Name: Gluten-Free Pumpkin Almond Flour Waffles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 2/3 cup blanched almond flour (150 grams); 1/2 cup arrowroot powder or tapioca starch (60 grams); 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup pumpkin puree (120 grams); 1/2 cup unsweetened almond milk (or your favorite milk); 1/4 cup pure maple syrup; 2 eggs; 3 tablespoons avocado oil or melted butter; 1 teaspoon vanilla extract

There’s something downright cozy about these warm, spiced waffles on a crisp morning. This Gluten-Free Pumpkin Almond Flour Waffles Recipe brings together the comforting flavors of pumpkin and cinnamon in a tender, fluffy bite—plus, it’s easy enough to whip up on any weekend or holiday morning.

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’m honestly obsessed with how these waffles come out every time—soft, full of cozy pumpkin flavor, and naturally gluten-free. Once you make them, they might just become your go-to breakfast, especially when you want something delicious but better-for-you.

Naturally Gluten-Free: Made with almond flour and arrowroot powder ensuring a tender, allergy-friendly waffle that doesn’t compromise on texture.
Moist & Flavorful: The pumpkin puree keeps these waffles moist while cinnamon and nutmeg add that perfect fall spice.
Simple Ingredients: You won’t need weird substitutes — just wholesome staples you likely already have.
Super Versatile: Great for breakfasts, brunches, or even a fun snack, and easy to customize to your taste or dietary needs.

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 recipe uses almond flour as its base, which adds a lovely nutty depth and keeps things moist. Arrowroot powder helps bind and lighten the batter so the waffles hold together without being dense. Each ingredient plays a part in that tender, rich waffle you’re about to enjoy.

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: Delivers a moist, tender crumb and mild nutty flavor; be sure to use blanched for the best texture.
Arrowroot Powder or Tapioca Starch: Helps lighten the batter and provides structure without gluten.
Baking Powder: Gives that essential lift and fluffiness; make sure it’s gluten-free if necessary.
Cinnamon & Nutmeg: Classic warming spices that enhance the pumpkin flavor beautifully.
Salt: Balances and brightens the flavors.
Pumpkin Puree: Adds moisture, natural sweetness, and that unmistakable fall vibe.
Unsweetened Almond Milk: Keeps batter smooth and dairy-free; substitute your favorite milk if preferred.
Pure Maple Syrup: Adds gentle sweetness and a hint of richness.
Eggs: Bind everything together and provide structure.
Avocado Oil or Melted Butter: Adds richness and helps create a golden crispy exterior.
Vanilla Extract: Rounds out the flavor by adding a touch of sweetness and warmth.

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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 by swapping out spices or adding mix-ins like chopped pecans or a handful of dark chocolate chips for a sweeter twist. Feel free to make it your own—these waffles are a fantastic canvas!

Variation: One of my favorite tweaks is adding a teaspoon of pumpkin pie spice instead of just cinnamon and nutmeg—gives it an extra zing that makes these waffles truly feel like a seasonal treat.

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

Step 1: Prep & Warm Your Waffle Iron

First up, preheat your waffle iron. I like to grease it with a thin brush of avocado oil rather than cooking spray, since sprays tend to gum up the iron over time. Getting it hot before you pour the batter is key to crispy, golden waffles with tender insides.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until everything’s evenly distributed. This step ensures your spices and leavening are mixed well so every bite has consistent flavor and fluffiness.

Step 3: Add the Wet Ingredients

Next, combine the pumpkin puree, almond milk, maple syrup, eggs, avocado oil, and vanilla extract into the dry mix. Whisk it all thoroughly until your batter is smooth and creamy—but don’t overmix, as almond flour batters can get dense if worked too much.

Step 4: Cook Your Waffles

Pour or scoop the batter into your hot waffle iron—my waffle maker calls for about ⅓ cup per waffle. Don’t overfill! Cook according to your machine’s instructions until the waffles are golden and crisp around the edges. Repeat with remaining batter.

Step 5: Serve & Enjoy!

Serve these waffles hot or keep them warm in a low oven while you finish cooking the batch. Leftovers? Store them airtight in the fridge or freezer (see storage tips below).

Top Tip

I’ve made these waffles dozens of times, and a few tips always help me get the best results. These little tricks ensure your waffles come out soft, fluffy, and never gummy.

Use Fresh Pumpkin Puree: It really makes a difference; canned always works but fresh adds flavor and moisture.
Don’t Skip the Oil: A little fat keeps the waffles crispy on the outside but tender inside.
Preheat Waffle Iron Thoroughly: A properly heated iron prevents sticking and promotes even browning.
Don’t Overmix Batter: Mix until just combined to avoid dense waffles.

How to Serve Gluten-Free Pumpkin Almond Flour Waffles Recipe

pumpkin almond waffles - Serving Suggestion

Garnishes

I love topping these waffles with a dollop of Greek yogurt or coconut yogurt for creaminess, a drizzle of pure maple syrup, and a sprinkle of toasted pecans for crunch. Fresh berries or a dusting of powdered cinnamon sugar also bring a lovely freshness and extra flavor.

Side Dishes

Serve alongside crispy turkey bacon or a simple green salad for a nutritious and balanced brunch. Roasted autumn veggies also make a lovely side if you’re aiming for a heartier, savory meal.

Creative Ways to Present

For special occasions, I stack the waffles layered with whipped cream and pumpkin butter or warm apple compote. Add a sprinkle of cinnamon and a few edible flowers or pecan halves for an Instagram-worthy presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftover waffles in an airtight container in the fridge for up to 3 days. Layer them with parchment paper so they don’t stick together. This way I can grab one or two quickly whenever I want a tasty bite.

Freezing

These waffles freeze beautifully! Just wrap them individually in parchment or wax paper, then place in a freezer bag. They last about 2 months frozen. It’s a lifesaver when you want a quick breakfast without the fuss.

Reheating

I recommend reheating waffles in a toaster or toaster oven for a crisp exterior, or in an oven set to 350°F for about 10 minutes if you’re warming several at once. Avoid microwaving — it can make them soggy.

Frequently Asked Questions:

Can I make these waffles dairy-free?

Absolutely! This recipe is already dairy-free if you use avocado oil and almond milk, but you can also swap butter for any neutral oil or vegan butter alternative without changing the texture or flavor much.

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

Preheat your waffle iron fully and coat it very lightly with avocado oil using a brush. Avoid using cooking sprays as they can gum up your iron over time. Also, avoid overfilling the waffle cups to make removing easier.

Can I substitute the pumpkin puree with something else?

Yes, you can substitute canned sweet potato puree or butternut squash puree as a one-for-one replacement. Both provide similar moisture and subtle sweetness while keeping the texture intact.

Are these waffles suitable for paleo diets?

You can make these paleo-friendly by swapping the baking powder for a combination of baking soda and cream of tartar, ensuring no grain-based leavening agents. Also, use arrowroot powder as done here and all-natural sweeteners like maple syrup.

Final Thoughts

These Gluten-Free Pumpkin Almond Flour Waffles Recipe have been a cozy staple in my kitchen, especially during the fall months. I love how the pumpkin lends moisture and warmth without overpowering the nutty almond flour base. Once you try them, you’ll see how simple tweaks to classic waffles can make breakfast feel special, nourishing, and just downright delicious. Trust me, you’re going to want to make these again and again—and share with friends, too.