These delicious and easy pumpkin waffles are bursting with the flavor of pumpkin and tastes of fall, and are the best way to start any fall morning or celebrate a special occasion. Gluten-free and dairy-free too.
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 tablespoon melted coconut oil, plus more for greasing the waffle iron
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 teaspoons baking powder
- Whipped coconut cream, for topping (optional)
- Preheat: Preheat your waffle iron.
- Mix Wet Ingredients: In a large bowl, combine pumpkin puree, eggs, coconut oil, honey, vanilla extract and milk and mix well.
- Whisk Dry Ingredients: In another bowl, mix the the the flour, ground cinnamon, ground nutmeg, and baking powder together, then stir in the dry ingredients with the wet ingredients until a homogeneous batter is achieved.
- Cook Waffle Batter: When waffle iron is ready, brush the waffle iron with a bit of melted butter, and pour about 1/2 to 3/4 cup of batter onto the iron (enough to cover up 90% of the surface area) and close the waffle iron. Let cook for 4 to 5 minutes of until no more steam is released from the waffle iron. Lift up the top of the waffle iron and check waffles – if waffles are not yet crispy and need bit more time, close and let cook for another 2 to 3 minutes.
- Repeat: Remove waffles from iron and repeat until all batter is used up. While cooking the rest of the waffles, keep cooked waffles in a pre-heated oven at 220 deg. Fahrenheit (100 deg. Celsius) to keep them crispy.
- Drizzle and Serve: Serve waffles warm drizzled with honey or maple syrup and a spoonful of freshly whipped cream.
Pumpkin Puree: I always recommend using fresh homemade pumpkin puree because it is tastier and does not contain the additives and preservatives that come with the canned version. However, if you only have access to canned pumpkin, it will work just as well.
Coconut Oil: I prefer using refined coconut oil when cooking as it has a more neutral taste and smell compared to extra virgin coconut oil. If you don’t have coconut oil, you can also substitute it with equal amounts of neutral vegetable oil. If you are not lactose-intolerant, feel free to use melted butter or ghee instead.
Honey: I’ve used honey in this recipe, but feel free to substitute honey for equal amounts of agave nectar or maple syrup if you prefer.
Adapted from: Fit Foodie Finds
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Breakfast, Dessert
- Method: Waffle Iron
- Cuisine: American
Keywords: pumpkin waffles