Pumpkin Spice Waffles
These Pumpkin Spice Waffles recipe are the perfect fall breakfast! The waffles are crisp on the outside and fluffy on the inside, and they’re made with whole grain oat flour and plenty of pumpkin spice. They’re dairy and gluten-free and great for meal prep!
Whenever I ask my boys what they want for breakfast, it’s always waffles. Years ago I started making a double batch of banana waffles to stash in the freezer for busy weekdays to fuel their addiction.
Several years ago, I reduced my gluten intake and began experimenting with oat flour. As it turns out, oat flour makes incredible gluten-free waffles, so these oat flour waffles have been in the regular rotation.
In the fall, it’s all about these Pumpkin Spice Waffles. They’re crisp and fluffy, with pumpkin purée and plenty of cozy pumpkin spice flavor.
They’re also made with whole grain oat flour, which lends a hearty flavor yet delicate texture that truly sets these apart.
They make the perfect breakfast for Halloween, Thanksgiving or any fall morning! 🙂
Why you’ll love this recipe:
- These oat flour pumpkin waffles are crisp, fluffy and filled with pure pumpkin puree and plenty of warm spice flavor.
- They’re made with whole grain oat flour, which lends a surprisingly soft yet hearty texture.
- This is the perfect meal prep recipe as the waffles are freezer-friendly.
- They’re gluten-free and dairy-free.
Recipe ingredients
There are no special ingredients needed to make pumpkin waffles with oat flour. There are a few ways to customize this recipe, which I’ve mentioned in the ingredient notes below.
- Oat flour. Keeps these waffles gluten-free and lends them a soft yet hearty texture. You can purchase it, or see my post on how to make oat flour. (Make sure your oat flour is certified gluten-free if you have an intolerance.)
- Maple syrup. Just a few tablespoons are needed for some subtle sweetness.
- Eggs. The eggs add structure to the waffles. Since oat flour is gluten-free, it needs a few extra eggs for added structure.
- Oil. The oil provides a tender crumb. I love coconut oil but it may be substituted with your favorite oil.
- Milk. Use your favorite dairy or non-dairy milk. (Unsweetened is best.)
- Pumpkin puree. Do not use pumpkin pie filling as it contains sugar and other additives. I recommend purchasing pumpkin puree, or see my post on how to make pumpkin puree.
- Spices. My homemade pumpkin pie spice is perfect for these pumpkin spice waffles. You can also use cinnamon or my homemade chai spice mix.
- Chocolate chips. Mini dark chocolate chips take these over the top, but they’re completely optional. You can also use another mix-in entirely, such as chopped pecans or walnuts.
See the recipe card for the full list of ingredients and quantities.
How to make gluten-free pumpkin waffles
This pumpkin oat waffle recipe is extremely easy to make, and it comes together in one bowl!
Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast.
See the recipe card below for full instructions.
- Whisk the wet ingredients in a large bowl until combined.
- Add the oat flour to the bowl, then sprinkle the baking powder, pumpkin pie spice and salt over the flour and whisk until well combined. Fold in the chocolate chips if using.
- Grease the waffle iron and using an ice cream scoop, scoop out the batter and pour into the center of each cavity.
- Spread the batter evenly over the prongs and cook according to manufacturer’s instructions.
Recipe FAQs
Yes, although the flavor of the waffles will change slightly. However, you should be fine to use any liquid sweetener you like in place of the maple syrup.
I specifically tested this pumpkin waffle recipe with oat flour, so I don’t suggest replacing it with another gluten-free alternative. All of my waffle recipes use oat flour — it’s my family’s favorite!
Yes! I highly recommend making a double batch of this pumpkin waffle recipe so you can freeze half for busy mornings.
Place cooled waffles in a zip top bag and freeze in a single layer. Remove and toast in the toaster when you’re ready to eat.
Serving suggestions
These gluten-free pumpkin waffles can be topped with any of your favorite toppings.
- Spread the waffles with almond butter, cashew butter or sunflower butter.
- Add crunch with a sprinkle of chopped pecans, walnuts or pepitas.
- Go the traditional route of butter and pure maple syrup.
- For a more decadent breakfast, top with whipped cream and a sprinkle of pumpkin pie spice.
Recipe notes
- Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast. Simply toast and serve!
- Freeze leftover pumpkin waffles for up to 3 months.
- The number of servings will vary depending on the waffle iron that you’re using.
More gluten-free breakfast recipes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Spice Waffles
Ingredients
- 3 large eggs
- 6 tablespoons coconut oil melted; sub with your favorite oil
- 3 tablespoons maple syrup
- 3/4 cup unsweetened almond milk add more if the batter seems a bit thick; sub with your favorite dairy or non-dairy milk
- 1/2 cup pumpkin puree not pumpkin pie filling
- 2 cups oat flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup mini dark chocolate chips optional
- maple syrup and pecans, for serving optional
Instructions
- Preheat the waffle iron to medium high. Whisk together the eggs, coconut oil, maple syrup, almond milk and pumpkin puree in a large bowl.3 large eggs, 6 tablespoons coconut oil, 3 tablespoons maple syrup, 3/4 cup unsweetened almond milk, 1/2 cup pumpkin puree
- Add the oat flour to the bowl, and sprinkle the baking powder, pumpkin pie spice and salt over the oat flour. Whisk well to combine, then fold in the chocolate chips if using. Allow the batter to stand for 10 minutes in order for the oat flour to absorb the ingredients.2 cups oat flour, 1 tablespoon baking powder, 2 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 1/4 cup mini dark chocolate chips
- Grease the waffle iron with cooking spray and using an ice cream scoop, scoop waffle batter into the center of each cavity and spread the batter evenly.
- Cook according to manufacturer's instructions, and repeat with the remaining batter. Serve immediately with optional toppings, or cool and freeze!maple syrup and pecans, for serving
Notes
- Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast. Simply toast and serve!
- Freeze leftover pumpkin waffles for up to 3 months.
- The number of servings will vary depending on the waffle iron that you’re using.
- Top waffles with almond butter, maple syrup, pecans or whipped cream.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
3 Comments on “Pumpkin Spice Waffles”
These look so fluffy and I love the addition of chocolate chips! I make grain-free pumpkin waffles but I’ll have to give these a try with the oat flour!
Marcie, these waffles look so fluffy and wonderful! Even though I can have gluten, I’d love to try them with oat flour. So delicious!
Thank you Kelly! And oat flour is truly wonderful…I hope you get to try it!