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
