Make the best pumpkin waffle recipe with almond flour and maple syrup! Lightly sweet, perfectly spiced, and naturally gluten-free; a fall favorite everyone will love.
We love a quick and easy almond flour waffle recipe around here, and have quite a few seasonal ones online. If you’re looking to add a few more almond flour waffles recipes that are gluten-free and dairy-free to your breakfast lineup, make Gingerbread Waffles in the winter and a batch of Strawberry Shortcake Waffles in the spring!
ingredients for gluten free pumpkin waffles
this easy fall breakfast is made using almond flour and coconut flour, for a grain-free Belgian waffle vibe that’s crisp on the outside, tender inside, and bursting with pumpkin spice flavor.
Wet Ingredients
- eggs: help to make fluffy waffles with a crispy outside.
- canned pumpkin puree: for a rich pumpkin flavor, that also adds fiber.
- vanilla extract: for sweetness and flavor.
- maple syrup: to sweeten.
Dry Ingredients
- baking powder: so your waffles will be light and fluffy – no dense waffles here.
- almond meal: gluten-free alternative to make your pumpkin spiced waffles.
- coconut flour: helps the waffle batter absorb the wet ingredients while keeping things grain-free.
- pumpkin pie spice: for flavor!
- pinch of sea salt: for flavor.
How to make this waffle recipe
This recipe makes about 2 to 3 large waffles, depending on the size of your waffle iron. You can use any waffle iron to make these waffles, but I like a Belgian waffle maker so that there are deep little pockets for extra toppings, but any waffle maker will work for this pumpkin waffle recipe.
Step 1: In a medium bowl, whisk together the wet ingredients until smooth and well combined.
Step 2: Add your dry ingredients, and whisk until no lumps remain and the batter is smooth.
Step 3: Preheat and lightly grease your waffle iron according to the manufacturer’s instructions. Pour the gluten-free batter into the waffle iron and cook until golden and crisp.
Step 4: Repeat with the remaining batter. This recipe makes about 2 to 3 large waffles, depending on the size of your waffle iron.
belgian waffle toppings
These gluten-free, almond-flour waffles taste like fall and are delicious as is, but top with the following extras for even more fun:
- butter or ghee
- banana slices
- pecans or chopped walnuts
- strawberries
- whipped cream
- maple syrup or honey
- extra pumpkin pie spice
how to store
- To Store. Refrigerate leftover waffles in an airtight storage container for up to 3 days.
- To Reheat. Crisp up refrigerated leftovers in a toaster, or if heating up a large batch, warm on a baking sheet in the oven at 350 degrees F for 10 minutes.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3-months. Let thaw overnight in the refrigerator before reheating.
Love pumpkin? You’re in luck! Try a batch of rich and fudgy pumpkin swirl brownies for a sweet snack, or get a little indulgent with the pumpkin pie with a chocolate crust – a fun twist on a classic favorite. And don’t miss the pumpkin spiced White Russian, a cozy fall cocktail that pairs perfectly at brunch or dessert.
pumpkin waffle recipe made with almond flour
Ingredients
wet ingredients
- 4 large eggs, whisked
- 1/2 cup canned pumpkin puree - 7.5 ounces
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
dry ingredients
- 1 teaspoon baking powder
- 1/2 cup almond meal, finely ground - also called almond flour
- 2 tablespoons coconut flour
- 1/2 tablespoon pumpkin pie spice - plus more for garnish (optional)
- pinch of sea salt
- belgian waffle toppings: bananas, pecans, walnuts, strawberries, whipped cream, maple syrup, honey, etc - optional
Instructions
- In a medium size bowl, combine 4 whisked eggs, pumpkin puree, vanilla extract and maple syrup . Mix well to combine until smooth.
- Whisk in baking powder, almond meal, coconut flour, pumpkin pie spice, and sea salt. Mix until well combined and no lumps remain.
- Grease your waffle iron according to the manual's instructions; then, pour batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.
- Top with butter/ghee, nuts, and/or fruit, whipped cream and syrup. Up to you!
Notes
Nutrition
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Can I use 2 tablespoons xtra of almond flour instead of coconut flour?
Thank you
Hi Peg, the coconut flour helps absorb the liquid in the waffles, but if you don’t have coconut flour or have an allergy, I’d use 3 TBSP almond flour for the 2 recommended to swap coconut flour for extra absorption. Hope this helps!