Gluten-Free Pumpkin Waffles
Make fluffy gluten-free pumpkin waffles with real pumpkin purée! Easy homemade recipe perfect for cozy fall mornings and freezer-friendly meal prep.
You know what makes a chilly autumn morning feel extra special? The smell of warm pumpkin waffles wafting through your kitchen while you’re still in your coziest pajamas.
I’ll never forget the first time I tried making gluten-free pumpkin waffles for my family. It was a Sunday before Thanksgiving, and I wanted something festive but not fussy.
I grabbed a can of pumpkin from my pantry (not the pie filling—learned that lesson the hard way!), mixed up this simple batter, and watched my kids devour every single bite. Now it’s our go-to breakfast whenever someone asks for “something fall-y.”
These homemade gluten-free pumpkin waffles come together in just one bowl with pantry staples you probably already have. They’re naturally sweet, perfectly spiced, and so fluffy you won’t believe they’re gluten-free. Whether you’re navigating celiac disease or just exploring expert gluten-free breakfast options, this easy recipe will become your new autumn tradition.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Canned pumpkin purée | 15 oz (1 can) | NOT pumpkin pie filling |
| Gluten-free all-purpose flour | 1½ cups | Pillsbury gluten-free recommended |
| Granulated sugar | ½ cup | |
| Eggs | 2 large | Room temperature; see substitutions below |
| Vegetable oil | 4 tbsp | Or melted coconut oil |
| Milk | ½ cup | Dairy or non-dairy (almond, cashew, coconut) |
| Baking powder | 1 tsp | |
| Xanthan gum | ½ tsp | Omit if your flour blend contains it |
| Pumpkin pie spice | 1 tsp | Or mix nutmeg, ginger, and cloves |
| Ground cinnamon | ½ tsp | |
| Salt | ½ tsp | |
| Pure vanilla extract | 1 tsp |
Instructions
Step 1: Grab a large mixing bowl and add the canned pumpkin, granulated sugar, eggs, vegetable oil, salt, pumpkin pie spice, cinnamon, and pure vanilla extract. Mix everything together until it’s smooth and well combined—no fancy equipment needed, just a good whisk or wooden spoon.
Step 2: Add your gluten-free all-purpose flour, baking powder, and xanthan gum (but skip the xanthan gum if your flour blend already includes it). Stir until the dry ingredients are fully incorporated into the pumpkin mixture. The batter will start looking thick and gorgeous, with that beautiful orange color.
Step 3: Pour in the milk and mix until everything’s fully combined. Don’t panic if the batter seems thicker than regular waffle batter—that’s exactly what you want for fluffy gluten-free pumpkin waffles! This thickness helps them hold together beautifully in the waffle iron.
Step 4: Heat up your waffle iron according to the manufacturer’s instructions. Once it’s nice and hot, spray it generously with gluten-free cooking spray. This step is important—you’ll need to re-spray between each waffle to prevent sticking.
Step 5: Scoop the batter onto your heated waffle iron using an ice cream scoop or measuring cup (I find an ice cream scoop gives the most consistent results). Cook according to your waffle iron’s specific instructions until the waffles are golden brown and crispy on the outside, fluffy on the inside—usually about 4-5 minutes.
Step 6: Carefully remove your finished waffle and repeat with the remaining batter. Serve these beauties warm with your favorite toppings and watch them disappear!
Substitutions
Need to swap an ingredient? These pumpkin waffles (gluten-free) are pretty forgiving, and I’ve tested quite a few variations over the years.
For an egg-free version, replace each egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or ¼ cup unsweetened applesauce. The texture will be slightly denser but still delicious, and honestly, my egg-allergic niece never notices the difference.
Don’t have pumpkin pie spice? Simply mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves. I actually prefer making my own blend because I can adjust the ginger level—some store-bought versions are way too ginger-forward for my taste.
