Gluten Free Pumpkin Waffle Recipe (Easy + Healthy)

This gluten free pumpkin waffle recipe is easy to make and full of yummy pumpkin flavor! This recipe only takes about 5 minutes to throw together, then about 15 minutes to cook all of the waffles! I love these pumpkin waffles for the fall and winter months since they’re just bursting with pumpkin spice flavor!! They are paleo, gluten free, dairy free, and nut free!

The Best Gluten Free Pumpkin Waffle Recipe!

It’s that time of year! Pumpkin season is in full swing! And if you’re not already tired of all things pumpkin and pumpkin spice then you’ve got to try these delicious gluten free waffles!!

These easy gluten free pumpkin waffles are crispy on the outside, fluffy and soft on the inside, and full of yummy pumpkin flavors! I love those crispy edges!

I love these for a fall brunch with the family or even as a treat with coffee in the early afternoon! They are perfect for the entire family!

The great thing about this recipe is that it couldn’t be simpler: just mix the wet ingredients together, mix the dry ingredients together, then pour the wet into the dry and mix it all up! Then just cook the batter in your favorite waffle maker and you’re good to go! This is definitely on my list of easy recipes!

Want to make a version with regular all-purpose flour for those who aren’t wanting a gluten-free version? No problem! Just sub regular white flour 1:1 for the gluten free flour blend.

My Inspiration for these Gluten Free Pumpkin Waffles

I lived in the Netherlands recently for almost 3 years and we went on countless trips to Belgium. And what is Belgium known for? You guessed it: waffles! Well, and chocolate. The waffles there are just out of this world good!

In Belgium, they serve waffles in all different ways, but they are more of a dessert food and less of a breakfast food like they are here in the U.S. And I’m totally here for it! I had waffles on a stick, waffles dipped in chocolate, waffles topped with ice cream, and even waffles made into a soft ice cream cone! So good!

I’m pretty convinced now that the best way to eat a waffle is loaded with ice cream. Just sayin’.

While I never saw pumpkin spice waffles in Belgium, I did taste a wide variety of flavored waffles. Since I consider myself somewhat of a waffle expert now, I knew I had to make a fall pumpkin spice waffle recipe for y’all! And make it gluten free!

If you’ve been here for a while you probably know that I don’t eat a strict gluten-free diet, I just prefer to limit my gluten intake to reduce inflammation.

Since I can still taste all of the yummy gluten-filled foods and desserts around the world, I can compare my gluten-free creations to the real deal! So you know my gluten free waffle recipe is going to be a good one!

My favorite city in Belgium is definitely Bruges. I just love it! My first time there I couldn’t believe how cute it was! And the good thing is that it’s so small that by my second time there I felt like I knew the place like the back fo my hand!

If you take a trip to Bruges, make sure to check out my favorite chocolate shop: Pierre Marcolini. The best chocolates, hands down! And make sure to enjoy some mosselen met frietjes (mussels with fries/moules frites) in de Markt (The Market Square)! I can’t wait until the next time I go back!

Have you ever been to Belgium before? I’d love to hear from you in the comments section below!

When to serve these gluten free pumpkin waffles

These gluten-free pumpkin waffles are really the perfect waffles for any occasion! I love them for breakfast or brunch on a fall morning and around the holidays, but they are also so fun as an unexpected dessert! They are the perfect way to celebrate a special occasion!

For a really special occasion, try making a build-your-own waffle bar featuring these yummy healthy pumpkin waffles and all the toppings you can dream up!

Serve alongside my Dairy Free Crockpot Hot Chocolate or my Easy Crockpot Apple Cider for an epic brunch spread that is sure to dazzle your guests! Don’t you just love the holiday season?

But why limit these yummy gluten-free waffles to pumpkin season? I’m voting for these year-round because they are just that good!

Love all things pumpkin? Make sure to check out my Sugar Free Pumpkin Pie Recipe!

Ingredients to make this Gluten Free Pumpkin Waffle Recipe

• 1 cup full fat coconut milk
• ½ cup pumpkin purée (I like to use organic pumpkin when available)
• ¼ cup salted butter, ghee, or coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup maple sugar
• 1 ½ cups King Arthur cup for cup gf flour
• 1 Tbsp pumpkin pie spice
• 3 tsp double acting aluminum-free baking powder
• ½ tsp fine sea salt
• (non stick spray or oil for the waffle iron)

How to make Gluten Free Pumpkin Waffles

The printable recipe card for this recipe can be found below!

1. Combine pumpkin puree, coconut milk, melted butter or oil, eggs, vanilla, and maple sugar together in a large glass measuring cup (the measuring cup is a good way to do it so that it’s easier to pour in makes it easier to pour in step 3). You can use more than 1/2 cup pumpkin puree in this recipe but the waffles will be a little less crispy and take longer to cook.

2. Whisk dry ingredients together in large bowl or medium size bowl.

3. Pour wet ingredients into dry mixture in the large mixing bowl and mix together. You can use a whisk, a fork, or a spatula. The batter should be fairly thick. You want it to be much thicker than pancake batter, but not as thick as a dough. You can also mix all of the ingredients together in a food processor to save time!

4. Preheat waffle iron according to manufacturer’s instructions.

5. Spray with cooking spray or brush with butter or coconut oil. Scoop waffle batter onto heated waffle iron and cook according to manufacturer’s instructions. My waffle maker takes about 5 minutes per batch. It’s the Dash Mini Multi Waffle Maker. For my waffle maker I use about 1/4 cup of batter per waffle.

