There’s something about the cozy flavors of fall wrapped up in a warm breakfast that just feels right. This Gluten-Free Pumpkin Almond Flour Waffles Recipe brings together pumpkin’s natural sweetness and almond flour’s nutty goodness for a morning treat that’s as comforting as it is nourishing.

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 pumpkin waffles a bunch of ways, but this version—gluten-free with almond flour and a kiss of spice—stands out every time. It’s hearty, tender, and packs a wholesome punch that makes it perfect for a weekend brunch or a quick breakfast you can feel good about.

Gluten-free and Nourishing: Uses almond flour and arrowroot for a tender texture without any gluten.
Perfect Pumpkin Flavor: Just the right amount of cinnamon and nutmeg paired with real pumpkin puree gives cozy warmth.
Easy and Quick: Whisk everything together in one bowl and have waffles on the table in under 30 minutes.
Customizable: You can swap out sweeteners, oils, or spices to make this recipe your own.

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

This batter strikes a beautiful balance between fluffy and rich thanks to almond flour’s moisture and arrowroot powder’s lightness. Each ingredient has a role, helping these waffles rise just right while delivering flavor and texture you’ll love biting into.

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 moist, nutty base that's naturally gluten-free and packed with protein.
Arrowroot Powder or Tapioca Starch: Adds lightness and helps bind the waffle while keeping it tender.
Baking Powder: The leavening agent that gives these waffles their fluffy lift.
Cinnamon & Nutmeg: Warming spices that bring out pumpkin’s cozy flavor.
Salt: Enhances all the other flavors—don’t skip it!
Pumpkin Puree: The star ingredient, adding moisture, sweetness, and that unmistakable autumn taste.
Unsweetened Almond Milk: Keeps the batter smooth without extra sweetness or heaviness.
Pure Maple Syrup: Natural sweetness that pairs perfectly with pumpkin and spices.
Eggs: Help hold everything together and add richness.
Avocado Oil or Melted Butter: Adds a subtle richness and helps the waffles crisp up.
Vanilla Extract: Rounds out the flavors with a hint of warmth and depth.

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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 playing with this recipe depending on my mood or what I have on hand. You can easily customize it to make it sweeter, spicier, or even dairy-free if you want to switch out butter for oil. Let your kitchen creativity run!

Variation: I sometimes swap pumpkin for sweet potato puree, which gives a slightly different sweetness but still works wonderfully with almond flour.
Sweetener Swap: Maple syrup can be replaced with honey or coconut sugar to change the flavor profile.
Spice Boost: Adding a pinch of ground ginger or cloves amps up the fall spice vibes perfectly.
Dairy-Free Option: Use avocado oil instead of butter for a fully dairy-free waffle that stays moist and crisp.

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

Step 1: Prep and Preheat Your Waffle Iron

First things first, get your waffle iron heating up. I like to brush mine lightly with avocado oil instead of spraying to avoid buildup on my plates. Preheating is key so your waffles get that perfect crispy outside and tender inside without sticking.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until everything is evenly blended. This ensures that your spices and leavening agent are well-distributed throughout your batter.

Step 3: Add the Wet Ingredients and Stir

Next, pour in the pumpkin puree, almond milk, maple syrup, eggs, oil or melted butter, and vanilla extract. Whisk everything together until you have a smooth batter. It should be thick but pourable; if it’s too thick, add a splash more almond milk.

Step 4: Cook Your Waffles

Scoop or pour your batter onto the hot waffle iron—usually about ⅓ to ½ cup per waffle works well. Don’t overfill or you’ll end up with batter oozing over the edges. Close the lid and cook following your iron’s instructions, usually about 4-5 minutes. You’re aiming for golden brown and slightly crisp.

Step 5: Repeat and Serve

Keep going until all the batter's done. If you’re making a big batch, keep the finished waffles warm on a baking sheet in a low oven (200°F/90°C) until ready to serve. They hold up beautifully and taste great fresh or reheated.

Top Tip

I’ve made these waffles dozens of times, and a few simple tips make all the difference between a good waffle and a great one. Here’s what I’ve learned:

Don’t Skip the Preheat: A hot waffle iron is key for crispy edges and golden color.
Use a Thin Oil Layer: Brushing instead of spraying prevents that nasty buildup I've seen happen with sprays over time.
Batter Consistency Matters: If your batter feels too thick, add a little more almond milk—too thick waffles won’t cook evenly.
Timing Your Spices: Fresh cinnamon and nutmeg make a world of difference; I always keep my spices fresh and toss any that are older than six months.

How to Serve Gluten-Free Pumpkin Almond Flour Waffles Recipe

Pumpkin Almond Flour Waffles - Serving Suggestion

Garnishes

I love topping these waffles with a pat of butter, a drizzle of pure maple syrup, and some fresh sliced apples or toasted pecans for crunch. Whipped coconut cream is a fantastic dairy-free addition that brings a silky richness.

Side Dishes

Pairing these waffles with crispy turkey sausage or a side of sautéed greens makes the meal balanced and satisfying. They also work wonderfully alongside a simple berry compote or plain Greek yogurt for extra protein.

Creative Ways to Present

For a festive brunch, I’ve layered these waffles with mascarpone and drizzled with honey, then scattered pomegranate seeds and chopped walnuts on top. It’s a beautiful way to impress guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. I find this recipe holds moisture well and tastes fresh when reheated.

Freezing

Freezing works like a charm here. I stack waffles separated by parchment paper in a freezer bag or container. They freeze solid and reheat quickly, making them perfect for busy mornings when you need a grab-and-go breakfast.

Reheating

For the best texture, I reheat these in a toaster or toaster oven instead of a microwave. That way, they crisp back up nicely without getting soggy—exactly how I like them!

Frequently Asked Questions:

Is this Gluten-Free Pumpkin Almond Flour Waffles Recipe suitable for paleo diets?

This recipe can be paleo-friendly if you swap the baking powder for a paleo-approved leavening agent like cream of tartar combined with baking soda, and ensure your maple syrup is pure and unprocessed. The almond flour and pumpkin puree are naturally paleo-compatible.

Can I make these waffles vegan?

This recipe relies on eggs to give structure, so to make it vegan, you’ll need to experiment with flax or chia egg substitutes. Keep in mind the texture might change a bit. Also, choose plant-based milk and oil. I haven’t tested a fully vegan version yet, but it’s worth trying!

What’s the best way to prevent the waffles from sticking to the iron?

I always preheat my waffle iron well and brush it with a thin layer of oil rather than using cooking spray. Avoiding sprays prevents buildup that makes sticking worse over time. Using almond oil or avocado oil works great for a nice non-stick surface.

How long do these waffles keep after cooking?

Stored in an airtight container in the fridge, these waffles stay fresh for up to 3 days. For longer storage, freeze them and reheat as needed to keep their texture and flavor intact.

Final Thoughts

These Gluten-Free Pumpkin Almond Flour Waffles Recipe are a personal favorite for bringing fall flavors into my kitchen any time of year. They’re simple, delicious, and reliable, which means you can enjoy a special breakfast without stress. I really hope you give them a go—there’s just something comforting about waffles that feel like a warm hug from the inside out.