Gluten Free Pumpkin Waffles

Maple syrup poured onto pumpkin waffles on white plate with fork.

5 from 2 votes

These Gluten Free Pumpkin Waffles are made from scratch using pumpkin puree, cinnamon, and nutmeg. Top with maple syrup for a delicious dish!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: pumpkin waffles gluten free, homemade pumpkin waffles, waffles pumpkin puree

Servings:

Calories: 389kcal

Author: Christine Rooney

Equipment

Waffle Maker

Ingredients

2 ¼ cups gluten free flour blend such as Bob's Red Mill 1 to 1 Flour
⅓ packed cup brown sugar light or dark
1 Tbsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. kosher salt
2 large eggs
¼ cup olive oil or neutral oil like vegetable, canola, or grapeseed oil
1 cup milk or non-dairy milk alternative
1 tsp. vanilla extract
1 ¼ cup pumpkin puree not pumpkin pie filling
2 Tbsp. butter for waffle iron
maple syrup for topping

US Customary - Metric

Instructions

In a large mixing bowl, add 2 ¼ cups gluten free flour blend (such as Bob's Red Mill 1 to 1 Flour), 1 Tbsp. baking powder, ⅓ packed cup brown sugar (light or dark) (make sure to break apart any clumps of brown sugar if necessary), 2 tsp. cinnamon, 1 tsp. nutmeg, and ¼ tsp. of kosher salt.
In the second bowl, combine 2 eggs, ¼ cup olive oil (or cooking oil of choice), 1 cup milk (or non-dairy milk alternative), 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree (not pumpkin pie filling). Whisk the wet ingredients until completely combined.
Add the wet ingredients to the dry a little at a time, stirring with a spatula each time until completely combined. Continue until all of the wet ingredients are added to the dry, making sure that all of the ingredients are completely incorporated.
The batter will be thick, a little dense, and sticky.
Thoroughly heat a waffle iron. Once heated, brush some butter over both the top and the bottom in order to prevent the batter from sticking.
Pour a desired amount of the pumpkin waffle batter into the iron (I like to use a small measuring cup for this) and shut the lid. Make sure not to overfill the the waffle iron.
Cook the waffle for 3-5 minutes (cooking times will vary depending on the type of waffle iron used). Once the waffle is golden brown and firm to the touch it’s done.
Remove the waffle from the iron and repeat with the remainder of the batter, making sure to coat both the top and bottom of the waffle iron with butter in between each waffle to prevent the batter from sticking.
To Serve: Serve the pumpkin waffles with butter and maple syrup. Alternately, you can top with sweetener of choice and add some toasted nuts for extra flavor and texture (optional).

Notes

The nutrition information includes the butter that is used to grease the waffle iron, but does not include the maple syrup.

For the best results, I recommend using a gluten free flour blend even if not gluten free. This recipe has not been tested using a regular all-purpose flour.

Nutrition