30-Minute Gluten Free Pumpkin Spice Waffles
Fluffy, seasonal waffles packed with warm pumpkin pie spices and real pumpkin puree. The almond milk keeps them light while coconut oil adds subtle richness. Perfect for autumn breakfasts or cozy weekend brunches when you want something special but need to avoid gluten. The combination of baking powder and baking soda creates excellent lift, making these indistinguishable from traditional waffles.
Ingredients
- ¾ cup unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 ½ cups gluten-free all-purpose flour (I used Bob's Red Mill)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- 1
Preheat waffle iron to medium
- 2
Mix all wet ingredients except melted coconut oil in large bowl
- 3
Add dry ingredients and stir until combined
- 4
Mix in melted coconut oil
- 5
Spray waffle maker with non-stick cooking spray on both sides
- 6
Pour batter onto waffle maker and close
- 7
Flip and cook for 1.5 to 2 minutes
- 8
Flip waffle maker and open to check doneness
- 9
If needed, close and flip, cook 20-30 seconds longer
- 10
Remove waffle with non-stick tongs
Tips
Don't overmix the batter - lumps are okay and will create fluffier waffles
Let the waffle iron fully preheat before adding batter for even cooking and easier release
Serve immediately while crispy, or keep warm in 200F oven on wire rack
Good to Know
Store leftover waffles in refrigerator up to 3 days or freeze up to 3 months
Batter can be made night before and refrigerated, stir gently before using
Serve hot with maple syrup, butter, whipped cream, or fresh berries
Common Mistakes
Don't skip preheating waffle iron to avoid uneven cooking
Don't overfill waffle maker to avoid overflow and messy cleanup
Substitutions
for those without gluten sensitivity
FAQ
Can I make these dairy-free?
Yes, these are already dairy-free using almond milk and coconut oil instead of regular milk and butter.
What if I don't have pumpkin pie spice?
Mix 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves as substitute.
How long do leftover waffles keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat in toaster for best texture.