There’s something about autumn mornings that calls for cozy, fragrant breakfasts. That’s why I’m excited to share this Gluten-Free Pumpkin Almond Flour Waffles Recipe with you—these waffles bring together the warmth of pumpkin spice and the rich, nutty texture of almond flour, making every bite feel like a little celebration of the season.

The image shows three golden-brown waffles stacked unevenly on a white plate. The waffles have a crisp texture with deep square indentations. On top of the waffles is a dollop of thick white cream, sprinkled with small chopped pecan pieces and a light dusting of cinnamon or spice. Around the plate are a few broken pecan bits. To the left of the plate, there is a silver fork resting on the white marbled surface. In the background, there is another waffle on a metal cooling rack, and a white bottle, possibly for syrup or milk. The overall look is warm and inviting. 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

This Gluten-Free Pumpkin Almond Flour Waffles Recipe is one I keep coming back to for weekend brunches or when I want that comforting fall vibe without loading up on carbs or gluten. It’s both wholesome and indulgent in the best way, and I adore how simple it is to whip up.

Nutty Almond Flour: Gives the waffles a moist, tender texture and a rich flavor that's naturally gluten-free.
Pumpkin Spice Warmth: A perfect blend of cinnamon and nutmeg to bring cozy fall flavors front and center.
Simple, Clean Ingredients: No weird additives—just straightforward pantry staples you probably already have.
Easy and Quick: Ready in about 30 minutes, making it perfect for a leisurely breakfast or brunch with friends.

The image shows a white plate with two large, golden-brown waffles stacked overlapping each other. On top is a smooth dollop of white whipped cream sprinkled with small chopped nuts and a light dusting of cinnamon. The waffles have a crispy texture with visible deep square pockets. A silver fork rests on the left side of the plate. In the background, more waffles are cooling on a metal rack. The whole scene sits on a white marbled surface, creating a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting to know your ingredients can really boost your confidence in the kitchen. With these waffles, each component has a purpose that brings balance, flavor, and texture.

Flat lay of blanched almond flour in a small white ceramic bowl, arrowroot powder in a small white ceramic bowl, two whole brown eggs with clean shells, a small white ceramic bowl of bright orange pumpkin puree, a small white ceramic bowl of creamy unsweetened almond milk, a small white ceramic bowl of golden pure maple syrup, a small white ceramic bowl of light green avocado oil, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of fine salt, a small white ceramic bowl of light beige baking powder, a small white ceramic bowl of clear vanilla extract, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed 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: This is the heart of your batter, providing moisture and a light, tender crumb.
Arrowroot Powder or Tapioca Starch: Helps bind the batter and adds a bit of chewiness, which almond flour alone sometimes lacks.
Baking Powder: Leavens the waffles for a nice rise and fluffy texture—be sure to use a gluten-free option if necessary.
Cinnamon and Nutmeg: Classic warm spices that complement the pumpkin and create that irresistible fall flavor.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin Puree: Adds moisture, a subtle sweetness, and that beautiful orange color we all love this time of year.
Unsweetened Almond Milk: Keeps the batter dairy-free and light without sacrificing creaminess.
Pure Maple Syrup: Provides natural sweetness and a hint of caramel flavor.
Eggs: Bind everything together and give structure.
Avocado Oil or Melted Butter: Adds healthy fat that keeps waffles tender and flavorful.
Vanilla Extract: Rounds out the flavor with a sweet, fragrant aroma.

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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 mixing things up depending on the occasion and what I have on hand. These waffles are great for experimenting—you can easily swap milk types, add mix-ins, or adjust the sweetener level.

Variation: Sometimes, I toss in a handful of chopped pecans or walnuts for a crunchy texture that pairs beautifully with the pumpkin. It’s a favorite twist when we have guests.

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

Step 1: Prep & Preheat Your Waffle Iron

First things first—get your waffle iron hot and ready. I like to lightly brush it with avocado oil instead of spray; cooking sprays can leave a residue that builds up over time. A hot iron means crispy edges, which is a must in my book.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until well combined. This evenly distributes the spices and leavening agents so your waffles cook evenly and flavor every bite.

