three gluten-free pumpkin waffels ona plate with syrup being poured on it
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5 from 1 vote

Gluten-Free Pumpkin Waffles {Dairy-Free Option}

These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. Full of pumpkin flavor and a touch of spice. Recipe with a dairy-free option.
Course Breakfast
Cuisine American
Keyword gluten-free pumpkin waffles, gluten-free waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 283kcal
Author Audrey from Mama Knows Gluten Free


  • 1 15 oz canned pumpkin ,not pumpkin pie filling
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons vegetable oil
  • 2 eggs ,room temperature
  • 1/2 cup sugar
  • 1 1/2 cups gluten-free all-purpose flour I like Pillsbury gluten-free.Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/2 tsp xanthan gum leave out if your flour already has it
  • 1/2 cup milk dairy-free use almond, cashew, or coconut milk


  • In a large bowl add the canned pumpkin, granulated sugar, eggs, vegetable oil, salt, pumpkin pie spice, cinnamon, and pure vanilla extract to the pumpkin and mix until fully combined.
  • Add gluten-free flour, baking powder, xanthan gum (leave out if your flour already has it) mix until fully combined.
  • Add the milk (or dairy-free milk) and mix until fully combined. The batter will be thick. 
  • Heat up the waffle iron. Once the waffle iron is heated up spray it with gluten-free cooking spray.  You will need to re-spray the waffle iron with cooking spray for each waffle.
  • Scoop the waffle batter onto the waffle iron and cook the waffles according to your waffle iron's instructions. I like to use an ice cream scoop
  • Serve warm and enjoy!
  • Waffles can be frozen and reheated. 


Dairy-Free Option: use almond, cashew or coconut milk.
Tips For The Perfect Waffles:
  • Always grease your waffle iron. You do not want your waffles to stick to the iron.
  • For uniformed waffles, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in waffle pan.
These waffles can also be frozen and reheated. To freeze waffles: Allow the waffles to completely cool and then add the waffles to a storage bag, sealing it tight.
Mama says, “Check all of your labels!”


Serving: 1waffle | Calories: 283kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 231mg | Potassium: 114mg | Fiber: 3g | Sugar: 18g | Vitamin A: 140IU | Calcium: 82mg | Iron: 1.5mg
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