Got pumpkin? These foolproof gluten-free pumpkin waffles are tender, flavorful, and simple to make. They contain no refined sugar, no dairy, and only a small amount of coconut oil. The recipe uses everyday ingredients and produces waffles the whole family will enjoy—perfect for a cozy fall breakfast or any morning you crave pumpkin spice.
Best Gluten Free Waffles!
Why settle for a basic gluten-free waffle when you can make pumpkin waffles that taste like autumn in every bite? These waffles combine gluten-free all-purpose flour, pumpkin puree, pumpkin pie spice, eggs, and a touch of maple syrup for natural sweetness. They crisp slightly on the outside while staying soft and moist inside.
No pumpkin? No problem!
If you can’t find canned pumpkin puree, substitute with homemade sweet potato puree, applesauce, or mashed banana. Any of these work well and will change the flavor profile slightly—sweet potato keeps that autumn vibe, applesauce is milder, and banana adds extra sweetness and a hint of fruitiness.
What You Need for Gluten Free Pumpkin Waffles
This recipe keeps ingredients simple so you can make it without a special shopping trip. Use your favorite gluten-free all-purpose flour blend and these basic pantry items:
- Unsweetened pumpkin puree
- Large eggs
- Maple syrup (natural sweetener)
- Vanilla extract
- Unsweetened almond milk (or other dairy-free milk)
- Gluten-free all-purpose flour
- Pumpkin pie spice
- Baking powder and a pinch of baking soda
- Melted coconut oil
Best DIY Pumpkin Spice
If you prefer to make a homemade pumpkin pie spice, a simple blend of the following works well:
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Adjust quantities to taste—more cinnamon for warmth, more ginger for a little bite.
Topping Ideas
A waffle is only as good as its toppings. Here are fall-friendly finishing touches to try:
- Sliced banana
- Chopped walnuts or pecans
- Warm maple syrup
- A sprinkle of ground cinnamon
- Your favorite nut butter
- A small pat of butter or dairy-free spread
Can you freeze gluten free waffles?
Yes. To freeze, let cooked waffles cool completely. Stack two waffles together and wrap tightly in foil or place between parchment sheets in an airtight container or freezer bag, removing as much air as possible. Freeze for up to three months. Reheat from frozen in a toaster, toaster oven, or oven until crisp and heated through.
More of our Favorite…
Gluten Free Breakfast Ideas
- Gluten Free Matcha Waffles
- Peanut Butter Banana Smoothie
- Sheet Pan Sweet Potato Hash
- Protein Chia Pudding Cups
Best Ever Gluten Free Pumpkin Waffles
These gluten-free pumpkin waffles are made without refined sugar or dairy and contain only a small amount of coconut oil. They’re quick to prepare and perfect for family breakfasts.
By: Lee Funke
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 4
Ingredients
Wet
- 3/4 cup unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon melted coconut oil
Dry
- 1 1/2 cups gluten-free all-purpose flour (use your preferred blend)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your waffle iron to medium heat.
- In a large bowl, whisk together the wet ingredients except for the melted coconut oil: pumpkin puree, eggs, maple syrup, vanilla, and almond milk.
- Add the dry ingredients—gluten-free flour, pumpkin pie spice, baking powder, and baking soda—to the wet mixture and stir until just combined. Then stir in the melted coconut oil until the batter is uniform.
- Lightly spray both sides of the waffle iron with non-stick spray. Pour about 2/3 cup of batter onto the preheated iron (amount may vary depending on your waffle maker). Close and flip according to your waffle iron’s instructions and cook about 1½–2 minutes. Open and check; if it needs more time, close and cook an additional 20–30 seconds.
- Use non-stick tongs or a spatula to remove waffles from the iron. Keep cooked waffles warm in a low oven if preparing multiple batches.
Notes & Tips
For a crisper exterior, leave waffles in the waffle iron slightly longer or crisp briefly in a toaster. If the batter seems too thick, add a splash more almond milk. Flavor variations: fold in a handful of chopped nuts or chocolate chips for extra texture. These waffles freeze and reheat well—toast from frozen for best results.
Nutrition
Calories: 273 kcal, Carbohydrates: 44 g, Protein: 8 g, Fat: 7 g, Fiber: 8 g, Sugar: 10 g
Nutrition information is an approximation and will vary by ingredients and portion size.
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