There’s something about the cozy flavors of fall that just makes my kitchen feel extra warm, and this Pumpkin Almond Flour Waffles Recipe is hands down one of my favorite ways to bring that magic to the breakfast table. Nutty, tender, and subtly spiced, you’re going to love how these waffles turn out light yet satisfyingly rich.

The image shows three golden-brown waffles stacked unevenly on a white plate. The waffles have a crisp texture with deep square indentations. On top of the waffles is a dollop of thick white cream, sprinkled with small chopped pecan pieces and a light dusting of cinnamon or spice. Around the plate are a few broken pecan bits. To the left of the plate, there is a silver fork resting on the white marbled surface. In the background, there is another waffle on a metal cooling rack, and a white bottle, possibly for syrup or milk. The overall look is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Almond Flour Waffles Recipe
Top Tip
How to Serve Pumpkin Almond Flour Waffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Almond Flour Waffles Recipe

Why You'll Love This Recipe

Trust me, I’m not exaggerating when I say these waffles became my weekend staple pretty quickly. The combination of almond flour and pumpkin creates a flavor and texture you don’t see in your typical waffle, plus they're naturally gluten-free and packed with nutrition.

Grain-Free Goodness: Using almond flour keeps the waffles tender and gluten-free without sacrificing flavor.
Perfect Pumpkin Spice: Cinnamon and nutmeg add that cozy warmth, but just enough so the pumpkin shines through.
Simple to Make: Even if you’re new to gluten-free baking, this batter comes together quickly and is forgiving.
Versatile & Delicious: Great for breakfast, brunch, or even a cozy dessert topped with your favorite fixings.

The image shows a white plate with two large, golden-brown waffles stacked overlapping each other. On top is a smooth dollop of white whipped cream sprinkled with small chopped nuts and a light dusting of cinnamon. The waffles have a crispy texture with visible deep square pockets. A silver fork rests on the left side of the plate. In the background, more waffles are cooling on a metal rack. The whole scene sits on a white marbled surface, creating a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All of these ingredients play a key role in making these waffles delightfully light, flavorful, and fluffy—without the gluten. Plus, many are pantry staples or easy-to-find at the store.

Flat lay of blanched almond flour in a small white ceramic bowl, arrowroot powder in a small white ceramic bowl, two whole brown eggs with clean shells, a small white ceramic bowl of bright orange pumpkin puree, a small white ceramic bowl of creamy unsweetened almond milk, a small white ceramic bowl of golden pure maple syrup, a small white ceramic bowl of light green avocado oil, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of fine salt, a small white ceramic bowl of light beige baking powder, a small white ceramic bowl of clear vanilla extract, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched Almond Flour: This gives the waffles a wonderful moist texture and rich flavor; use blanched for the lightest result.
Arrowroot Powder (or Tapioca Starch): Helps bind the batter and gives that crisp, waffle-like finish.
Baking Powder: The leavening that makes your waffles fluffy; I use aluminum-free for best taste.
Cinnamon & Nutmeg: Classic pumpkin spice flavors that really bring out the warmth and coziness.
Salt: Just a pinch to balance sweetness and enhance other flavors.
Pumpkin Puree: The star of the show—adds moisture, sweetness, and that lovely fall vibe.
Unsweetened Almond Milk: A dairy-free option I like for richness without heaviness; any milk will work though.
Pure Maple Syrup: Natural sweetness that’s not too overpowering and complements the pumpkin perfectly.
Eggs: Binding and structure—essential for holding these waffles together.
Avocado Oil (or Melted Butter): Adds healthy fats and richness; avocado oil keeps it dairy-free.
Vanilla Extract: A subtle depth of flavor that rounds everything out nicely.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Pumpkin Almond Flour Waffles Recipe is how easy it is to tweak to your taste or dietary needs. I always encourage playing around with what you love—trust me, it makes breakfast so much more fun!

Variation: I sometimes swap the maple syrup for honey for a different natural sweetness, and it still turns out mouthwatering.
Dairy-Free Modification: Using avocado oil and almond milk makes this recipe completely dairy-free and still super moist.
Extra Spice: Feel free to add a pinch of ginger or cloves for a deeper pumpkin spice vibe—I’ve done this many times with rave reviews.
Chocolate Chip Version: Adding dark chocolate chips to the batter makes these waffles dessert-worthy—perfect for a weekend treat.

