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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Hi Lee!
I’d love to include your gluten-free pumpkin waffles in a gluten-free pumpkin desserts roundup I’m doing for Parade Magazine this week.
If you’re fine with it, I’d love to use one of your photos with a link back to this original post (https://fitfoodiefinds.com/2014/10/best-ever-gluten-free-pumpkin-waffles/).
Let me know your thoughts!
Thanks!
Go for it!
I have been trying to find the perfect gluten free waffle recipe and I’ve finally found it! So happy right now, I have had some massive flops but these turned out perfectly.
YAY!! I’m so glad you loved them. AND I love that you cook with pumpkin during summer 🙂
Hi! made these today and they turned out great. Even my son liked them and he’s really picky. The only comment I got from him was that they tasted like egg too much. Is there a way that i could make these without the eggs? What could I use?
I’m glad they are kid approved! That’s interesting that he says they tasted like egg considering it makes so many waffles. You could try going down to just 1 egg and then adding a little bit more liquid, such as almond milk. The egg is what holds everything together, so I fear if you omit it, you’ll get one big sloppy mess!
I made these over Thanksgiving weekend. Twice actually. They are fantastic. I was looking for something to make for a special welcome home breakfast for a gluten free family and these are fantastic! The texture is great, no evidence of being GF. The flavor is deep and full. I just made an extra batch to keep in the refrigerator for a quick breakfast this week after everyone leaves. I did add a pinch of salt. I have a mountain of butternut squash from our CSA and will be trying the swap with those during the winter months. Yumm!
Yay!! So glad you loved them as much as me! Butternut squash would be an excellent swap
Have you tried these nut free? I’m looking for GF/nut free pumpkin waffle recipe to do with preschool kids. I’m topping with apple butter. I’m finding a lot of GF recipes use nut oil/milk/powder.
To make it nut free all you would have to do is switch out the milk for another liquid. You could totally use cow’s milk, soy, etc! I haven’t personally tried it with cow’s but I have no doubt it will work!
I just made these & they turned out FABULOUS!! I used Pamela’s Artisian GF Flour Blend for my flour. I also swapped out the almond milk for 1/4 C orange juice and 3/4 C unsweeted coconut milk. Almonds don’t like me 🙁 I also added 3/4 C Enjoy Life Mini Chocolate Chips, since my son will ONLY eat waffles with chocolate chips, lol! These are my new go-to Pumpkin Waffle Recipe, Thanks so much!
I’m glad you still had a successful recipe even with all the substations! I’ll be eating pumpkin year round thanks to these waffles 😀
#autocorrect… substitutions not substations 😀
You’re totally right about waffle making being an art! I’ve been fairly discouraged for the past, ohhhh, 4 years and haven’t made any since. Well, okay, there was that one time I tried… And they were so chewy and not crisp at all that I threw them out. And just ate the maple syrup. 😉 Love that these have pumpkin — I’m obsessed right now! Pinned!
LOLOLOL. So you pulled a Buddy the Elf and straight up drank maple syrup. I like you. I like you a lot.
Aww, I like you too! Better than pouring it over spaghetti. With candy on top. 😉
These pictures!!! New lens? Or just getting fricking amazing at food photog. These look soooo yummy!! I (well.. mom) have a waffle maker that I’ve used ONCE. They are just to finicky for me. But these… yum. Could you make them in pancake form?!?!
No new lens…but I did get a new photography board 😀 Love the white wash. You could totally make these in pancakes. At least I think so 😀
Totally making these for dinner tonight 🙂 What kind of waffle iron do you have?
So I didn’t get around to making these for dinner, but I just made them for breakfast. They were absolutely perfect! Bookmarking the recipe to use over and over again!!
😀 #Winning
Saw your comment on the pumpkin waffles about a year ago. Were they crunchy on the outside, I am looking for a recipe that achieves this goal.
Thanks
Hey Mary! These are not crunchy on the outside.
Lee – these look absolutely amazing. Reason enough to save up for a waffle maker! =)
🙂 Christmas list. Check.
Ugh I appreciate that you put almond butter on you waffles AND syrup. People ask me, “you put nut butter on your waffles/pancakes?”
“Don’t you?”
😉 I want my face in these waffles!
Uhhhh yes. I out but butter in everything. And it wouldn’t be a waffle without some maple syrup. The combo is freaking heavenly.