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Gluten-Free Pumpkin Waffles

These gluten-free pumpkin waffles are made by folding pumpkin puree into a batter of gluten-free flour, eggs, and spices, then cooking the mixture in a waffle iron until crisp and golden. The final texture is tender inside with a crispy exterior, accented by warm cinnamon and nutmeg aromas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free all-purpose flour sifted
  • 2 large eggs slightly beaten
  • 3/4 cup pumpkin puree unsweetened
  • 1/4 cup maple syrup optional for sweetness
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk dairy or almond milk
  • 3 tablespoons oil vegetable or melted coconut oil

Equipment

  • Waffle iron
  • Mixing bowls

Method
 

  1. In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt until well combined.
  2. In another bowl, beat the eggs lightly, then stir in the pumpkin puree, maple syrup, milk, and oil until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix to keep the batter fluffy.
  4. Let the batter rest for 2-3 minutes; this helps it relax and thicken slightly.
  5. Preheat your waffle iron and lightly spray with cooking spray or brush with a bit of oil.
  6. Pour enough batter onto the center of the waffle iron to fill the grid without overflowing, then close the lid gently.
  7. Cook the waffle until the steam slows, and the waffle is golden brown and crispy around the edges, about 4-5 minutes.
  8. Carefully remove the waffle and place on a warm plate. Repeat with remaining batter, re-greasing the iron if needed.
  9. Serve warm with your favorite toppings like maple syrup, whipped cream, or extra cinnamon for a cozy breakfast.

Notes

Ensure the waffle iron is fully preheated before adding batter to achieve crisp edges. If batter is too thick, gently fold in a splash of milk to loosen. For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.