Here we go! Pumpkin waffles – gluten free style. Delicious! Which do you think tastes better? Do you prefer our original, gluten free waffle recipe to this new one for pumpkin waffles? We think several more batches of each will bring us closer to an answer! Ha.
This recipe is packed full of nutrition: vitamin A, iron, fiber, protein and low sugar. It does not contain gums, or anything artificial and ugly. The batter is a bit thicker, so be prepared for that difference when spooning onto the waffle iron.
If you haven’t tried the original recipe yet, click here.
Use this recipe as a guide – follow your own delightful taste buds and add more or less pumpkin pie spice. Or perhaps you prefer just cinnamon or cinnamon and ground ginger? It’s up to you. Create your own waffle recipe masterpiece.
Fresh vs. Canned
We use canned, organic pumpkin that contains nothing but pumpkin. Canned pumpkin provides an easy, time-saving solution for us and we are happy with our brand choice. However, ’tis pumpkin season, and you may have pumpkin just waiting to be prepped and turned into puree. Truly, nothing beats fresh from the garden or farmer’s market produce. Check out either of these links to learn how to make your own pumpkin puree: Alton Brown, Pioneer Woman.
Let us know how it goes! We love to receive questions, comments and pictures. Simply leave a note at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Photos by DuPree Productions
Equipment: Digital Scale (preferred), Waffle Iron, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Receiving Plate or Platter (I like to warm mine in the oven)
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Combine the milk and vinegar in a small bowl or liquid measuring cup. Set aside.
- Butter: Melt and cool the butter. If using the microwave, melt the butter for 20-30 seconds and then cool for 10 minutes.
- Preheat the waffle iron according to manufacture instructions, and grease or spray with non-stick spray if necessary.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 227g (8 oz) Flour Farm Organic Gluten Free Flour Blend (2C + 1T + 1tsp)
- 1T Double Acting Aluminum Free Baking Powder (13g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 2 T Cane Sugar (28g)
- 1 tsp Pumpkin Pie Spice (2g)
- 296 mL (10 oz) Whole Milk (1 1/4 C)
- 1 T Apple Cider Vinegar (15g)
- 2 T Butter – melted & cooled (28g)
- 2 Large Pasture Raised Eggs (100g)
- 85g (3 oz) Pumpkin Puree (about 1/3 C)
- 1 1/2 tsp Pure Vanilla Extract (6g)
Please read prep note above. Thank you!
Step 1: In a large bowl, whisk together the dry ingredients: flour, baking powder, salt and sugar.
Step 2: In a medium sized bowl, whisk together the eggs and vanilla. Add the milk mixture and the butter. Mix until combined.
Step 3: Add the wet ingredients to the dry ingredients. Stir until all ingredients are incorporated, and well mixed.
Step 4: Spoon batter by 1/3 cup onto the waffle iron (add more or less as needed for your equipment,) and cook each waffle to your perfection.
Step 5: Transfer waffles to a cooling rack or a warm receiving plate.
Make Ahead Time Saver: Weekday mornings are hectic at our house, so I always make extra waffles on the weekend and freeze the rest for a midweek treat. Gluten free waffles are easy to freeze and reheat, and they taste delicious. Place waffles in a freezer bag or container. They do not need to be separated with parchment. When ready to eat, warm them in a toaster or toaster oven set to low for several minutes. They store well in the freezer for up to a month.
Nutrition information provided below is for the recipe as written using salted butter.
- Serving Size: 1 waffle
- Calories: 200
- Sugar: 7g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Gluten Free Pumpkin Waffles