Gluten-Free Almond Flour Pumpkin Waffles

Let’s make healthy pumpkin waffles! These gluten-free pumpkin waffles are crispy on the outside and soft on the inside, made with almond flour, and naturally sweetened! (Paleo-Friendly!)

Growing up, waffles were an institution in my house. A love language. A way of life.

I love waffles basically every way I can get them, from fluffy Belgian waffles, to overnight oatmeal waffles, to gingerbread waffles, and more. This delicious gluten-free pumpkin waffles recipe has been a family favorite (and fan favorite!) since 2018. They’ve just got so much going for them!

• They’re pretty darn nutrient dense. Almond flour has healthy fats, protein, vitamins and minerals that white flours or all-purpose gluten free flours tend not to have. This means our almond flour pumpkin waffles are more filling, which makes them a great recipe to keep you going all morning long. They’re also gluten free, dairy free, and naturally sweetened!
• The texture is AWESOME. Crispy on the outside & soft on the inside. These healthy pumpkin waffles are both, which makes for gluten-free waffle perfection! 
• They freeze & reheat like a dream. I love when I can freeze leftovers! I often make a double batch of this gluten-free waffle recipe and freeze half. It makes for great meal prep on busy weekday mornings! We can pull out leftovers one at a time for breakfasts throughout the week, or dinner on a crazy night.

But the best part is: they start with simple ingredients…

Simple Ingredients To Start

Another thing to love about these pumpkin spice waffles? They start with simple, nourishing ingredients, like:

• Almond Flour. Blanched almond flour has a moist, fine texture that makes for delicious waffles! Do not substitute almond meal or gluten-free measure-for-measure flour here, or your waffles will not turn out properly.
• Arrowroot or Tapioca Starch. Pairing the almond flour with a little bit of starch is the secret to perfect pumpkin waffles every time.
• Baking Powder. For the perfect rise & puff.
• Warm Spices. Then, you’ll add flavor to these healthy pumpkin waffles by adding a mix of ground cinnamon & nutmeg. (Feel free to substitute pumpkin pie spice, if you prefer!) 
• Salt. A must, to balance the flavor.
• Pumpkin Puree. Unsweetened pumpkin puree (canned pumpkin or homemade pumpkin puree, NOT pumpkin pie filling!) adds bright orange color and that delicious pumpkin flavor.
• Dairy-Free Milk. We make these almond flour pumpkin waffles with unsweetened almond milk, but whatever milk you drink will work, whether that’s oat milk, soy milk, cashew milk, coconut milk, or cow’s milk if it fits your dietary needs.
• Pure Maple Syrup for sweetness and moisture.
• Eggs. Another must for binding the waffle batter together and getting just the right texture.
• A Little Fat. Some avocado oil, melted coconut oil, or melted ghee work well! Or, you can swap in whatever neutral-flavored oil you like that fits your dietary needs (like vegetable oil or canola oil)
• Vanilla. Lastly, some vanilla extract adds another note of sweetness.

How To Make Healthy Pumpkin Waffles, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
2. Whisk The Dry Ingredients. In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
3. Add The Wet Ingredients. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.
4. Cook The Waffles. Scoop or pour the batter into your heated waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
5. Repeat with remaining batter until all the waffles are cooked.
6. Store leftover waffles in an airtight container or bag in the fridge or freezer.

FAQ + Tips And Tricks For The Best Gluten-Free Pumpkin Waffles

HOW TO KEEP YOUR WAFFLES CRISPY! If you’re cooking these easy pumpkin waffles for a crowd and want to keep your waffles crisp, try placing the cooked waffles in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.

NEED A WAFFLE IRON? We’ve owned a LOT of waffle irons in the 17 years we’ve been married, but we have two favorites. The first is this Double Belgian Waffle Maker that can cook two large waffles at once. The other favorite is this Mickey mini waffle maker. It’s a fun one for kids & makes Mickey-shaped mini waffles that are a great size for packing in school lunches!

USE THE RIGHT KIND OF FLOUR! Use blanched, finely ground almond flour. I like Blue Diamond, Honeyville, Wellbee’s, and Anthony’s. Almond flours vary in density, and a good way to get consistent results is to measure properly, using the Scoop and Level Method–fluff the flour with a spoon/whisk/fork, then scoop with a spoon into a measuring cup (rather than scooping with your measuring cup, which can compact the flour). That said, the BEST WAY to get perfect waffles is to weigh your ingredients with a kitchen scale.

PALEO NOTES. If you’re strictly paleo, you’ll need to be sure to use dairy-free milk and a paleo-approved baking powder option. (Baking powder tends to contain cornstarch, which isn’t paleo approved.) You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.

More Gluten-Free Breakfast Recipes To Try

Gluten-Free French Toast Casserole

Gluten-Free Belgian Waffles

Blender Pumpkin Oatmeal Pancakes

Gluten-Free Gingerbread Waffles

Did You Make This Recipe?

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Gluten Free Almond Flour Pumpkin Waffles

4.79 from 46 votes

Emily Dixon, One Lovely Life

The BEST Gluten-Free Almond Flour Pumpkin Waffles! These healthy pumpkin waffles are made with simple, nourishing ingredients you’ll LOVE.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Print Pin Rate

Servings: 5 -6 servings (depending on your waffle iron)

Calories: 343kcal

Ingredients

• 1 2/3 cup blanched almond flour (150 grams)
• 1/2 cup arrowroot powder or tapioca starch (60 grams)
• 2 teaspoons baking powder see notes for paleo
• 1 teaspoon cinnamon*
• 1/2 teaspoon nutmeg*
• 1/4 teaspoon salt
• 1/2 cup 120 grams pumpkin puree
• 1/2 cup unsweetened almond milk or your favorite milk
• 1/4 cup pure maple syrup
• 2 eggs
• 3 Tablespoons avocado oil or melted butter (can sub ghee or coconut oil for paleo or, if not paleo, you can sub another neutral oil or vegetable oil, or melted vegan butter)
• 1 teaspoon vanilla extract

Instructions

• Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
• Whisk The Dry Ingredients. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
• Add The Wet Ingredients. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.
• Cook The Waffles. Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
• Repeat with remaining batter until all the waffles are cooked.
• Store leftover waffles in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!

Notes

• Pumpkin Spice. Feel free to use 1 1/2 tsp. pumpkin pie spice instead of the cinnamon and nutmeg listed. (It’ll add notes from ginger, cloves, allspice, etc.) 
• Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
• Freeze & Reheat Leftovers. We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for about 5 minutes.
• Paleo Notes. If you’re strictly paleo, you’ll need to be sure to find a paleo-approved baking powder option. Baking powder tends to contain cornstarch, which isn’t paleo approved. You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.

Video

Course: Breakfast, Waffles

Cuisine: American

Keyword: almond flour pumpkin waffles, almond flour waffles, gluten free pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, pumpkin waffles

Nutrition

Serving: 1/6 recipe | Calories: 343kcal | Protein: 9.1g | Fat: 24.4g | Saturated Fat: 2.5g | Cholesterol: 62mg | Sodium: 141.6mg | Fiber: 4.6g | Sugar: 8g

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/almond-flour-pumpkin-waffles/

Recipe originally shared September 2018. Updated with new notes, updated photos & video and republished January 2025.