pumpkin waffle recipe made with almond flour

Make the best pumpkin waffles with almond flour and maple syrup! Lightly sweet, perfectly spiced, and naturally gluten-free; a fall favorite everyone will love!

5 from 3 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 3

Calories: 293kcal

Author: Nichole Crews

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 info. Recipe should make 2-3 large waffles (if using a Belgian waffle maker). Nutrition info is based on a 3-serving recipe using the above ingredients.

Nutrition

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