These gluten free pumpkin waffles are the perfect breakfast for a crisp Fall day. They are crispy on the outside, fluffy inside, and filled with pumpkin flavor, warm fall spices and toasted pecans.
These easy gluten free waffles are perfect to use for a breakfast board (or as my son calls it a breakfast feast). It will take your breakfast all the way to level 11!
If you love gluten-free waffles like me then you definitely want to try out my oat flour waffles or my strawberry waffles. Both are big family favorite recipes!
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Ingredient Notes
These gluten free pumpkin spice waffles are made with simple ingredients, many of which are pantry staples. This recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 flour for most of my recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum (or a similar binder) for best results. I do not recommend substituting a single flour, like almond flour in this recipe.
- Pumpkin Pie Spice - Pumpkin spice is the flavor everyone craves. It's a mixture of ground cinnamon, nutmeg and allspice (some people also add ginger). Fun story, I once developed a recipe that included no pumpkin at all but had orange coloring and pumpkin pie spice. People were convinced it was pumpkin flavored. Seriously, it's all about the spice.
- Vegan Butter - I use Country Crock plant butter in my baking, but any vegan stick type butter should work fine. If you're not dairy free, use regular unsalted butter in the same measure. You can also use melted coconut oil in place of the butter here.
- Maple Syrup - I always add a little maple syrup to my waffle batter. I feel like it gets you jump started towards that delicious maple flavor without having to drown your waffles in syrup afterwards.
- Pumpkin Purée - Make sure you're using pure pumpkin puree, NOT pumpkin pie filling. The cans are very similar. Pumpkin puree is just cooked pumpkin, where pumpkin pie filling has spices, sugar and other ingredients. Since this recipe only uses ½ cup, you should check out my list of recipes to use leftover canned pumpkin puree.
- Non-Dairy Milk - I typically use oat milk or unsweetened coconut milk in my recipes, however any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
See recipe card below for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - use regular unsalted butter and dairy milk in the same measure.
- No Pecans - You can replace the pecans with another nut, like walnuts or almonds, or even swap them for something else that's crunchy like pumpkin seeds. If you prefer, you can just omit the nuts altogether.
- No Pumpkin Pie Spice - Don't fret if you don't keep this in your spice rack. Combine 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon allspice to replace the pumpkin pie spice in this recipe.
- No Pumpkin Puree - You can use mashed sweet potatoes or squash in place of the pumpkin puree.
- Add Chocolate Chips - If you're a chocolate lover, pumpkin & chocolate is a great combo. You can add chocolate chips in place of the pecans for a special treat.
How to Make Gluten-Free Pumpkin Waffles
Making homemade waffles is an easy task. You'll only need a couple of bowls, a whisk and a waffle maker.
- STEP 1: Combine the dry ingredients in a large bowl and whisk together until well mixed.
- STEP 2: Divide the eggs into two bowls. One for the yolks and one for the whites.
- STEP 3: Add the melted butter, pumpkin puree, maple syrup, vanilla extract, and milk to the egg yolks and whisk together until smooth.
- STEP 4: Whisk the egg whites until frothy and at least double in volume.
- STEP 5: Mix the wet ingredients into the dry.
- STEP 6: Gently fold the whipped egg whites into the batter taking care not to deflate the air bubbles.
- STEP 7: Cook the waffle batter according to your waffle maker instructions. My waffle maker uses about ½ cup of batter per waffle and takes approximately 6 minutes to cook.
Expert Tip
If there is still steam coming out of the waffle iron, then there is still too much moisture. Once the moisture cooks away you will be left with a crispy, light, perfectly cooked waffle. Place cooked waffles on a cooling rack to prevent soggy bottoms.
Storage
Wrap individual waffles in a paper towel, then stack together and store in a ziploc bag or airtight container. You can refrigerate them if you will consume within 3-4 days. Otherwise they are great stored in the freezer.
Reheat in the toaster oven as you would with store bough waffles.
More pumpkin recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pumpkin Waffles
Equipment
- Waffle Maker
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice sub 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice
- 3 Tablespoon Light Brown Sugar
- 3 Eggs separated into yolks and whites
- ½ Cup Vegan Butter melted and cooled
- ½ Cup Pumpkin Puree
- 2 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- 1 Cup Non-Dairy Milk
- ½ Cup Pecans roughly chopped
Instructions
- In a large bowl, combine flour, baking powder, salt, pumpkin pie spice, and brown sugar. Whisk together until well combined.2 Cups Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ¾ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice, 3 Tablespoon Light Brown Sugar
- Crack you eggs and divide into two bowls. Egg yolks in one bowl, egg whites in the second bowl.3 Eggs
- Whisk the egg yolks until smooth. Add the pumpkin puree, maple syrup, vanilla, milk and melted butter to the egg yolks. Whisk until smooth.½ Cup Pumpkin Puree, 2 Tablespoon Maple Syrup, 1 teaspoon Vanilla, 1 Cup Non-Dairy Milk, ½ Cup Vegan Butter
- Next, whisk your egg whites until frothy and at least double in size.
- Add the egg yolk mixture to the dry ingredients and fold together until well incorporated. Then gently fold in your egg whites taking care not to deflate all the bubbles you made.
- Set your bowl aside to rest while you preheat your waffle iron.
- Once your waffle iron is ready, add 1 tablespoon of chopped pecans to each waffle section. Then add ½ cup of waffle batter on top of the pecans. Cook according to your waffle maker's instructions. (mine cooks about 6 minutes per batch)½ Cup Pecans
- Serve immediately or store according to directions in notes.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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