Pumpkin Waffles Recipe (Gluten-Free, Paleo)

Pierre Van ZylBreakfast Recipes, Recipes

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Pumpkin waffles on plate with a dollop of whipped cream

Crispy on the outside and fluffy on the inside, these waffles are infused with the unofficial flavor of fall – pumpkin!

They’re based on my crispy waffle recipe, but I’ve added in a generous amount of homemade pumpkin pie spice and swapped real pumpkin puree in place of some of the eggs from my original version. Flavorful without being overly spiced, they’re absolutely delish with a drizzle of maple syrup and melted butter. Chopped pecans are a great addition if you have them on hand, too. 

Oh, and they only take about 20 minutes to whip up from start to finish, making them the perfect addition on both busy mornings and relaxed weekend brunches.

Pumpkin waffles on plate with maple syrup and whipped cream


Pumpkin Waffles Recipe (Gluten-Free, Paleo)

Crispy on the outside and fluffy on the inside, these waffles are infused with the unofficial flavor of fall – pumpkin! Grab your pumpkin pie spice and pumpkin puree and prepare for deliciousness.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 waffles
Calories 831kcal
Author Heather Dessinger


  • Waffle iron
  • 2 mixing bowls
  • whisk


Dry Ingredients

Wet Ingredients

  • 1 large egg
  • ¾ cup fresh or canned pumpkin puree
  • cup melted butter (substitute melted coconut oil or avocado oil if dairy-free)
  • cup milk (buttermilk, almond milk, coconut milk and water will also work)
  • ½ tsp vanilla extract (how to make vanilla extract)


  • Preheat your waffle iron.
  • Combine dry ingredients (almond flour, arrowroot flour, baking powder, pumpkin pie spice and salt) in a large bowl.
  • In a separate bowl, whisk together the wet ingredients – eggs, butter/oil, pumpkin puree, milk, vanilla.
  • Add the wet ingredients to the dry ingredients and whisk together until well-combined.
  • Cook waffles in the preheated waffle iron according to the manufacturer's instructions. If you like the outside extra crispy, try popping them in the toaster for a few seconds after cooking.


Leftovers can be stored in the freezer and reheated without thawing in the toaster.


Serving: 1waffle | Calories: 831kcal | Carbohydrates: 64g | Protein: 16g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 602mg | Potassium: 603mg | Fiber: 9g | Sugar: 6g | Vitamin A: 8228IU | Vitamin C: 3mg | Calcium: 404mg | Iron: 4mg
pumpkin baked oatmeal recipe

More Cozy Fall Breakfast Recipes

Baked Pumpkin Oatmeal With Vanilla Glaze (pictured above) – Something about this pumpkin baked oatmeal makes ordinary mornings feel a little more cozy and warm. Maybe it’s the pumpkin puree that gives it a chewy, creamy texture, or the warming spices, or the vanilla glaze drizzled over the top. Whatever the reason, it can be made with just a few minutes of hands-on time.

Slow Cooker Apples With Salted Caramel – This recipe can be quickly put together before bed, then the whole kitchen is filled with a delicious aroma in the morning.⁣ My family loves them – I hope yours will, too!

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Healthy Pumpkin Spice Granola – Crunchy, sweet and infused with the flavors of fall, this granola ia a definite favorite with my family. I love that it takes just about 30 minutes to bake, and my house smells amazing when I pull a batch from the oven.

Fall Breakfast Hash from Wholesomelicious – This savory bacon and egg veggie hash is loaded with flavor.

Overhead view of pumpkin waffles

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