There's something about the cozy blend of pumpkin and warm spices that turns breakfast into a special occasion. This Pumpkin Almond Flour Waffles Recipe gives you that comforting flavor with the bonus of being gluten-free and packed with wholesome ingredients you'll feel good about. Promise me you'll try this one on a lazy weekend morning!
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Why You'll Love This Recipe
Honestly, I’m head over heels for these waffles. Not only do they pack the natural sweetness and cozy autumn vibes of pumpkin and cinnamon, but the almond flour makes them wonderfully tender and satisfying without any gluten. Plus, making them feels like a little weekend treat without any complicated fuss.
- Gluten-Free Goodness: Almond flour keeps these waffles light and fluffy while being kind to your digestive system.
- Rich Pumpkin Flavor: The pumpkin puree and warming spices make these waffles feel like fall on a plate.
- Simply Wholesome Ingredients: You probably have most of the pantry staples on hand already.
- Quick & Easy: From mixing to waffle iron, it takes just about 30 minutes, perfect for a relaxed morning.
Ingredients & Why They Work
Each ingredient in this recipe has a purpose — balancing flavor, texture, and nutrition. Almond flour brings that nutty richness and moisture, while arrowroot powder helps keep the waffles crispy on the outside. The spices and pumpkin puree tie everything together with cozy warmth.
- Almond Flour: Gives the waffles a tender crumb and moist texture, plus adds protein and healthy fats.
- Arrowroot Powder or Tapioca Starch: Helps bind the batter and create a nice crisp exterior without gluten.
- Baking Powder: Provides lift and fluffiness—my secret to light waffles.
- Cinnamon & Nutmeg: Warm spices that make each bite taste like a festive pumpkin treat.
- Salt: Enhances all the flavors and balances the sweetness.
- Pumpkin Puree: Gives moisture, flavor, and that beautiful orange hue.
- Almond Milk: Keeps it dairy-free while adding subtle nuttiness.
- Maple Syrup: Natural sweetness that complements the pumpkin perfectly.
- Eggs: Bind the batter and add structure.
- Avocado Oil or Melted Butter: Adds richness and helps the waffles crisp up beautifully.
- Vanilla Extract: Just a touch to deepen all the flavors.
Make It Your Way
I love that this Pumpkin Almond Flour Waffles Recipe adapts well if you want to tweak it a bit. Maybe a bit more spice if you’re a cinnamon fan, or swapping maple syrup for honey if that's what you prefer—customizing it keeps breakfast exciting!
- Variation: Once, I stirred in some chopped pecans for an extra crunch. It was a total game-changer and made the waffles feel like a Sunday brunch luxury.
- Dairy-Free: Using avocado oil and almond milk keeps it dairy-free; perfect if you're avoiding dairy or just want something lighter.
- Sweetener Swap: Feel free to substitute maple syrup with honey or a sugar-free syrup to reduce sugar content.
- Spice It Up: Try adding a pinch of ground ginger or cloves for an added depth of flavor during cooler months.
Step-by-Step: How I Make Pumpkin Almond Flour Waffles Recipe
Step 1: Prepping and Heating Up
First things first, preheat your waffle iron so it's nice and hot by the time your batter is ready. I brush mine with a very thin layer of avocado oil rather than spray — cooking sprays tend to gum up the iron over time in my experience, so this keeps things cleaner and your waffles crispier.
Step 2: Whisk Dry Ingredients Together
In a large bowl, whisk together the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt. This ensures the spices and leavening are evenly spread out, which will help your waffles cook evenly and taste balanced.
Step 3: Mix in the Wet Ingredients
Next, add your pumpkin puree, almond milk, maple syrup, eggs, oil or melted butter, and vanilla extract. Whisk everything until it's smooth and combined. The batter will be a bit thick but still pourable — that’s perfect!
Step 4: Cook the Waffles
Pour or scoop your batter into the preheated waffle iron — depending on your waffle maker, about ⅓ to ½ cup per waffle works well. Be careful not to overfill it, or the batter might spill out. Cook according to your waffle maker’s instructions (usually 3 to 5 minutes) until they’re golden brown and crisp on the outside.
Step 5: Keep Cooking & Enjoy
Repeat with the remaining batter, and stack your waffles while keeping them warm in a low oven if you want them all at once. Then, get ready to dive into some seriously delicious pumpkin goodness!
Top Tip
From my many batches of these pumpkin almond flour waffles, a few tricks really made the difference between okay and absolutely perfect waffles. I want you to have flawless waffles the first time you try!
- Oil, Don’t Spray: Always brush the waffle iron lightly with oil instead of using cooking spray to prevent sticking and buildup.