If you’re dairy-free, any plant-based milk works beautifully here. Almond milk keeps things light, coconut milk adds richness, and cashew milk falls somewhere in between. Just make sure your gluten-free cooking spray is also dairy-free if you’re strictly avoiding all dairy.
Can’t find xanthan gum or prefer to avoid it? If your gluten-free flour blend already contains it (check the label!), you’re all set. Otherwise, try adding an extra tablespoon of ground flaxseed—it won’t be quite as fluffy but still makes tasty waffles.
Troubleshooting
Waffles sticking to the iron? This usually means you need more cooking spray or your iron isn’t hot enough. Man, I learned this the hard way my first few attempts! Make sure to spray generously between every single waffle, and let your iron preheat completely before adding batter.
Batter seems too thick? Add milk one tablespoon at a time until you reach a thick but pourable consistency. Remember, gluten-free batters naturally run thicker than traditional ones, so resist the urge to thin it out too much or your waffles won’t hold their shape.
Waffles turning out gummy or undercooked inside? Your waffle iron might be running too hot, cooking the outside before the inside sets. Try reducing the temperature slightly and cooking a bit longer—patience is key with these fluffy gluten-free pumpkin waffles.
Not getting crispy edges? Let the waffles cook an extra minute beyond when the steam stops, and resist opening the iron too early. That final minute creates the golden, crispy exterior we all love.
Storage & Meal Prep
These easy gluten-free pumpkin waffles are a meal prep dream! Let them cool completely on a wire rack, then stack them with parchment paper squares between each waffle and store in an airtight container or freezer bag. They’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, pop them straight from frozen into your toaster or toaster oven until warmed through and crispy again. I make a double batch every few weeks and freeze them for those hectic school mornings when my kids need something quick but nourishing—it’s like having a homemade freezer waffle stash that actually tastes good.
Serving Suggestions
Well… the topping possibilities are pretty much endless, which is why my family never gets bored with this recipe.
Classic maple syrup and a pat of butter (or vegan butter) never fails, but I love getting creative with seasonal toppings. Try a dollop of whipped cream with a sprinkle of extra cinnamon, or go full dessert-for-breakfast with a drizzle of easy homemade caramel sauce. Fresh apple slices sautéed with a little butter and brown sugar turn these into an autumn celebration on a plate.
For a protein boost that keeps kids full until lunch, add a smear of almond butter or sunflower seed butter. My personal favorite? A generous spoonful of Greek yogurt, a handful of toasted pecans, and a drizzle of pure maple syrup—it’s like pumpkin pie met breakfast and they became best friends.
Variations
Kid-Friendly Mini Waffles: Use a mini waffle maker for bite-sized versions that little hands can manage easily. They cook faster (about 3 minutes) and kids love the fun size—plus they’re perfect for freezing and reheating as grab-and-go snacks.
Chocolate Chip Pumpkin Waffles: Fold ½ cup gluten-free chocolate chips into the batter before cooking. The melty chocolate creates pockets of sweetness that pair beautifully with the warm spices, and honestly, this version might even rival my gluten-free chocolate waffles in our house.
Dairy-Free & Vegan: Swap the eggs for flax eggs (as mentioned in substitutions) and use your favorite non-dairy milk and vegan butter for serving. According to trusted plant-based nutrition research, these swaps maintain the nutrient density while accommodating various dietary needs.
Savory Pumpkin Waffles: Reduce the sugar to 2 tablespoons, skip the cinnamon and pumpkin pie spice, and add ½ teaspoon garlic powder and ¼ cup shredded cheese. Top with fried eggs and crispy bacon for a savory brunch that’ll surprise everyone in the best way.
Gluten-Free Pumpkin Waffles FAQs
Can I use pumpkin pie filling instead of plain pumpkin purée?
Nope, stick with plain canned pumpkin! Pumpkin pie filling already contains sugar and spices, which will throw off the recipe’s balance and make your waffles overly sweet and potentially gummy. Look for the can labeled “100% pure pumpkin.”