Step 3: Add Wet Ingredients and Mix

Next, pour in your pumpkin puree, almond milk, maple syrup, eggs, avocado oil, and vanilla extract. Whisk everything together until the batter is smooth and well mixed. Don’t worry if it’s a bit thick—that’s exactly what you want for a tender waffle.

Step 4: Cook Your Waffles

Scoop or pour the batter onto your preheated waffle iron—about ⅓ to ½ cup per waffle works well depending on your iron size. Be careful not to overfill to avoid overflow. Cook according to your waffle maker’s instructions, usually around 4-6 minutes, until golden and crisp around the edges.

Step 5: Repeat and Enjoy!

Continue cooking the rest of the batter, and serve your waffles warm with your favorite toppings. Leftovers can be stored, and I’ve got tips on that coming up next.

Top Tip

These waffles have become a weekend staple for me, and after fine-tuning them a bit, I’ve learned some handy little tips that make all the difference.

Use Fresh Spices: Cinnamon and nutmeg lose their potency over time, so fresh spices really bring out that classic pumpkin flavor.
Don’t Overmix: When combining wet and dry, whisk just until everything is incorporated to keep a tender texture.
Preheat Properly: A fully heated waffle iron ensures crispy exteriors and soft interiors—trust me, it’s worth the wait!
Avoid Cooking Sprays: They can build up on your waffle iron and cause sticking issues; use a light brush of oil instead.

How to Serve Gluten-Free Pumpkin Almond Flour Waffles Recipe

Pumpkin Almond Waffles - Serving Suggestion

Garnishes

My go-to toppings are a dollop of homemade whipped cream or coconut yogurt, a drizzle of warm maple syrup, and a sprinkle of chopped toasted pecans for crunch. These add layers of texture and flavor that take the waffles from great to unforgettable.

Side Dishes

I love pairing these waffles with crispy turkey bacon or a side of sautéed apples for a wholesome and balanced brunch. A simple green salad with lemon vinaigrette works beautifully if you prefer to keep things light.

Creative Ways to Present

For holidays or special occasions, I stack the waffles high, layering with mascarpone and layering crushed ginger snaps in between. It’s like a pumpkin waffle cake that everyone oohs over!

Make Ahead and Storage

Storing Leftovers

Leftover waffles keep wonderfully in an airtight container in the fridge for up to 3 days. I always cool them completely before storing to avoid sogginess.

Freezing

Freezing is a lifesaver! I layer waffles between parchment paper in a freezer-safe bag so they don’t stick together. They freeze well for up to 2 months and are ready to warm up whenever you need a quick breakfast.

Reheating

Reheat frozen or refrigerated waffles in a toaster or toaster oven for a crisp finish. Microwaving works in a pinch but can make waffles a bit soggy, so I save that method for when I’m in a hurry.

Frequently Asked Questions:

Is almond flour a good choice for gluten-free waffles?

Absolutely! Almond flour adds moisture and a rich, tender crumb that’s hard to beat in gluten-free baking. Just be sure to combine it with a starch like arrowroot powder for the best texture.

Can I make this recipe dairy-free?

Yes! Use avocado oil instead of butter and opt for unsweetened almond milk or other plant-based milks. This recipe is naturally dairy-free friendly.

How do I prevent my waffles from sticking to the iron?

Brushing your waffle iron with avocado oil or melted butter before preheating helps. Avoid using cooking sprays, as they can create buildup and cause sticking over time.

Can I add extras like nuts or chocolate chips?

Definitely! Adding chopped nuts or dairy-free chocolate chips is a delicious way to customize your waffles and add texture just before cooking.

Final Thoughts

This Gluten-Free Pumpkin Almond Flour Waffles Recipe has become my go-to when I want a cozy, healthy breakfast that feels a little indulgent. I’m confident you’ll love how easy it is to make and how delicious it tastes, bringing that perfect balance of nutty, sweet, and warmly spiced into every bite. So grab your waffle iron, a can of pumpkin puree, and let’s make some magic happen in your kitchen!