There’s something so cozy about these waffles—the crisp edges, the warm pumpkin spices, and the rich almond flavor. This Gluten-Free Pumpkin Almond Flour Waffles Recipe is a perfect way to enjoy fall flavors any time, and it’s surprisingly easy to make. Trust me, once you try these, they’ll become a go-to breakfast for crisp mornings or lazy weekends.

A white plate holds three golden-brown waffles stacked slightly unevenly, showing their deep square patterns and crispy edges. On top of the waffles is a large dollop of smooth white cream, sprinkled with small chopped pecan pieces and a light dusting of fine brown spice. A small round slice of butter rests in the middle of the cream. To the left of the plate is a silver fork pointing towards the waffles. The surface underneath is a white marble texture with small scattered pecan pieces and a glass bowl filled with chopped pecans at the bottom right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Pumpkin Almond Flour Waffles Recipe
Top Tip
How to Serve Gluten-Free Pumpkin Almond Flour Waffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Pumpkin Almond Flour Waffles Recipe

Why You'll Love This Recipe

I’ve made a ton of waffles in my kitchen, but this recipe really stands out. The combination of almond flour and pumpkin puree gives these waffles a tender crumb and gentle sweetness that’s just irresistible—plus, they’re naturally gluten-free! I love sharing them with friends because they satisfy everyone, whether they’re gluten-intolerant or not.

Simple Ingredients: You don’t need a long list of fancy items to whip these up—just wholesome basics you probably already have.
Perfect Fall Flavor: The blend of cinnamon and nutmeg with pumpkin makes these waffles feel like a warm hug.
Gluten-Free & Nourishing: Made with almond flour and arrowroot, they’re filling, nutritious, and won’t leave you bloated.
Versatile & Easy to Customize: You can tweak the flavors or add your favorite toppings without any hassle.

A white plate holds four pieces of golden brown waffles stacked unevenly, forming a loose pile with visible crisp edges and deep grid patterns. On top of the waffles, there is a dollop of white whipped cream sprinkled with small chopped nuts and a dash of brown spice powder. A silver fork rests inside the plate, its tines on the left side. In the background, additional waffles are cooling on a metal wire rack, and the whole scene is set against a white marbled surface with soft, natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gluten-Free Pumpkin Almond Flour Waffles Recipe plays a key role, both in flavor and texture. I always recommend using blanched almond flour for the lightest texture, and pure pumpkin puree (not pumpkin pie filling) for a clean taste. Here’s a quick rundown on why these components work so well:

Flat lay of blanched almond flour in a small white ceramic bowl, arrowroot powder in a similar white bowl, a small pile of ground cinnamon and nutmeg next to each other on the white surface, a small white bowl with pumpkin puree showing bright orange color, a small white bowl with unsweetened almond milk, a small white bowl filled with pure maple syrup, two whole brown eggs with clean shells, a small white bowl containing golden avocado oil, a small white bowl with clear vanilla extract liquid, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched Almond Flour: Provides a tender, moist base with plenty of natural richness and protein, perfect for gluten-free baking.
Arrowroot Powder (or Tapioca Starch): Lightens the batter and helps give the waffles a slight crispness without gluten.
Baking Powder: Gives the waffles a nice lift—if you’re paleo, you can swap to a corn-free baking powder.
Cinnamon & Nutmeg: Classic warm spices that bring out the earthy sweetness of pumpkin.
Pumpkin Puree: Adds moisture, subtle sweetness, and that beautiful orange hue without overpowering.
Almond Milk: Keeps the batter creamy and dairy-free, but you can use any milk you like.
Pure Maple Syrup: Natural sweetness with a hint of caramel that pairs perfectly with pumpkin.
Eggs: Bind everything together and add structure for light, fluffy waffles.
Avocado Oil or Melted Butter: Adds richness and helps the waffles crisp up nicely.
Vanilla Extract: A splash of vanilla smooths out the flavor and rounds everything nicely.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe to match the season or my mood. It’s so forgiving, and you can twist the flavors or add-ins to make it uniquely yours. Don’t hesitate to get creative — you might discover your new favorite combo!

Variation: I sometimes add a tablespoon of chia seeds for extra fiber and a bit of crunch—I love how it changes the texture subtly without overpowering the pumpkin flavor.
Dairy-Free Version: Using avocado oil and almond milk keeps it totally dairy-free, which is fantastic for guests with allergies.
Spice Twist: Add a pinch of ginger or cardamom for a spicier holiday vibe.

Step-by-Step: How I Make Gluten-Free Pumpkin Almond Flour Waffles Recipe

Step 1: Prep Your Waffle Iron & Ingredients

First things first, preheat your waffle iron so it’s nice and hot when you’re ready. I always brush mine with a tiny layer of oil to prevent sticking—nonstick spray can build up over time and gunk up the surface. While that heats, grab a large bowl for mixing your dry ingredients.

