Pumpkin Waffles Recipe (Gluten-Free, Paleo)

Heather Dessinger

This post contains affiliate links.
Click here to read my affiliate policy.
Pumpkin waffles on plate with a dollop of whipped cream

Crispy on the outside and fluffy on the inside, these waffles are infused with the unofficial flavor of fall – pumpkin!

They’re based on my crispy waffle recipe, but I’ve added in a generous amount of homemade pumpkin pie spice and swapped real pumpkin puree in place of some of the eggs from my original version. Flavorful without being overly spiced, they’re absolutely delish with a drizzle of maple syrup and melted butter. Chopped pecans are a great addition if you have them on hand, too. 

Oh, and they only take about 20 minutes to whip up from start to finish, making them the perfect addition on both busy mornings and relaxed weekend brunches.

Pumpkin waffles on plate with maple syrup and whipped cream
Print Pin
4.72 from 7 votes

Pumpkin Waffles Recipe (Gluten-Free, Paleo)

Crispy on the outside and fluffy on the inside, these waffles are infused with the unofficial flavor of fall – pumpkin! Grab your pumpkin pie spice and pumpkin puree and prepare for deliciousness.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 waffles
Calories 831kcal
Author Heather Dessinger


  • Waffle iron
  • 2 mixing bowls
  • whisk


Dry Ingredients

Wet Ingredients

  • 1 large egg
  • ¾ cup fresh or canned pumpkin puree
  • cup melted butter (substitute melted coconut oil or avocado oil if dairy-free)
  • cup milk (buttermilk, almond milk, coconut milk and water will also work)
  • ½ tsp vanilla extract (how to make vanilla extract)


  • Preheat your waffle iron.
  • Combine dry ingredients (almond flour, arrowroot flour, baking powder, pumpkin pie spice and salt) in a large bowl.
  • In a separate bowl, whisk together the wet ingredients – eggs, butter/oil, pumpkin puree, milk, vanilla.
  • Add the wet ingredients to the dry ingredients and whisk together until well-combined.
  • Cook waffles in the preheated waffle iron according to the manufacturer's instructions. If you like the outside extra crispy, try popping them in the toaster for a few seconds after cooking.


Leftovers can be stored in the freezer and reheated without thawing in the toaster.


Serving: 1waffle | Calories: 831kcal | Carbohydrates: 64g | Protein: 16g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 602mg | Potassium: 603mg | Fiber: 9g | Sugar: 6g | Vitamin A: 8228IU | Vitamin C: 3mg | Calcium: 404mg | Iron: 4mg
pumpkin baked oatmeal recipe

More Cozy Fall Breakfast Recipes

Baked Pumpkin Oatmeal With Vanilla Glaze (pictured above) – Something about this pumpkin baked oatmeal makes ordinary mornings feel a little more cozy and warm. Maybe it’s the pumpkin puree that gives it a chewy, creamy texture, or the warming spices, or the vanilla glaze drizzled over the top. Whatever the reason, it can be made with just a few minutes of hands-on time.

Slow Cooker Apples With Salted Caramel – This recipe can be quickly put together before bed, then the whole kitchen is filled with a delicious aroma in the morning.⁣ My family loves them – I hope yours will, too!

Pumpkin Spice Latte – This easy, creamy pumpkin spice latte blends blends cinnamon, ginger, nutmeg, cloves, allspice, vanilla, and my “secret” ingredient – it’s super yummy and perfect for cooler weather.⁣

Healthy Pumpkin Spice Granola – Crunchy, sweet and infused with the flavors of fall, this granola ia a definite favorite with my family. I love that it takes just about 30 minutes to bake, and my house smells amazing when I pull a batch from the oven.

Fall Breakfast Hash from Wholesomelicious – This savory bacon and egg veggie hash is loaded with flavor.

Overhead view of pumpkin waffles

Related Posts


Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

Leave a Comment

Recipe Rating

10 thoughts on “Pumpkin Waffles Recipe (Gluten-Free, Paleo)”

  1. I’ve been searching for a waffle maker that is NOT nonstick for quite awhile. I remember Lodge used to make a cast iron waffle press but I can’t find it anymore. What kind do you use?

  2. I made these up this morning for myself and my family. I didn’t have enough arrowroot starch so I added cornstarch (I know, not the healthiest), and I still didn’t have enough but I had a random amount of a fiber supplement that had a starchy feel and used that too. You’d never know, they were delish! Thanks for the recipe!

    • Ceramic on Amazon, look at notices of non use of toxic ingredients though….also, there are still some cast iron ones that are not electric at all. Getting spendy due to lots of people buying them. I have both a ceramic and cast iron waffle implements.

  3. 4 stars
    Tried this today. I will say that 2 Tbsp of pumpkin pie spice would have been way overkill. I used 1 Tbsp and will need to reduce it just a bit. I made my own paking powder and pie spice and vanilla. 🙂 I wasn’t sure how it would turn out because after letting it sit for a couple minutes (while the waffle iron was heating) the mixture became very thick and unpourable. My first waffle was defiinitely a test one, as one side stuck a bit. So I made sure to have plenty of spray (maybe butter next time). It made just about 4 waffles and they WERE crispy on the outside and soft on the inside! Will definitely make again.