Gluten-Free Pumpkin Waffles

Ingredients

• 425 g (1 can, 15 oz)tinned pumpkin purée, not pumpkin pie filling
• 120 ml (½ cup)milk of choice
• 60 ml (¼ cup)vegetable oil
• 2eggs, at room temperature
• 1 teaspoonvanilla extract
• 180 g (1½ cups)all-purpose gluten-free flour
• 100 g (½ cup)sugar
• 2 teaspoonspumpkin pie spice
• 2 teaspoonsbaking powder
• ½ teaspoonxanthan gum (omit if your flour blend contains it)
• ¼ teaspoonsalt

Instructions

1. 1

   Mix the ingredients

   In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, xanthan gum if using, and salt. In a separate bowl, combine the pumpkin, milk, oil, eggs, and vanilla extract.

2. 2

   Make the batter

   Pour the wet mixture into the dry ingredients and stir until well combined into a thick waffle batter.

3. 3

   Cook the waffles

   Heat a waffle iron and coat it with cooking spray. Add 180 ml (¾ cup) batter and cook according to the iron’s instructions, usually for 3–4 minutes. Check whether the waffle is ready; if it needs more time, cook for about another minute. Repeat with the remaining batter.

4. 4

   Serve warm

   Serve the waffles warm, drizzled with maple syrup and topped with crushed pecans and a pat of butter, if desired.

What are pumpkin waffles?

Pumpkin waffles are waffles flavoured with pumpkin purée and warming spices, a seasonal take on a familiar breakfast. This gluten-free version uses a flour blend and xanthan gum to help give the batter structure.

Pumpkin adds moisture and flavour, while the waffle iron gives the outside a crisp finish. The batter is deliberately thick, helping the waffles hold their shape as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 4g protein, 37g carbs, 9g fat.

The carbohydrates come mainly from the flour and sugar, while the oil and eggs contribute much of the fat; eggs also provide some protein. Serve with fruit or yoghurt alongside for a more balanced breakfast, and adjust rich toppings such as butter to taste.

Choosing the ingredients

Pumpkin purée: Use plain tinned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Stir it into the wet ingredients so it distributes evenly through the batter.

Gluten-free flour: Use an all-purpose blend intended for baking. Check whether it already contains xanthan gum before adding the extra half teaspoon.

Milk and oil: The recipe allows your preferred milk and uses vegetable oil for moisture. These blend with the pumpkin and eggs to make the batter.

Mixing the batter

Separate bowls: Combining the dry and wet ingredients separately helps distribute the baking powder and spices before everything comes together.

Thick texture: Stir until the ingredients are combined and no dry patches remain. Avoid prolonged mixing; the aim is an evenly mixed batter, not a thin one.

Getting crisp edges

Hot iron: Give the waffle iron time to heat before adding batter, and coat it with cooking spray as directed. A properly heated iron helps the outside cook while the centre stays soft.

Doneness: Start checking at 3–4 minutes, following your waffle iron’s instructions. If the waffle still seems underdone, cook it for about another minute.

Cooking in batches

Measure each waffle: Use 180 ml (¾ cup) of batter per waffle, as the recipe directs. The amount that fits can vary with the size and style of your iron, so avoid overfilling it.

Keep them warm: Cook the remaining batter in batches and serve the waffles warm. If holding a batch briefly, set the cooked waffles on a rack rather than stacking them, to help preserve their crisp edges.

Toppings and serving

Maple syrup: A drizzle adds sweetness and suits the pumpkin-spice flavour. Add it just before serving so the waffle surface stays crisp for longer.

Pecans and butter: Crushed pecans add crunch, while a pat of butter makes the serving richer. Fresh fruit or yoghurt can also accompany the waffles if you want a different contrast.

Recipe notes & tips

• Check your flour blend for xanthan gum before adding the extra amount.
• Bring the eggs to room temperature as listed so they mix more readily into the batter.
• Let the waffle iron heat fully before cooking the first waffle.
• Use the waffle iron’s instructions as your guide, then check the first waffle for doneness.
• Serve waffles soon after cooking for the crispest edges.

Variations

• Dairy-free: Choose a plant-based milk and use a dairy-free butter alternative for serving.
• Extra spice: Add a little more pumpkin pie spice if you prefer a bolder flavour.
• Pecan topping: Scatter crushed pecans over the waffles just before serving for added crunch.
• Fruit topping: Serve with sliced banana or berries for a fresh contrast.
• Savoury side: Pair a waffle with eggs for a less sweet breakfast plate.

Common mistakes to avoid

• Using pie filling: It is already sweetened and spiced; choose plain canned pumpkin instead.
• Skipping the flour check: Adding xanthan gum to a blend that already contains it can change the texture; check the label first.
• Pouring into a cold iron: The waffles may not crisp properly; let the iron heat before adding batter.
• Overfilling the iron: Batter can spread beyond the cooking plates; use the stated 180 ml (¾ cup) and adapt if your iron is smaller.
• Stopping too soon: A waffle may need more time than the first 3–4 minutes; check it and cook for about another minute if needed.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or waffle iron until warmed through and crisp; freeze in a sealed container for longer storage.

Frequently asked questions