Pumpkin Waffles Recipe (Gluten-Free, Paleo)

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

Cook Time 10

Total Time 20

Servings waffles

Calories 831kcal

Author Heather Dessinger

Equipment

Waffle iron
2 mixing bowls
whisk

Ingredients

Dry Ingredients

2 cups blanched almond flour (packed)
1½ cups arrowroot powder (tapioca starch will also work)
2 tbsp homemade pumpkin pie spice
4 tsp baking powder (how to make your own baking powder)
½ tsp sea salt

Wet Ingredients

1 large egg
¾ cup fresh or canned pumpkin puree
⅔ cup melted butter (substitute melted coconut oil or avocado oil if dairy-free)
⅔ cup milk (buttermilk, almond milk, coconut milk and water will also work)
½ tsp vanilla extract (how to make vanilla extract)

Instructions

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.

Notes

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

Nutrition