Crazy for pumpkin? Make these gluten-free pumpkin waffles! Crispy on the outside with just the right amount of pumpkin spice. Perfect for fall mornings or holiday breakfasts!
I couldn’t get through October without sharing at least one pumpkin recipe. Could I? By the end of the month, I’m pretty sure my family will have hit pumpkin overload! So far, I’ve made pumpkin pie, muffins, a loaf and, most recently, gluten free pumpkin waffles. Hopefully they’ll still want to carve pumpkins for Halloween!
Years ago I came across a delicious recipe for pumpkin pancakes that ended up being our go-to. Except, now that I have my fancy waffle maker, pancakes have taken a bit of a back seat.
Plus, I find gluten free waffles have much more flavour than their pancake counterpart. It’s hard to beat a waffle’s golden crispy exterior with perfect ridges for catching butter, syrup or other toppings. Know what I mean?
How do you make these fall-inspired waffles?
It’s as easy as mixing the dry ingredients in one bowl, mixing (most of) the wet ingredients in another, then combining the two along with the melted butter. The key to light and fluffy waffles is folding the egg whites into the batter at the end.
The full list of ingredients for these almond flour pumpkin waffles, plus cooking tips are in the printable recipe card at the bottom of the post. Keep scrolling!
Want to make your waffles even more scrumptious? I highly suggest the spiced maple syrup. Takes only minutes to make!
Some links used in this post are affiliates. Please refer to my disclosure policy for more information.
Some Notes About this Waffle Recipe:
- What kind of pumpkin do I use? Use canned pumpkin puree, not pumpkin pie filling. If using homemade puree, you may have to cut back on the almond milk if it’s a bit runny.
- Can I make these waffles dairy-free? Yes, you can substitute the same amount of coconut oil for butter.
- Can I make these waffles sugar-free? Yes, you can completely eliminate the granulated sugar from the recipe or replace with a sugar-free alternative like monk fruit (follow conversion suggestion).
- Can these waffles be frozen? Yes! Cool completely, then store in an airtight container with a bit of parchment or waxed paper between the layers. To reheat, simply pop in the toaster and/or microwave. I find the combination works best to crisp them up.
Looking for a new waffle maker? I adore my Breville Smart Waffle Maker (Canadian link HERE). Check out more of its features in this post. Perfect for making any type of waffle, including this pumpkin spice recipe.
Gluten Free Pumpkin Waffles with Spiced Maple Syrup
These waffles are crispy on the outside with just the right amount of pumpkin spice. Perfect for fall mornings or holiday breakfasts!
- 2 cups almond flour, superfine
- ¾ cup gluten-free all-purpose flour mix *see notes below
- 2½ tsp. baking powder
- ½ tsp. sea salt
- 1½ tsp. pumpkin pie spice
- ½ tsp. ground cinnamon
- 2 TB. granulated sugar
- 1¼ cups almond milk, unsweetened
- 1 cup pumpkin puree
- 1 tsp. pure vanilla extract
- 3 eggs, large separated
- ⅓ cup unsalted butter or coconut oil melted
For Maple Syrup
- ½ cup pure maple syrup
- ½ tsp. pumpkin pie spice
- 2 cinnamon sticks
Add dry ingredients to a large bowl. Mix well, breaking up any lumps.
In a separate bowl or large glass measuring jug, combine almond milk, pumpkin puree, vanilla and egg yolks.
Beat egg whites until stiff (not dry) peaks form. Set aside.
Add almond milk mixture to dry ingredients. Stir until just combined. Stir in melted butter and mix until incorporated.
Gently fold in egg whites.
Follow waffle maker instructions for cooking (see notes below).
For Maple Syrup
Add ingredients to small saucepan and simmer over low heat for 10 minutes, stirring occasionally.
Remove from heat and cool for 10 minutes. Pull out cinnamon sticks before pouring over waffles.
- I used this gluten-free all-purpose flour mix recipe.
- These waffles took between 4-4½ minutes to cook ½ cup batter in each slot of my Breville Waffle Maker (using custom setting). Once waffles stop steaming (or almost), they’re most likely done. Should be golden brown and crispy on the outside.
- Transfer waffles to a cooling rack or baking sheet. Don’t stack waffles on top of each other or they’ll lose their crispness. As an option, keep warm by placing in a 200°F oven until you’re ready to serve.
- Be sure to select pure maple syrup to ensure it’s gluten free.
Be sure to pin this gluten-free pumpkin waffle recipe for later!
Did you make these pumpkin waffles? I’d love for you to leave a 5 star review in the comments below! You can also share it on social with #satoridesignforliving or the “tried this pin” feature on Pinterest!
Want more delicious recipes and ideas like these sent directly to your inbox? Be sure to SUBSCRIBE.
Have a yummy day!