How do I know when the waffles are done cooking?
Most waffle irons have an indicator light, but I also watch for the steam to stop escaping from the sides. Once steaming slows significantly and the waffle smells fragrant and toasty (usually 4-5 minutes), they’re ready to come out golden and crispy.
What’s the best gluten-free flour for this recipe?
I consistently get great results with Pillsbury gluten-free all-purpose flour, but King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 also work beautifully. Just make sure your blend contains xanthan gum or add it separately—this ingredient is crucial for achieving fluffy, not-crumbly waffles.
Can I make the batter ahead of time?
Absolutely! Mix up your batter the night before and store it covered in the fridge for up to 24 hours. Just give it a good stir before using, as some separation is normal—you might need to add a splash of milk to thin it slightly since gluten-free batters tend to thicken when chilled.
Why are my waffles dense instead of fluffy?
This usually happens when the batter is overmixed or the eggs are cold. Mix just until combined (some small lumps are fine), make sure your eggs and milk are at room temperature, and don’t skip the baking powder—it’s essential for lift and fluffiness.
These homemade gluten-free pumpkin waffles have become such a staple in my kitchen that I’ve started calling them my “cozy morning insurance policy.” They’re proof that gluten-free breakfast doesn’t have to be boring or complicated—just simple, nourishing, and downright delicious.
Whether you’re whipping these up for a leisurely weekend brunch or prepping a batch for busy weekday mornings, I hope they bring as much warmth to your table as they do to mine. And if you love this recipe, you’ll definitely want to try my gluten-free lemon poppy seed muffins or these amazing gluten-free paleo morning glory muffins for more breakfast inspiration!
Gluten-Free Pumpkin Waffles
Equipment
- Waffle Iron
- Large mixing bowl
- Whisk or wooden spoon
- Ice cream scoop or measuring cup
- Cooking spray
Ingredients
- 15 oz canned pumpkin purée 1 can, NOT pumpkin pie filling
- 1½ cups gluten-free all-purpose flour Pillsbury gluten-free recommended
- ½ cup granulated sugar
- 2 large eggs room temperature; for egg-free use flax eggs or applesauce
- 4 tbsp vegetable oil or melted coconut oil
- ½ cup milk dairy or non-dairy (almond, cashew, coconut)
- 1 tsp baking powder
- ½ tsp xanthan gum omit if your flour blend contains it
- 1 tsp pumpkin pie spice or mix nutmeg, ginger, and cloves
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 tsp pure vanilla extract
Instructions
- Grab a large mixing bowl and add the canned pumpkin, granulated sugar, eggs, vegetable oil, salt, pumpkin pie spice, cinnamon, and pure vanilla extract. Mix everything together until it’s smooth and well combined—no fancy equipment needed, just a good whisk or wooden spoon.
- Add your gluten-free all-purpose flour, baking powder, and xanthan gum (but skip the xanthan gum if your flour blend already includes it). Stir until the dry ingredients are fully incorporated into the pumpkin mixture. The batter will start looking thick and gorgeous, with that beautiful orange color.
- Pour in the milk and mix until everything’s fully combined. Don’t panic if the batter seems thicker than regular waffle batter—that’s exactly what you want for fluffy gluten-free pumpkin waffles! This thickness helps them hold together beautifully in the waffle iron.
- Heat up your waffle iron according to the manufacturer’s instructions. Once it’s nice and hot, spray it generously with gluten-free cooking spray. This step is important—you’ll need to re-spray between each waffle to prevent sticking.
- Scoop the batter onto your heated waffle iron using an ice cream scoop or measuring cup (I find an ice cream scoop gives the most consistent results). Cook according to your waffle iron’s specific instructions until the waffles are golden brown and crispy on the outside, fluffy on the inside—usually about 4-5 minutes.
- Carefully remove your finished waffle and repeat with the remaining batter. Serve these beauties warm with your favorite toppings and watch them disappear!
