These gluten free pumpkin waffles are made with almond flour and pureed pumpkin and sweetened with maple syrup. They have a nutty pumpkin flavor and soft texture, but crisp up well in the oven. These waffles are not only gluten free, but paleo and dairy free as well.
We've been on a waffle kick lately. And being that it's October, pumpkin waffles have been at the top of the list!
These gluten free pumpkin waffles are made with almond flour and sweetened with maple syrup. I've tried them with coconut sugar as well, but think they have a better flavor and texture with maple syrup. These waffles are soft and tender but crisp up perfectly after a few minutes in the oven.
If you're interested in a pumpkin waffle recipe using coconut flour, you should try my paleo pumpkin waffles. They're delicious too!
Why You'll Love these Pumpkin Waffles
- gluten free and grain free - made with almond flour
- dairy free - no butter or milk
- easy to make - the batter is made in a mixing bowl and cooked on a waffle iron
- refined sugar free - sweetened with maple syrup
Ingredients
The full recipe for these pumpkin waffles can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - these waffles are made with almond flour and I have not tested any alternatives
- arrowroot starch - for texture purposes. You can swap this ingredient for tapioca starch or potato starch.
- baking powder - I like to make my own paleo baking powder, but any type will do.
- pumpkin pie spice - adds to the flavor. You can use cinnamon if you prefer.
- large eggs - to help bind the ingredients and give the waffles structure
- pumpkin puree - I like using canned organic pumpkin, but you can puree your own too
- maple syrup - to sweeten the waffles
- almond milk - thins the batter. You can swap this for any other type of milk.
- coconut oil - for the waffle texture
- vanilla extract - for flavor
How to Make Pumpkin Waffles with Almond Flour
The batter for these waffles is made in a mixing bowl and cooked on a waffle iron. I used my ceramic Belgium waffle iron, but a mini waffle iron will work fine too.
- Plug in your waffle iron to preheat.
- Preheat your oven to 300 degrees F. (This is only necessary if you want crisp waffles.)
- Combine the dry ingredients in one bowl and the wet in another.
- Pour the wet mixture into the dry and stir until well combined.
- Pour the batter on your preheated waffle iron and cook until done. The waffles should be a golden brown color.
- Place the cooked waffles on a wire rack in your oven to crisp (5-10 minutes).
Storage
Store any leftover waffles in an airtight container in the fridge and eat within one week. When ready to eat, place the waffles back in a preheated oven and warm at 250 degrees for 10-15 minutes.
For longer storage, place the waffles in a baggie and store in the freezer.
More Gluten Free Waffle Recipes
Gluten Free Pumpkin Waffles (Paleo)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2.5 - 3 Belgium Waffles 1x
Description
Pumpkin waffles made with almond flour and sweetened with maple syrup.
Ingredients
- 1 ½ cups blanched almond flour (140g)
- ⅓ cup arrowroot starch (43g)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup maple syrup
- ¼ cup almond milk
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Plug in your waffle iron to preheat.
- Preheat your oven to 300 degrees F. (This is only necessary if you want crisp waffles.)
- In a large mixing bowl, combine the dry waffle ingredients. This includes the almond flour, arrowroot starch, baking powder, pumpkin spice and salt.
- In a separate bowl, whisk together the wet waffle ingredients. This includes the eggs, pumpkin puree, maple syrup, almond milk, coconut oil and vanilla.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Pour the batter on your preheated waffle iron and cook until done. The waffle should be a golden brown color.
- Place the cooked waffle on a wire rack in your oven to crisp (5-10 minutes).
- Repeat steps 6-7 until no more batter remains.
Katie
Hope you all love these pumpkin waffles as much as we do! Enjoy!