I love starting cozy mornings with these pumpkin spice gluten free waffles. They turn out crisp on the outside, tender on the inside, and filled with warm fall spices that make my kitchen smell amazing. I enjoy how they feel indulgent, yet they’re made with wholesome, gluten free ingredients that fit beautifully into a comforting breakfast or brunch spread.
Why You’ll Love This Recipe
I love how these waffles bring together everything I crave in a fall breakfast. The pumpkin purée keeps them moist and tender, while the pumpkin pie spice adds that classic autumn warmth I look forward to every year.
I appreciate that they’re completely gluten free, which makes them perfect for sharing with family and friends who avoid gluten. Also I like how simple the ingredients are—most of them are pantry staples I already have on hand.
I find them easy to customize with dairy-free milk or coconut oil, and they freeze wonderfully, which makes busy mornings so much easier for me.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups gluten free all-purpose flour blend
1 tablespoon coconut sugar (or brown sugar)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
2 large eggs
1 cup pumpkin purée
1 ¼ cups milk of choice
3 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract
Directions
I start by preheating my waffle iron according to the manufacturer’s instructions and lightly greasing it if needed.
In a large mixing bowl, I whisk together the gluten free flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice until everything is evenly combined.
In a separate bowl, I whisk the eggs until lightly beaten. Then I add the pumpkin purée, milk, melted coconut oil (or butter), and vanilla extract, mixing until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix, since a few small lumps are perfectly fine and help keep the waffles tender.
Then I scoop the batter onto the preheated waffle iron, spreading it slightly if necessary. I close the lid and cook for about 3–5 minutes, or until the waffles are golden brown and crisp.
Next I carefully remove the waffles and repeat with the remaining batter. I like serving them warm with maple syrup, yogurt, fresh fruit, or a light dusting of powdered sugar.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Each serving contains approximately 210 kcal.
Variations
I sometimes stir in a handful of dairy-free chocolate chips for a sweeter twist.
When I want extra texture, I add chopped pecans or walnuts to the batter.
For a dairy-free version, I use plant-based milk and coconut oil instead of butter.
If I want a little extra spice, I add a pinch of cinnamon or nutmeg to intensify the fall flavors.
For a slightly sweeter waffle, I drizzle a bit of maple syrup directly into the batter.
Storage/Reheating
I store leftover waffles in an airtight container in the refrigerator for up to 3 days.
For longer storage, I let them cool completely and freeze them in a single layer before transferring them to a freezer-safe bag. They keep well for up to 2 months.
To reheat, I pop them into the toaster or oven at 350°F (175°C) for a few minutes until heated through and crisp again. I avoid microwaving when possible, since I find it softens the exterior.
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FAQs
Can I make these waffles ahead of time?
Yes, I often make a batch ahead and freeze them. I simply reheat them in the toaster, and they taste freshly made.
Can I use fresh pumpkin instead of canned pumpkin purée?
I can use homemade pumpkin purée, but I make sure it’s well-drained and thick so the batter doesn’t become too wet.
What gluten free flour works best?
I prefer using a gluten free all-purpose flour blend that contains xanthan gum for the best texture and structure.
Can I make this batter into pancakes instead?
Yes, I sometimes cook the batter on a greased skillet over medium heat to make fluffy pumpkin pancakes.
How do I keep the waffles crispy?
I place cooked waffles on a wire rack instead of stacking them, which helps maintain their crisp exterior until serving.
Conclusion
I love how these pumpkin spice gluten free waffles bring warmth and comfort to my breakfast table. They’re crisp, tender, perfectly spiced, and easy to adapt to different dietary needs. Whether I’m making them for a cozy weekend brunch or prepping ahead for busy mornings, this recipe always delivers a satisfying and flavorful start to my day.
📖 Recipe:
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Pumpkin Spice Gluten Free Waffles
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crisp on the outside and tender on the inside, these pumpkin spice gluten free waffles are warmly spiced, perfectly moist, and ideal for a cozy fall breakfast or brunch.
Ingredients
1 ½ cups gluten free all-purpose flour blend
1 tablespoon coconut sugar (or brown sugar)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
2 large eggs
1 cup pumpkin purée
1 ¼ cups milk of choice
3 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions and lightly grease if needed.
- In a large bowl, whisk together the gluten free flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk the eggs until lightly beaten. Add the pumpkin purée, milk, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine.
- Scoop the batter onto the preheated waffle iron, spreading slightly if necessary. Close the lid and cook for 3–5 minutes, or until golden brown and crisp.
- Carefully remove the waffles and repeat with the remaining batter. Serve warm with desired toppings.
Notes
Stir in dairy-free chocolate chips for a sweeter variation.
Add chopped pecans or walnuts for extra texture.
Use plant-based milk and coconut oil for a dairy-free option.
Add a pinch of cinnamon or nutmeg for deeper spice flavor.
Drizzle maple syrup into the batter for added sweetness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled waffles for up to 2 months in a freezer-safe bag.
Reheat in a toaster or oven at 350°F (175°C) until crisp.
Place cooked waffles on a wire rack to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
