Name: Gluten Free Pumpkin Waffles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 3 large eggs; ½ cup pumpkin puree; 3 tablespoons coconut oil; 1 ½ tablespoon maple syrup; 2 teaspoon vanilla extract; 1 ¼ cup almond flour; 3 servings (~¾ cup) protein powder (I recommend Equip, Whey or Collagen); 1 tablespoon pumpkin spice; 1 teaspoon baking powder; ¼ teaspoon apple cider vinegar; ¼ teaspoon sea salt

Jump to Recipe·Print Recipe·5 from 1 review

Fluffy Gluten Free Pumpkin Waffles are made with almond flour, protein powder, warm spices and naturally sweetened with a touch of maple syrup. These are simple to make and turn out perfectly crisp on the outside and soft in the center with irresistible pumpkin flavor, plus they’re dairy free. A great addition to your fall breakfast menu rotation!

Stacked gluten free pumpkin waffles drizzled with maple syrup.

These are the best gluten free pumpkin waffles to wake up to on a cozy fall morning. The pumpkin puree makes them amazingly moist, the maple syrup adds a little sweetness and the pumpkin spices flavor them just right. Plus, they’re made with a mix of ingredients that keep them gluten free, dairy free and paleo. The texture and fluffiness of these paleo pumpkin waffles is perfection! Your family will be requesting them on repeat all season long!

Why you’ll love this recipe

Perfect texture: These healthy pumpkin waffles cook up golden brown with a nice crisp exterior and soft center.
Blood sugar balancing: Low in carbs, these protein waffles will help keep your blood sugar and hormones balanced.
Good for you: This recipe uses nutrient-rich ingredients that will keep you satisfied all morning long.
Make ahead: Make a double or triple batch and freeze some for fuss-free mornings throughout the week.
So easy! Just throw everything in a blender and cook in the waffle iron.
So flavorful! Perfectly spiced and full of pumpkin flavor, it’s like having pumpkin pie for breakfast!

Ingredient highlights

These gluten free pumpkin waffles have the perfect texture: crispy on the outside and fluffy in the middle. They’re made with wholesome ingredients that are all staples that you probably already have in your kitchen. Here’s what you’ll need to make them:

Eggs: Adds a boost of protein while binding the ingredients together.
Pumpkin puree: Use 100% pure canned pumpkin. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
Coconut oil: Makes these nice and crisp on the outside while adding additional moisture.
Maple syrup: To naturally sweeten the waffles.
Vanilla extract: For warm vanilla flavor.
Almond flour: The base of the waffles, which provides healthy fats and fiber to keep you full and satisfied.
Protein powder: Make a comfort meal into a balanced breakfast. I recommend Equip, whey or collagen.
Pumpkin pie spice: For that classic pumpkin pie flavor.
Baking powder: Use baking powder, not baking soda. Baking powder is what allows the waffles to puff up when they cook.
Apple cider vinegar: Helps these rise and get nice and fluffy.
Sea salt: Enhances the pumpkin flavor!

Recipe steps

This gluten free pumpkin waffle recipe is super easy! All the ingredients come together super fast, in your blender. Then, let the waffle maker do all the work and they’re ready to serve in just about 5 minutes! Here is the simple method:

Prep: Preheat your waffle iron according to the manufacturer’s instructions.
Blend ingredients: In a blender, add the eggs, pumpkin purée, melted coconut oil, maple syrup, vanilla extract, almond flour, protein powder, pumpkin spice, baking powder, apple cider vinegar, and salt. Blend until the mixture is smooth and fully combined.
Cook: Pour the batter into the preheated waffle iron, following the manufacturer’s instructions for the amount of batter. Cook the waffles until golden brown and crispy, about 5 minutes per batch.
Serve: Remove the waffles and serve immediately with your favorite toppings, such as butter, maple syrup, chopped pecans, coconut cream, yogurt, or fresh fruit. Enjoy!

Substitutions and variations

Spices: If you don’t have pumpkin pie spice, you can make your own blend. Combine 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/8 lightly heaping teaspoon ground cloves or allspice. Or simply use 1 tbsp ground cinnamon.
Sweetener: You can use an equal amount of agave or honey in place of the maple syrup.
Waffle toppings: This is the fun part! Keep them simple with just a little butter and maple syrup or pile them high with fresh fruit and whipped cream. Some toppings we love are banana slices, blueberries, almond butter, chopped nuts, unsweetened coconut flakes, and chocolate chips. The options are endless!

Helpful tips and FAQs

Cook time: Waffles typically need to cook for about 5 minutes. Once there is no longer steam coming from the waffle maker, the waffles are generally ready to remove. If you like a crispier crust, let them cook a minute or two longer.
Keep the waffles warm: To keep the waffles warm while you’re making the whole batch, heat your oven to 200ºF and place a large sheet pan inside to transfer them to while you’re cooking.

Storing/freezing/reheating

Storing leftovers: Cool waffles completely, then place them in an airtight container or bag and keep them in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months.
To reheat: I find the best way to reheat homemade waffles (especially after freezing them) is to put them in the toaster! This allows them to keep their crispy edges and fluffy insides instead of getting mushy from the microwave. You can also put them in a 200 degree F oven and toast for 5-10 minutes.

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