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These gluten-free pumpkin waffles are crisp on the outside, fluffy on the inside, and bursting with pumpkin spice flavor. They’re naturally sweetened, Paleo, dairy-free, and perfect for cozy fall mornings (or any time you’re craving a little comfort food!).

Stack of three gluten free pumpkin waffles on white plate with fork and knife topped with pecans, butter, and maple syrup

Confession: I have a waffle problem. As in, I can’t stop eating them. And these gluten-free pumpkin waffles are a big reason why.

Sunday morning waffles have become a ritual in our home. We started with Birch Benders Paleo waffle mix. But when that became hard to track down, this pumpkin waffles recipe was born.

And I’m so glad, because IMHO, these pumpkin waffles are SO much better than the mix! We eat them nearly every Sunday, without fail, no matter the season.

They’re that perfect combo of crisp and chewy waffle perfection. The pumpkin spice, vanilla, and maple syrup make them taste like fall comfort food at its best. And since they’re made with wholesome ingredients, they’re basically the perfect fall breakfast!

Why You’ll Love These Gluten-Free Pumpkin Waffles

Cozy, fall flavors – between the warming spices, vanilla, and pumpkin, these waffles scream fall.
Crisp, fluffy texture – crisp on the outside and chewy on the inside, the texture of these pumpkin waffles is to die for.
Better-for-you ingredients – made without refined sugar or flour, but you’d never know it by the taste.
Dietary friendly – works with a variety of diets. Gluten-free, dairy-free, grain-free, and Paleo, and can easily be made vegan by swapping the egg for a flax egg.

Ingredients You’ll Need

Here’s what you’ll need to make these healthy pumpkin waffles:

Dry ingredients

Gluten-free flour – a mix of almond flour, tapioca starch, and coconut flour gives these waffles an unbelievable texture.
Spices – pumpkin spice + a pinch of salt. If you can’t track down pumpkin spice, check out my tips for a DIY version.
Baking soda – helps make these waffles light and fluffy.

Pumpkin – you can’t have pumpkin waffles without pumpkin! Opt for canned pumpkin, not pumpkin pie mix, which is loaded with sugar.
Egg – binds the ingredients together. Feel free to swap it for a flax egg if you’re vegan.
Almond milk – I used unsweetened almond milk, but use whatever milk you like!
Coconut oil – helps keep these waffles crispy on the outside and soft on the inside.
Maple syrup – add a touch of natural sweetness.
Vanilla – adds extra flavor

How to Make Gluten-Free Pumpkin Waffles

Gluten free pumpkin waffles dry ingredients in glass bowl

Step 1: In a large mixing bowl, add the almond flour, tapioca starch, coconut flour, pumpkin spice, salt, and baking soda. Whisk to combine.

Step 2: Add the pumpkin, almond flour, vanilla, maple syrup, coconut oil, and egg to a medium bowl. I like to use a Pyrex measuring cup for easy pouring. Whisk until ingredients are thoroughly combined.

Mixed gluten free pumpkin waffle batter in glass bowl with small gray spatula

Step 3: Slowly pour the wet pumpkin mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be fairly thick.

Pumpkin waffle batter on heated waffle iron

Step 4: Preheat your waffle iron. Once hot, spray the inside with cooking spray. Pour the waffle batter onto the heated waffle iron and cook according to your waffle iron’s instructions. Once the waffle is golden and crisp, remove it from the waffle iron. Repeat with the remaining batter.

Four gluten free pumpkin waffles on wire rack-lined baking sheet

Step 5: Serve waffles immediately with desired toppings. Or keep warm in a wire rack-lined baking sheet in a warm oven until ready to serve.

Gluten free pumpkin waffles on white plate with fork and knife topped with chopped pecans, butter, and maple syrup

A few helpful tips

Tip #1: Be sure to respray your waffle iron with cooking spray for each waffle to prevent sticking.
Tip #2: Follow your waffle iron’s instructions carefully, as each one has different cook times. I use a Belgian waffle maker and usually get 4 medium waffles or 2 extra-large waffles from this recipe.
Tip #3: If you don’t have any pumpkin spice on hand, you can make your own! Combine 2 tbsp cinnamon, 1 tbsp ginger, 1 tsp nutmeg, and 1 tsp allspice or cloves in a small jar & shake. Use leftovers for other pumpkin spice goodies.
Tip #4: I recommend keeping your waffles in a warm oven until you’re ready to serve. This helps them stay crisp! Preheat your oven to 200°F and line a baking sheet with a wire rack. After each waffle is cooked, place it on the rack in a single layer.
Tip #5: These pumpkin waffles are delish on their own, but even better with toppings. My personal faves are maple syrup, almond butter, chopped pecans, and banana slices. YUM! 😋

Gluten-Free Pumpkin Waffles

Mindy

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings 4 Belgian waffles

Ingredients

1 cup almond flour
1/2 cup tapioca starch
1/4 cup coconut flour
1 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp sea salt
1 cup almond milk, unsweetened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg at room temperature
1 tbsp coconut oil melted
1 tbsp maple syrup
1 tsp vanilla

Instructions

In a large mixing bowl, add the almond flour, tapioca starch, coconut flour, pumpkin spice, salt, and baking soda. Whisk to combine.
Add the pumpkin, almond flour, vanilla, maple syrup, coconut oil, and egg to a medium bowl. Whisk until ingredients are thoroughly combined.
Slowly pour the wet pumpkin mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be fairly thick.
Preheat your waffle iron. Once hot, spray the inside with cooking spray. Pour the waffle batter onto the heated waffle iron and cook according to your waffle iron’s instructions. Once the waffle is golden and crisp, remove it from the waffle iron. Repeat with the remaining batter.
Serve waffles immediately with desired toppings. Or keep warm in a wire rack-lined baking sheet in a warm oven until ready to serve.

Notes

-Always respray your waffle iron with cooking spray for each waffle to prevent sticking.

-Follow your waffle iron’s instructions carefully. Each one has different cook times. I use a Belgian waffle maker and usually get 4 medium waffles or 2 extra-large waffles from this recipe.

-To keep your waffles crisp, I recommend keeping them in a warm oven until ready to serve. Preheat your oven to 200°F and line a baking sheet with a wire rack. After each waffle is cooked, place it on the rack in a single layer.

-Topping suggestions: maple syrup, almond butter, sliced bananas, chopped pecans, or coconut cream.

Keyword almond flour, breakfast, dairy free, fall, gluten free, healthy, paleo, pumpkin, waffles

If you try this recipe, I’d love to know what you think! Drop me a comment below:

Gluten-Free Pumpkin Waffles (Paleo & Dairy-Free)

Why You’ll Love These Gluten-Free Pumpkin Waffles