Step 2: Whisk Together Your Dry Ingredients

In your bowl, combine the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt. Whisking these together ensures your spices and leavening are evenly distributed—this really helps with the consistency of your waffles.

Step 3: Mix in the Wet Ingredients

Next up, add your pumpkin puree, almond milk, maple syrup, eggs, oil (or melted butter), and vanilla extract to the dry mix. Give it all a good whisk until everything is fully combined. The batter will be thicker than regular waffle batter, but that almond flour makes them satisfyingly dense and moist.

Step 4: Cook Those Waffles

Pour or scoop the batter into your hot waffle iron—about ⅓ to ½ cup per waffle depending on your iron size. Try not to overfill to avoid batter overflow. Cook according to your iron’s instructions, usually between 3 to 5 minutes, until the waffles are golden and crisp. Repeat with the remaining batter.

Top Tip

From my many waffle-making mornings, I’ve learned that the key to success is not just the recipe but how you handle the batter and cooking times. These tips have saved me from soggy or overly dense waffles more than once:

Don’t Skip Preheating: A fully heated waffle iron ensures crisp edges and prevents sticking.
Oil That Iron Lightly: I prefer brushing oil rather than sprays to avoid build-up and keep cleaning easy.
Don’t Overfill: Using about ⅓ cup of batter per waffle helps keep the shape neat and cooks evenly.
Let Waffles Rest Briefly: After cooking, let your waffles sit for a couple of minutes—they crisp up a bit more as they cool.

How to Serve Gluten-Free Pumpkin Almond Flour Waffles Recipe

pumpkin almond waffles - Serving Suggestion

Garnishes

I’m a huge fan of topping these waffles with a dollop of whipped coconut cream and a drizzle of extra maple syrup. Toasted pecans or sliced almonds add a nice crunch, and a sprinkle of cinnamon finishes it all off. Sometimes I throw on fresh berries or even a smear of almond butter for a protein boost.

Side Dishes

These waffles pair beautifully with turkey sausage or crispy bacon if you’re looking for a savory side. A fresh fruit salad or lightly dressed greens work great to balance the richness, especially if you plan a brunch spread.

Creative Ways to Present

For holidays, I like stacking the waffles with alternating layers of cream cheese spread and cinnamon-spiced apples. It turns a simple breakfast into a festive showstopper that everyone oohs over. You could also use mini pumpkin-shaped cookie cutters to cut the waffles into seasonal shapes for kids!

Make Ahead and Storage

Storing Leftovers

I usually cool leftover waffles completely, then store them in an airtight container or a resealable bag in the fridge. They keep well for about 3 to 4 days, making for quick breakfasts when time is tight.

Freezing

Freezing is a total game-changer here. I stack the cooled waffles with parchment paper between each to prevent sticking and pop them in a freezer-safe bag. When I’m ready to eat, they thaw quickly or go straight into the toaster.

Reheating

My favorite way to reheat is in a toaster or toaster oven for that fresh-cooked crispness. If you don’t have one handy, a warm skillet over medium heat works well too—just give them a minute or two per side, and they’re deliciously revived.

Frequently Asked Questions:

Can I make this Gluten-Free Pumpkin Almond Flour Waffles Recipe vegan?

To make this recipe vegan, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use melted coconut oil instead of butter or avocado oil. Keep in mind that texture may be slightly different but still delicious!

What is the best way to prevent soggy waffles with almond flour?

Preheating your waffle iron thoroughly and not overfilling the batter are key to keeping your waffles crispy. Also, letting your waffles rest for a few minutes after cooking helps excess steam escape, so they don’t get soggy. Using arrowroot powder in the batter helps add crispness too.

Can I substitute pumpkin puree with sweet potato?

Absolutely! Sweet potato puree works wonderfully as a 1:1 substitute for pumpkin puree in this recipe. It adds a slightly different sweetness and color but keeps the moisture and texture perfect for the waffles.

How do I know the waffles are done in my waffle iron?

Most waffle irons signal with a light or sound when the waffles are done. If yours doesn’t, look for golden-brown edges and a release of steam as signs they’re cooked through. Avoid lifting the lid too early to prevent tearing.

Final Thoughts

This Gluten-Free Pumpkin Almond Flour Waffles Recipe captures everything I love about breakfast: it’s comforting, wholesome, and just a little indulgent. Every bite feels homemade with love, and it really makes mornings feel special. I’m excited for you to give this recipe a try—you might just find yourself craving pumpkin waffles all year round like I do!