Delicious healthy pumpkin waffles are paleo and gluten free. They are crispy on the outside, tender on the inside, subtly sweet, with a lovely pumpkin-cinnamon flavor.
Oh, the wonderful smell that fills your kitchen when you cook these healthy gluten free pumpkin waffles!
And their flavor is amazing too. These pumpkin waffles are crispy on the outside, tender on the inside, subtly sweet, with a distinct-but-not-overwhelming pumpkin and cinnamon flavor.
In the summer, I like to make gluten free blueberry waffles. In the fall and winter, these gluten free pumpkin waffles are one of the weekend breakfasts my family requests most often.
I don’t sweeten the batter at all, so plan on serving these pumpkin waffles with your choice of topping – maple syrup, honey, melted unsalted butter and low carb syrup are all great options.
If you’d like, you can also sweeten the batter with 2 tablespoons of a granulated sweetener (coconut sugar or a low carb sweetener), or with the equivalent in stevia.
It’s best to use the almond flour brand I recommend in the recipe card below, and please measure it by weight and not by volume for the most accurate results.
These gluten free pumpkin waffles freeze beautifully. I freeze each of them in a small freezer bag, then gently defrost in the toaster on a low setting.
Gluten Free Pumpkin Waffles
- 1 tablespoon melted unsalted butter for the waffle maker
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt (not table salt)
- 1 teaspoon baking soda
- 2 cups Honeyville blanched almond flour, super fine grind (8 oz)
- Plug in your waffle maker. Allow it to heat up, about 5 minutes for most waffle makers.
- In a small bowl, use the microwave to melt 1 tablespoon butter. Set aside.
- In a large bowl, whisk the eggs. Whisk in the pumpkin puree, vanilla, cinnamon, salt and baking soda.
- Use a rubber spatula to stir in the almond flour, until well-blended.
- Brush the waffle maker plates with melted butter. Place a heaping 1/3 cup batter per waffle in each cavity and use a spatula to spread it. Close the lid and cook for 4-5 minutes. Repeat with one more waffle. Serve immediately.