Gluten Free Pumpkin Waffles

These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!

paleo pumpkin wafflesGluten Free Pumpkin Waffles

These gluten-free and paleo Pumpkin Waffles are the real deal! This recipe has been on Lexi’s Clean Kitchen since 2015 and they have been made hundreds of times by so many! They are fluffy and delicious, and perfect for any morning, but especially a fall morning. These gluten-free waffles use my trusty blend of almond and tapioca flour as the base. We use this blend for a lot of our recipes because it is simple, versatile and creates paleo friendly recipes that are just like the originals.

Guess what else I love about this recipe? It’s freezer-friendly. Make a double or triple batch now and have waffles for a quick morning breakfast. Plus with the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!

paleo pumpkin waffle batterPaleo Pumpkin Ingredients

How to Make Gluten Free Pumpkin Waffles

What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing. Once you’ve mixed the batter, heat up your waffle iron and cook according to the appliance instructions. Just make sure to spray well with a high-heat cooking spray!

You can serve the waffles immediately, or let it cool completely and freeze. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through.

gluten free pumpkin waffles with maple syrup

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gluten free pumpkin waffles on a fork

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Gluten Free Pumpkin Waffles

These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!

  • Author: Jim Sabellico
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Gluten-free, Paleo

Ingredients

Scale
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (98 grams) almond flour
  • 1 cup (120 grams) tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • pinch salt
  • High heat cooking spray (we use avocado oil spray), for waffle maker
  • Pure maple syrup, for serving
  • Grass-fed butter or pumpkin butter, for serving

Instructions

  1. Preheat a waffle maker according to the appliance instructions.
  2. Whisk together the eggs, pumpkin puree, maple syrup and vanilla extract in a large bowl until fully combined.
  3. Add in the almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon and salt whisk to combine.
  4. Spray the heated waffle iron with a high heat cooking spray (we use avocado oil). Following the directions for your waffle maker regarding batter quantity and cook time, pour in the batter and cook the waffles until cooked through and lightly golden. Remove, and if needed transfer to a low oven to keep warm. Repeat with remaining batter.
  5. Serve the waffles hot and garnish with butter (or pumpkin butter) and maple syrup.

Notes

This recipe was originally published in 2015, and republished in 2019 with updated photos and an updated recipe yield. This batter makes 4 standard waffles, but this can vary depending on the size of your waffle iron.

Nutrition

  • Serving Size: 1 waffle
  • Calories: 250
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 185mg

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Almond Flour Pumpkin Waffles

54 comments
October 13, 2019

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54 Responses

  1. These were amazing!!!!! I don’t eat large amounts of eggs so I did one egg and one flax egg and still perfect. I will definitely make these again! Thanks for a great, grain free and gluten free treat!

  2. These were really delicious but I wish the serving size would say 2. There’s no way this recipe would feed 4 people.

  3. My kids just made these and said, “I’d have to say these are VERY, VERY good!”

    Yay!!! Awesome report!

    But we made two waffles from the recipe, so we’ll have to probably triple the recipe to feed the four of them.

    Thanks!

  4. I see it says it serves 4 – does it make 4 waffles, or does it make 2 and you are saying that 1/2 a waffle is one serving? Thank you!!

  5. These are wonderful! I substituted sweet potato puree. My kids are not Paleo and they’re both picky, and they loved these waffles. It was great to make something fun we can all eat.

    Thank you!

  6. These were great! I made them nut free by subbing in an equal about of sifted ground sunflower seeds for the almond flour. Amazing texture! Thanks Lexi!

  7. I’m making these for the 2nd time; I’ve been craving them like crazy all week. This is THE BEST waffle recipe – perfect texture & taste = pure waffle bliss! Thanks so much, Lexi! 🙂

  8. Well, I see a million pics on this page of waffles, but I don’t see a recipe anywhere. Is there just a glitch in my computer, or has there been a major omission?

    1. Never mind, it finally showed up. Guess it took a while to load all those pictures & the recipe, for some reason, was last. (I’m sorry, but multiple pics of the same food item is slightly annoying to me!)

  9. Oh man! These look delicious! I’ll be making them in the coming week for sure! Also have the pumpkin sticky buns on my to-bake list.

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