée and coconut oil. Whisk in almond milk and vanilla.
  2. To wet ingredients, add almond flour, collagen, coconut flour, monk fruit, flaxseed, orange zest, pumpkin pie spice, cinnamon, baking powder and salt. Whisk until dry ingredients are incorporated.
  3. Preheat a waffle maker and grease with additional coconut oil. Cook waffles according to manufacturer’s directions.
  4. Meanwhile, prepare pecans: In a small bowl, whisk together coconut oil, monk fruit and cinnamon. Add pecans and stir to coat. Transfer to a small pan over low heat and cook for 6 to 7 minutes, stirring every minute to prevent burning. Season with salt.
  5. To serve, spread waffles with ghee and sprinkle with pecans.

NOTE: If following our Meal Plan, freeze one serving of leftover waffles; store pecans in an airtight container at room temperature. Thaw and reheat in a toaster oven when called for.

Nutrition Information

  • Serving Size 1⁄2 of recipe
  • Calories 668
  • Carbohydrate Content 24 g
  • Cholesterol Content 208 mg
  • Fat Content 60 g
  • Fiber Content 9 g
  • Protein Content 20 g
  • Saturated Fat Content 25 g
  • Sodium Content 523 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 21 g
  • Polyunsaturated Fat Content 10 g