- Don’t Skip the Baking Powder: This helps create lift since almond flour doesn’t rise like wheat flour.
- Measure Carefully: Too much arrowroot can make waffles gummy, too little and they fall apart – ½ cup gives just the right structure.
- Serve Immediately or Keep Warm: These waffles are best fresh but can be kept warm on a rack in a low oven until ready to eat.
How to Serve Pumpkin Almond Flour Waffles Recipe
Garnishes
I usually top mine with a pat of butter and a drizzle of real maple syrup—it’s classic for a reason! Sometimes, I sprinkle a little powdered sugar or add fresh berries to brighten things up. For an indulgent touch, a spoonful of whipped cream or a smear of nut butter never fails.
Side Dishes
Eggs cooked your favorite way always pair perfectly, and a side of crispy bacon or sausage balances the sweetness with a bit of savory. I also enjoy a simple fruit salad or steamed greens to add freshness.
Creative Ways to Present
One fun idea I tried for a brunch party was stacking mini waffles with layers of cream cheese and spiced pumpkin butter between them — guests loved it! For holidays, sprinkle chopped toasted pecans and cinnamon sugar over the top for extra flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your waffles in an airtight container or zip-top bag in the fridge for up to 3 days. I separate them with parchment paper to stop them from sticking together.
Freezing
These waffles freeze beautifully! Just lay them flat on a baking sheet to flash-freeze before transferring to a freezer bag. This way you can grab a couple for an easy breakfast whenever you want. They’ll keep for up to 2 months.
Reheating
I reheat mine in a toaster or toaster oven—it crisps them back up perfectly, almost as good as fresh. Avoid microwaving if you can, as that tends to make them a bit soggy.
Frequently Asked Questions:
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Almond Flour Waffles Recipe, just make sure it’s pure pumpkin and not pumpkin pie filling which contains added sugars and spices.
Yes! Use a paleo-approved baking powder or replace it with baking soda combined with cream of tartar. Also, ensure your maple syrup and other ingredients comply with paleo guidelines.
Lightly brush your waffle iron with avocado oil or melted butter before heating. Avoid spray oils that cause buildup and sticky residue which can gum up your iron over time.
Almond flour is key for the texture and moisture here, but if needed, you can try hazelnut or cashew flour. Note that the texture and flavor will vary, and you might need to tweak amounts due to different absorbencies.
Final Thoughts
This Pumpkin Almond Flour Waffles Recipe feels like a hug on a plate — it’s simple, wholesome, and downright delicious. Making these waffles has become a little weekend tradition for me, and I hope it becomes one for you, too. Whip up a batch, invite a friend, and enjoy the cozy flavors of pumpkin season together!
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Pumpkin Almond Flour Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and healthy Gluten Free Almond Flour Pumpkin Waffles made with simple, nourishing ingredients like almond flour, pumpkin puree, and warm spices. Perfectly spiced and naturally sweetened with maple syrup, these waffles make a delightful breakfast treat that is both gluten-free and rich in flavor.
Ingredients
Dry Ingredients
- 1 ⅔ cup blanched almond flour (150 grams)
- ½ cup arrowroot powder or tapioca starch (60 grams)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup pumpkin puree (120 grams)
- ½ cup unsweetened almond milk
- ¼ cup pure maple syrup
- 2 eggs
- 3 Tablespoons avocado oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Prep & Preheat: Preheat your waffle iron and grease it with nonstick spray or brush with a very thin layer of oil. Avoid cooking spray as it can gum up your waffle iron over time.
- Whisk The Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add The Wet Ingredients: Add pumpkin puree, almond milk, maple syrup, eggs, avocado oil (or melted butter), and vanilla extract to the dry ingredients. Whisk everything together until the batter is smooth and well combined.
- Cook The Waffles: Scoop or pour the batter into the preheated waffle iron according to your waffle maker instructions. Use about ⅓ to ½ cup of batter per waffle and avoid overfilling the iron. Cook until waffles are golden and cooked through.
- Repeat: Continue cooking with the remaining batter until all waffles are made.
- Store Leftovers: Place leftover waffles in an airtight container or bag and refrigerate or freeze. Reheat as needed before serving.
Notes
- For paleo option, use a paleo-friendly baking powder alternative.
- Make sure not to overfill the waffle iron for best results.
- Use avocado oil or melted butter for moisture; ghee works well too.
- Leftover waffles can be frozen and reheated in a toaster or oven.
- Spices like cinnamon and nutmeg enhance the pumpkin flavor—don’t skip them.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 8 g
- Sodium: 142 mg
- Fat: 24.4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 21.9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 62 mg
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