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, FDN-P

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