Gluten Free Pumpkin Waffles
Published 9/29/2020 • Updated 7/17/2023
This post may contain affiliate links. Please read our disclosure policy.
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.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
made these with sweet potato purée instead and they came out just as yummy!
These waffles are delicious!! I used self rising flour (I didn’t have gluten free), and they turned out crispy on the outside and fluffy on the inside. Bonus- they make your house smell amazing!
Forgot to mention in my last comment that this recipe made 15 mini pumpkin-shaped waffles. I plan on posting photos on my Instagram account, I’ll be sure to tag this recipe.
Thanks for sharing, this is my second time making this recipe. Both times I made a blend of equal parts gluten free flours (oat, cassava, potato starch) and used canned coconut milk in place of almond milk. Second time I used canned sweet potato puree. For the waffle iron, I used a mini-version that only needed 3 tablespoons per waffle. By the way, the waffle is the shape of a pumpkin!
THE BEST PUMPKIN WAFFLES EVER!! cooked to perfection, taste delicious, and the most perfect consistency. if i could give this 10 stars, i sure would!
Hehe thank you!
I used Pamela’s Pancake Mix and it worked great. Even my gluten eating husband loved these!
Super easy to make! They came out perfect. I’ll be repeating these for sure.
This recipe. Perfection. Served with homemade whipped pupmkin butter and homemade apricot jam. Both my hubby and i thoroughly enjoyed them., next time i will double the recipe and freeze the rest!
This. Perfection. Used gluten free Better Batter flour, and honey instead of syrup. Made some whipped pumpkin butter and used that along with HomeMade apricot jam. This is a great waffle recipe! Thank you.
Have you tried these with an egg substitute, such as flax/chia eggs or aquafaba, my diet is anti-inflammatory which precludes eggs.
I have not! So sorry!