Welcome fall with these delicious gluten-free pumpkin spice waffles drizzled with maple glaze. You’ll love the wonderful taste of the pumpkin and maple flavors together combined with the sweetness of the glaze.
These delicious pumpkin spice waffles would be perfect for breakfast or brunch. Simple enough for every day and decadent enough for special occasions.
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How To Make Pumpkin Spice Waffles:
Preheat waffle maker and spray with non-stick spray if needed.
In a medium-size bowl whisk together the gluten-free flour, sugar, baking powder, and salt, cinnamon, nutmeg, and allspice.
Add in milk, pumpkin puree, eggs, melted butter, and vanilla. Stir together until combined.
Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
Cook per your waffle makers directions.
Remove waffle after cooking to a wire rack. Don’t place the waffles on plates until ready to serve so they stay crispy.
To keep waffles warm: If making several batches to be eaten right away place the waffles on a wire rack in the oven set at a low setting like 200° to keep warm until they are all ready. To keep them crispy do not stack the waffles.
Waffle Maker: I use a similar to this Flip Belgian Waffle Maker but you can make these in a regular waffle maker too.
How To Freeze Waffles:
It’s best to cool waffles on a wire rack and not on a plate so the bottom doesn’t get soggy. After completely cooling layer waffles with parchment paper between each one and place in a freezer bag. Squeeze out as much air from the bags as possible before completely sealing. Can be frozen for up to 3 months.
To reheat: Depending on the thickness these can be heated in a toaster on low for a few settings to get them heated thoroughly without burning. Or reheat in a toaster oven, air fryer (this is how I reheat mine), or oven.
More Gluten-Free Breakfast Recipes:
Stuffed Waffles with Bacon & Tomato
Chocolate Chip Muffins with Banana
Waffles with Chocolate Chips
Low-Carb Strawberry Scones
Homemade Low-Carb Biscuits
More Gluten-Free Recipes You’ll Love:
Easy Roasted Chicken Sausage & Potatoes
Air Fryer BBQ Meatballs
Quick Chicken Tortilla Soup
Instant Pot Vegetable Soup
Easy Grain-Free Chicken Nuggets
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Enjoy the taste of fall with these delicious pumpkin spice waffles. Drizzle with maple glaze or maple syrup.
Ingredients
1 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup unsweetened almond or cashew milk
1/2 cup pure pumpkin puree
2 eggs
3 tablespoons melted Smart Balance Buttery Spread or Earth Balance
1/2 teaspoon vanilla
Maple Glaze:
1 cups confectioner’s sugar
1 1/2 tablespoons unsweetened almond or cashew milk
1 tablespoons maple syrup
1/4 teaspoon maple flavoring
pinch of salt
Instructions
Preheat waffle maker and spray with non-stick spray if needed.
In a medium-size bowl whisk together the gluten-free flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
Add in milk, pumpkin puree, eggs, melted butter, and vanilla. Stir together until combined.
Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
Cook per your waffle makers directions.
Remove waffle after cooking to a wire rack. Don’t stack on plates until ready to eat so they will stay crispy.
To keep waffles warm: If making several batches to be eaten right away place the waffles on a wire rack in the oven set at a low setting like 200° to keep warm until they are all ready. To keep them crispy do not stack the waffles.
To make maple glaze: In a small mixing bowl whisk all glaze ingredients together until smooth. Drizzle over waffles. Store any leftover maple glaze in a sealed container in the refrigerator.
Keywords: pumpkin spice waffles, gluten-free pumpkin waffles, gluten-free breakfast, dairy-free waffles
Erica Kennedy says
September 2, 2019 at 10:19 am1/2 pumpkin puree? Tbsp or Cup? Please, I am in a hurry to try these!!!
MamaShire says
September 2, 2019 at 10:31 amThank you! I missed that. It’s 1/2 cup pumpkin puree.