6. Remove to a cooling rack to keep them crispy. Keep warm in oven if you’re not serving right away.

7. Serve with a drizzle of maple syrup, whipped cream, or even ice cream for dessert!

Topping ideas for these paleo pumpkin waffles

• Maple syrup
• Whipped cream – you can make dairy-free whipped cream from coconut cream by following this recipe.
• Chocolate chips (here are my favorite sugar free chocolate chips!)
• Peanut butter
• Almond butter
• Coconut Vanilla Bean Cashew Butter (my favorite!!)
• Vanilla ice cream
• Ground cinnamon

Some alternate ingredients to play around with

• Almond flour (you should be able to find this at your local grocery store)
• Brown rice flour
• Oat flour
• Potato starch
• Tapioca starch (also known as tapioca flour)
• Arrowroot powder
• Other gluten-free flours
• Coconut sugar
• Almond milk
• Coconut Cashew Milk (also the BEST dairy-free coffee creamer!!)
• Other dairy-free milk
• Pancake Mix (make sure the main ingredients are similar to those in the King Arthur gf flour blend)
• Apple cider vinegar
• Brown sugar
• Sweet potato – for sweet potato waffles! Both pumpkin and sweet potato are chock full of vitamin A and vitamin C, so they are great for immune support!
• Xanthan Gum

How long do the leftovers last?

These waffles can be kept at room temperature for about 12 hours and should then be refrigerated or frozen in an air-tight container. They will keep in the refrigerator for 1 week and in the freezer for 6 months.

Reheat in a toaster, toaster oven, oven, or air fryer. This gluten free pumpkin waffle recipe is perfect for meal prep!

Can I make these without eggs?

Yes! This gluten free pumpkin waffles recipe can be made without eggs. To make vegan pumpkin waffles, try replacing the egg with flax egg and increasing the amount of baking powder.

You may also need to increase the amount of flour to compensate when making vegan waffles.

Can I make pumpkin pancakes with the same batter?

Yes! To make pumpkin pancakes, just thin the batter with some water or almond milk to get a pancake batter consistency.

More yummy pumpkin recipes and waffle recipes

• BEST EVER PALEO WAFFLES
• SUGAR FREE PUMPKIN PIE RECIPE (KETO + GLUTEN FREE!)
• PUMPKIN PIE SWEET POTATO CASSEROLE WITH COCONUT PECAN CRUMBLE (reader favorite!)
• NO-BAKE PUMPKIN SPICE CHOCOLATE CHIP BROWNIE BITES
• PUMPKIN CHOCOLATE CHIP MUFFINS
• PUMPKIN SPICE ALMOND BUTTER CUPS
• PALEO PUMPKIN PECAN COBBLER
• PUMPKIN PIE ALMOND BUTTER

More gluten-free recipes for brunch that you might love!

• EASY GLUTEN FREE BANANA PANCAKES
• CASSAVA FLOUR PANCAKES
• LOW CARB SHRIMP BACON & SPINACH BREAKFAST CASSEROLE
• PROSCIUTTO-WRAPPED ASPARAGUS WITH LEMON CREAM SAUCE (DAIRY FREE, WHOLE30, PALEO, KETO)
• CASSAVA FLOUR PANCAKES
• 5-INGREDIENT APPLE SAUSAGE BREAKFAST HASH
• KETO CINNAMON ROLL DONUT HOLES
• COASTAL BREAKFAST SKILLET

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Gluten Free Pumpkin Waffle Recipe (Easy + Healthy)

• Gluten-Free
• Dairy-Free
• Paleo

5 from 1 vote

Print

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Servings: 4 servings

Ingredients 

• 1 cup full fat coconut milk
• ½ cup pumpkin puree
• ¼ cup salted butter ghee, or coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup maple sugar
• 1 ½ cups King Arthur cup for cup gf flour
• 1 Tbsp pumpkin pie spice
• 3 tsp double acting aluminum-free baking powder
• ½ tsp fine sea salt

Instructions

• Whisk your wet ingredients and maple sugar together in a large glass measuring cup (this makes it easier to pour in step 3).
• Whisk dry ingredients together in large mixing bowl.
• Pour wet ingredients into dry ingredients and mix together. You can use a whisk, a fork, or a spatula. The batter should be fairly thick. You want it to be much thicker than pancake batter, but not as thick as a dough.
• Preheat waffle iron according to manufacturer’s instructions.
• Spray with cooking oil or brush with butter or coconut oil. Scoop batter onto waffle iron and cook according to manufacturer’s instructions. My waffle maker takes about 5 minutes per batch. Here's a link to mine! 
• Remove to a cooling rack to keep them crispy. Keep warm in oven if you're not serving right away.

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

They can be frozen and reheated in the toaster, oven, or air fryer

These take a little longer to cook than normal waffles (because of the pumpkin) and you are going to cook them until crispy on top. They will look darker in color than regular waffles (again, because of the pumpkin).

Mashed sweet potatoes can be used in place of pumpkin puree and substituted 1:1

Category:

• 20 minutes
• American
• Breakfast / Brunch
• Dairy-Free
• Dessert
• Fall
• Family Friendly
• Gluten-Free
• Halloween
• Paleo
• Winter

Author: Kit

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