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Gluten-Free Pumpkin Waffles

These gluten-free pumpkin waffles combine pumpkin puree with warm spices like cinnamon and ginger, creating a fragrant batter that is cooked until crispy on the outside and tender inside. The waffles have a golden-brown appearance with a slightly textured surface, finished with a fluffy yet slightly dense interior ideal for fall mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten-free oats ground into flour if preferred
  • 1 cup pumpkin puree
  • 2 eggs lightly beaten
  • 1/4 cup maple syrup or honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup almond milk or any milk of choice
  • 1½ teaspoons baking powder

Equipment

  • Blender or food processor (for oat flour)
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Waffle Maker

Method
 

  1. If using whole oats, grind them into fine flour using a blender.
  2. In a mixing bowl, combine oat flour, cinnamon, ginger, salt, and baking powder.
  3. In another bowl, whisk pumpkin puree, eggs, maple syrup, and milk.
  4. Add wet ingredients to dry ingredients and mix until smooth.
  5. Let batter rest for 5 minutes.
  6. Preheat waffle iron and lightly grease if needed.
  7. Pour batter onto waffle iron and cook until golden and crisp.
  8. Remove carefully and serve warm.

Notes

Adjust the batter thickness with more almond milk if too thick, or add more oats if too runny. Keep the waffle iron at medium heat to prevent burning, especially since pumpkin batter can brown quickly.