Welcome fall with these gluten-free pumpkin spice waffles drizzled with maple glaze. You’ll love the delicious combination of pumpkin and maple flavors and the glaze’s sweetness. For another yummy waffle recipe, try my Gluten-Free Chocolate Chip Waffles.
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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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Ingredient notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-free butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
Preheat the waffle maker and spray with non-stick spray if needed.
Whisk together the gluten-free flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a medium-sized bowl.
Add the milk, pumpkin puree, eggs, melted butter, and vanilla to the flour mixture. Stir until combined.
Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
Cook per your waffle maker’s directions.
After cooking, remove the waffle to a wire rack. This will help prevent the bottom side from getting soggy.
To keep waffles warm: If making several batches to be eaten right away, place them on a wire rack in the oven set at 200° to stay warm until they are all ready. To keep them crispy, do not stack the waffles.
Storage
Refrigerate leftover waffles for 3-4 days.
To freeze: After completely cooling, layer the waffles with parchment paper between each one and place them in a freezer bag. Squeeze out as much air from the bags as possible before completely sealing. Waffles can be frozen for up to 3 months.
To reheat: You can reheat directly from the freezer or place frozen waffles in the refrigerator overnight to thaw. 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 an air fryer or oven.
More gluten-free breakfast recipes
Gluten-Free Pumpkin Spice Waffles Recipe (Dairy-free)
- Yield: 2–4 servings 1x
- Category: Breakfast
- Method: Waffle Maker
- Diet: Gluten Free
Description
Enjoy the taste of fall with these delicious pumpkin spice waffles. Drizzle with maple glaze or maple syrup.
Ingredients
- 1 cup gluten-free flour*
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ cup unsweetened almond milk
- ½ cup pure pumpkin puree
- 2 eggs
- 3 tablespoons dairy-free butter, melted**
- ½ teaspoon vanilla
Maple Glaze:
- 1 cups confectioner’s sugar
- 1 ½ tablespoons unsweetened almond milk
- 1 tablespoon maple syrup
- ¼ teaspoon maple flavoring
- pinch of salt
Instructions
- Preheat the waffle maker and spray with non-stick spray if needed.
- Whisk together the gluten-free flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a medium-sized bowl.
- Add milk, pumpkin puree, eggs, melted butter, and vanilla to the flour mixture. 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 maker’s directions.
- Remove the 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 200° to keep warm until they are all ready. To keep them crispy, don’t stack the waffles.
To make maple glaze, whisk all glaze ingredients together in a small mixing bowl until smooth. Drizzle over waffles. Store any leftover maple glaze in a sealed container in the refrigerator.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
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Erica Kennedy
1/2 pumpkin puree? Tbsp or Cup? Please, I am in a hurry to try these!!!
MamaShire
Thank you! I missed that. It’s 1/2 cup pumpkin puree.