Gluten Free Pumpkin Waffles
Published 9/29/2020 • Updated 7/17/2023
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Got pumpkin? Make these delicious, fool-proof gluten-free pumpkin waffles! They’re made with no refined sugar, no dairy, and just a small amount of coconut oil. This is a recipe the entire family will love.
Best Gluten Free Waffles!
Why make any old gluten free waffle recipe when you can make pumpkin gluten free waffles?! This recipe is so delicious any time of year and only requires a few ingredients.
If you like pumpkin spice anything then this breakfast is definitely for you. It’s made with your favorite all-purpose gluten-free flour blend, eggs, pumpkin puree, and pumpkin pie spice.
No pumpkin no problem!
Can’t find pumpkin puree? Feel free to also use sweet potato puree (or make your own!). You can also use any fruit puree your heart desires such as applesauce or mashed banana.
What You Need for Gluten Free Pumpkin Waffles
We kept things ultra simple with this gluten free waffle recipe and used basic ingredients you probably already have. Here’s what you need:
- pumpkin puree
- eggs
- maple syrup
- vanilla extract
- almond milk
- gluten-free all-purpose four
- pumpkin pie spice
best diy pumpkin spice
If you are looking for a great homemade pumpkin spice seasoning recipe, you should checkout our homemade mix. Here’s what you need:
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Topping Ideas
A waffle isn’t a waffle without toppings! Since pumpkin waffles are typically eaten during the fall months, here are some suggestions for you:
- banana
- walnuts or pecans
- maple syrup
- ground cinnamon
- nut butter
- butter
Can you freeze gluten free waffles?
- To freeze your gluten free waffles, let them cool completely.
- Then, stack two waffles on top of each other and wrap them tightly with tin foil. Make sure to remove as much air as possible.
- Freeze for up to 3 months.
Best Ever Gluten Free Pumpkin Waffles
Ingredients
Wet
- 3/4 cup unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1 tablespoon melted coconut oil
Dry
- 1.5 cups gluten-free all-purpose flour, I used Bob’s Red Mill
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Begin by preheating your waffle iron to medium.
- Next, in a large bowl, mix together all wet ingredients minus the melted coconut oil.
- Then, add in dry ingredients and stir until combined. Finally, add in melted coconut oil and mix one more time.
- Once the waffle maker is preheated, spray with non-stick cooking spray on both sides. Then, pour about 2/3 cup of batter onto waffle maker, close, and flip. Let cook for about 1.5 to 2 minutes. Flip the waffle maker and open it. If it needs a little be more time to cook, close and flip over, let cook for about 20-30 seconds longer.
- Use non-stick tongs to remove waffle from iron.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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gahh these photos! SO gorgeous and the look so yummy!! I am also a fan of the sweet waffle variety but like to mix it up with a fried egg every now and then too! Pinning this for sure, such easy ingredients, love it!
Thanks for pinning love 🙂
I am always looking for new waffle recipes and this is definitely a must try!
I reckon there’s a fine line between solid waffle batter and the outcome. So. Many. Duds.
Sweet and savoury- first potatoes, now this combination…I think I kinda like you.
I like you more.
I don’t have a waffle maker, but am seriously considering adding one to our registry after seeing the deliciousness of these waffles. Yum. So perfect for a slow Saturday or Sunday morning.
If I did have a waffle maker, almond butter would be allll over the top of them.
I bet you could use this exact recipe for pancakes, too 🙂 but I definitely think you should add it to your registry!
These look AMAZING! There is a great chance that these may be my lunch today 😉
Breakfast for lunch… Tha best!
I need to get a waffle maker ASAP!
Stat!!!
So many waffle fails but I am getting better. Love the pumpkin flavor here! Yum!
Most of the time the waffle just looks like a fail but actually tastes like a waffle. I’d still eat it!
These. look. amazing.
I don’t own a waffle maker, but I can tell you that I’ve definitely had many pancake fails, Essentially, I need to get new pans–it just needs to be done. As for these…. they looked amazing on Insta and they’re looking even more amazing now. YUM.
Okay nonstick pans are God’s gift to earth. Get good pans nowwweww!
I’m not a waffle master (yet) but I attempt to become one soon 😀 I’m planning to make waffles more often this fall /winter (and next spring and summer lol). I think I’m going upstairs right now and throw the hokkaido squash into the oven to make pumpkin puree! And make these waffles tomorrow morning for my fam and me 🙂 I guess we’re hoping with maple topping! sounds even better than pumpkin soup which I had planned to make with it originally.
That hokka whata squasha!? I’ve never heard of that!!! Ooh pumpkin soup… I’ve never had that before!
Hi Lee! Have you tried to bake these yammies in a silicone mold? I have, but failed. Maybe I should somehow adjust your recipe?
I have not tried to bake these…they’re waffles! If anything, I’d make them as pancakes over baking them 🙂
I make lots of waffles… These waffles, sadly, ended up in the garbage. I don’t think all gluten free flours work the same way. I had a suspicion when my batter was very “gluey”. They just wouldn’t cook through in the waffle iron. Honestly, I think they would have made better muffins perhaps? I feel like they actually NEEDED to be baked.