Celebrate Fall with Irresistible Gluten-Free Pumpkin Waffles

Every autumn, I find myself craving the warm, spicy scent of pumpkin filling the kitchen. But this year, I wanted to go a step beyond traditional pumpkin treats. Combining the comforting texture of waffles with the seasonal charm of pumpkin makes for a breakfast that feels both nostalgic and refreshingly new.

These gluten-free pumpkin waffles are a celebration of cozy mornings and imperfect kitchens. They bring together the earthiness of pumpkin with hints of cinnamon and nutmeg, cradled in a crispy exterior. Perfect for lazy weekends or festive brunches, they remind me that simple ingredients can create something truly special.

WHY I LOVE THIS RECIPE?

• The aroma alone transports me straight to fall markets, with crackling fireplaces nearby.
• I love how the pumpkin’s natural sweetness balances the spice, so I skip extra sugar.
• The gluten-free flour blend gives a light, airy bite I miss in traditional recipes.
• It’s a versatile base—add pecans, chocolate chips, or even a drizzle of maple syrup.

Gluten-Free Pumpkin Waffles

This recipe produces crispy, golden waffles made with pumpkin puree, eggs, and a blend of gluten-free flours. The batter is mixed until smooth and then cooked in a waffle iron until crispy on the outside and tender inside, showcasing warm spices and seasonal flavor.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 310

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups gluten-free flour blend preferably rice and tapioca blend
• 1 cup pumpkin puree unsweetened
• 2 eggs large
• 1/4 cup milk dairy or non-dairy
• 1/4 cup maple syrup for sweetness
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Equipment

• Waffle iron
• Mixing Bowls

Method

 

1. Preheat your waffle iron and lightly grease it if necessary.
2. In a large mixing bowl, whisk together the gluten-free flour, cinnamon, and nutmeg until well combined.
3. In a separate bowl, beat the eggs, then stir in the pumpkin puree, milk, and maple syrup until the mixture is smooth and homogeneous.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined; avoid overmixing to keep the batter light.
5. Pour an appropriate amount of batter onto the preheated waffle iron, spreading slightly if needed to fill the waffle grid evenly.
6. CLOSE the waffle iron and cook until the waffles are golden brown and crispy around the edges, about 3-5 minutes.
7. Carefully remove the cooked waffle with tongs or a fork and place on a serving plate.
8. Repeat with the remaining batter, re-greasing the waffle iron as necessary.
9. Serve the waffles warm with toppings like additional maple syrup, whipped cream, or pecans if desired.

Serving these waffles has become a cherished tradition, especially when the morning air feels crisp. They make a gathering feel cozy, even when everyone’s in a rush. The textures and flavors invite lingering at the table, savoring each bite and the season’s essence.

In a world where gluten-free often means sacrifice, this recipe proves that comfort and flavor can thrive without wheat. It’s a perfect way to honor fall’s bounty while keeping things simple and delicious. Sometimes, the best moments are measured in crumbs and aromas lingering in the air.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.