Pumpkin gluten-free waffles

Pumpkin gluten-free waffles


Nothing screams FALL more than a warm pupkin spice waffle, topped with fresh figs and honey. These easy pumpkin gluten-free waffles recipe need only 6 ingredients. They are without gums or any commercial blend. Only naturally gluten-free ingredients. And they are without dairy and sugar, too! Pumpkin purée and chestnut flour are the two main ingredients. Therefore these quick waffles are also paleo friendly.

You can mix the batter in a blender real quickly. And the perfect autumn breakfast is ready!

Tips and substitutions

  • For a crunchier result, you can replace half of the chestnut flour with the same amount of oatmeal (and blend them with the rest).
  • If you don’t have the pumpkin spice mix, just add some cinnamon and ginger powder. But if you prefer to replace them, you can use some vanilla beans. If you don’t find the pumpkin puree ready made, you can steam peeled and cubed pumpkin for 20 minutes and let it cool down.
  • Moreover, if you don’t have a waffle iron, you can also make pancakes with it. Just add a little more milk to the batter (around two tablespoons).

Pumpkin gluten-free waffles

5 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Gluten-free, dairy-free quick and healthy waffles perfect for fall breakfasts.


  • 2/3 cup / 200 g unsweetened pumpkin puree

  • 1,5 cup / 150 g chestnut flour

  • 1/2 cup / 100 ml unsweetened soy milk / almond milk

  • 2 tbsp almond butter

  • 1 tsp pumkin spice (or more if you like)

  • 2 eggs

  • topping of choice (yogurt, honey, ice cream…)

How to

  • In a blender, blend the pumpkin puree and milk together until the mixture is smooth.
  • Add the almond butter and blend again until you don’t have any lumps.
  • Add two eggs and the chestnut flour.
  • You will get a rather thick batter. Heat the waffle iron and if necessary grease it with extra virgin olive oil or coconut oil. I didn’t grease mine and the batter didn’t stick.
  • When the waffle maker is hot pour a spoonful of batter and close it gently.
    The time to cook depends on your waffle iron. Mine took 6 minutes to be well cooked. Keep an eye on it and after 5 minutes try to open gently the lid. If it doesn’t come up easily, they are not ready.
  • Add the topping of choice.

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If you are looking for more gluten-free breakfast recipes perfect for fall, you might also like this SWEET POTATO BREAD or these CHESTNUT COOKIES.

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  1. Pingback: Gluten-free pumpkin focaccia bread - Marta in the jar

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