Gluten-free pumpkin waffles are a fall, cozy, healthy recipe.  These seasonal waffles are naturally sweet from the pumpkin and spices,  made without added sugar. They are delicious and light for breakfast or as a grab-and-go, anytime snack.

I like mixing the batter up in the blender for a super easy breakfast solution.  You can double up the recipe then store them in large plastic storage bags in the freezer to enjoy all week, Eggo style.  Add some yogurt, granola, and nuts for some texture and crunch and a little protein boost.

Gluten-free pumpkin waffles are naturally sweetened with honey.  Cinnamon is also great for boosting sweet flavors.  The almond flour and pumpkin puree help make these waffles moist.  It’s hard to believe how light and delicious they are.  My guess is that even picky eaters will like them.

I’ve had this recipe for several years.  I have two types of waffle irons.  One makes 2 square waffles at a time.  The other is a mini, round, single waffle maker.  With both of the non-stick waffle irons, spray oil is essential.  I’ve made the mistake so many times of skimping on the spray oil and ended up with a batter that sticks and waffles that fall apart.  Avoid clean-up trouble by liberally spraying even non-stick waffle irons with spray oil as this is an especially sticky batter.

Canned pumpkin shows up in the markets everywhere in the fall season in the U.S. and in the west.  Often, if I don’t grab a couple of cans when they first hit the shelves, markets are sold out the week of Thanksgiving when we really need them for pumpkin pie for Thanksgiving.  I advise grabbing a few cans the next time you’re in the store.  There are so many fun things to do with pumpkins!

Equipment:

• a hand blender
• a food processor or blender
• a non-stick waffle iron (note:  if you don’t own a waffle iron you can turn the batter into pancake batter by increasing the almond flour)

Steps

• Use the hand blender to whip up the egg whites until soft peaks form – this is an important waffle-making step!  It’s what makes waffles light and airy and oh so good.
• Use beaters, a food processor, or a blender to combine the dry ingredients first.  A rubber spatula is helpful here to scrap down the sides.  Then add egg yolks and remaining ingredients and pulse
• Fold the pumpkin mixture into the beaten egg whites slowly
• Spray the waffle iron top and bottom with spray oil and wait for it to heat up (be sure to spray for each round)

Looking for more gluten-free pumpkin baking recipes?  We’ve got you covered – click over to my recipe for Gluten-free Pumpkin bread!

Still craving more pumpkin flavors for breakfast and healthy snacking?  Be sure to hop over to my recipe for Healthy Pumpkin Scones – they’re as beautiful as they are delicious!  Share them with a friend.

Yield: 4

Gluten-free Pumpkin Waffles

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Gluten-free pumpkin waffles are a fall, cozy, healthy recipe.  These seasonal waffles are naturally sweet from the pumpkin and spices,  made without added sugar. They are delicious and light for breakfast or as a grab-and-go, anytime snack.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 4 eggs, separated
• 1 3/4 cups super fine almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg (optional)
• 1/8 teaspoon cardamom (optional)
• 1/4 cup honey
• 1 teaspoon pure vanilla extract
• 3/4 cup pumpkin puree
• 1/4 cup unsweetened vanilla almond milk

Instructions

1. Beat egg whites until soft peaks form in a large bowl
2. Set the bowl of egg whites aside
3. Add dry ingredients to a blender or Cuisinart and pulse a few times to combine (or simply use a blender)
4. Add egg yolks, vanilla, almond milk, and honey (warmed to liquefy) - pulse a couple more times
5. Scrape down the sides of the blender
6. Gradually incorporate the pumpkin mixture into the bowl with the beaten egg whites
7. Heat waffle iron and coat top and bottom with spray oil
8. Scoop about 1/2 cup batter per waffle into heated and prepared iron
9. Cook 2 to 3 minutes or to the desired toasty-ness

Notes

If you don't own a waffle iron you can turn the batter into pancake batter by increasing the almond flour

Nutmeg is a strong-tasting spice that can take over the pumpkin flavors - use sparingly

Using a waffle iron, be sure to spray the waffle iron liberally with spray oil - be sure to spray each round of waffle making

Each iron is different, however I have found it takes about 2 minutes - look for steam to come out and the waffle to swell and expand. Check for slight browning after about 2 minutes

If cholesterol is an issue, leave out the egg yolks. I have made it with the egg whites only with good results.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 486Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 186mgSodium: 233mgCarbohydrates: 44gFiber: 8gSugar: 32gProtein: 17g