Step-by-Step: How I Make Pumpkin Almond Flour Waffles Recipe

Step 1: Prep and Preheat Your Waffle Iron

First things first—I always turn on my waffle iron so it’s nice and hot when the batter is ready. I brush the plates lightly with avocado oil instead of spraying because cooking sprays can leave a sticky residue over time. Preheating properly ensures those beautiful crispy edges.

Step 2: Whisk Your Dry Ingredients Together

In a large bowl, combine the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt. Whisking at this stage helps evenly distribute the spices and baking powder, which is key for consistent waffles.

Step 3: Mix in the Wet Ingredients

Add your pumpkin puree, almond milk, maple syrup, eggs, avocado oil, and vanilla extract directly into the dry mixture. Whisk everything until you get a smooth, well-combined batter. It’s okay if it looks a bit thicker than traditional waffle batter—that’s normal with almond flour.

Step 4: Cook Your Waffles

Pour or scoop about ⅓ to ½ cup of batter into your heated waffle iron—don’t overfill! Close the lid and cook according to your waffle iron’s instructions. Typically, this takes about 3-5 minutes. The waffles should be golden and slightly crispy on the edges when done.

Step 5: Repeat and Serve

Continue cooking the remaining batter, giving your waffle iron a quick brush with oil if needed. Serve immediately with your favorite toppings or keep them warm in a low oven until ready to eat.

Top Tip

I’ve made these waffles countless times, and a few tricks really helped me perfect the texture and flavor. These tips will save you time and headaches!

Even Batter Mixing: Make sure to whisk wet and dry ingredients thoroughly but don’t overmix to avoid dense waffles—mix until just combined.
Proper Greasing: Avoid nonstick sprays with propellants; a light brush of oil keeps waffles from sticking and your waffle iron cleaner.
Don’t Overfill: Pour batter slowly—too much can make waffles soggy or doughy inside.
Let Waffles Cool Slightly: If you can, let them rest on a wire rack for a few minutes after cooking to keep crispiness.

How to Serve Pumpkin Almond Flour Waffles Recipe

Pumpkin Almond Waffles - Serving Suggestion

Garnishes

I’m a huge fan of simple, natural toppings here—just a little pat of grass-fed butter and a drizzle of pure maple syrup. Sometimes I add toasted pecans or a sprinkle of extra cinnamon for a little crunch and warmth. Fresh berries or a dollop of coconut whipped cream also turn it into a real showstopper.

Side Dishes

For a balanced breakfast, I often serve these waffles with turkey sausage or crispy bacon. If you want something veggie-forward, a simple spinach and apple salad with lemon dressing pairs beautifully to cut through the richness.

Creative Ways to Present

For holiday brunches, I’ve stacked waffles with layers of mascarpone, pumpkin butter, and pecans between them. Another fun idea is waffle “tacos” stuffed with spiced yogurt and sliced fruit—so easy and impressive for guests!

Make Ahead and Storage

Storing Leftovers

I like to cool leftover waffles completely on a wire rack, then store them in an airtight container in the fridge for up to 3 days. Keeping them crisp is easier when they’re not wrapped while still warm.

Freezing

These waffles freeze beautifully! I lay each waffle flat on a baking sheet, freeze until firm, then stack with parchment between them in a freezer bag. They’ll keep for about a month, which is perfect for busy mornings.

Reheating

To reheat, pop frozen waffles straight into a toaster or toaster oven for a few minutes until crispy and warmed through. If refrigerated, warming in a hot skillet with a touch of oil works wonders to revive the crisp edges.

Frequently Asked Questions:

Can I make these waffles paleo-friendly?

You can make this recipe paleo-friendly by substituting baking powder with a paleo-approved leavening agent like baking soda combined with cream of tartar, but the texture might be slightly different. Also, use arrowroot powder as stated since it’s paleo approved.

What if I don’t have arrowroot powder?

Tapioca starch is a perfect 1:1 substitute for arrowroot powder and will give you similar texture and lightness in your waffles. Both help with binding and crispness.

Can I use canned pumpkin or fresh pumpkin puree?

Either canned pure pumpkin (not the pumpkin pie filling which has sugar and spices) or homemade fresh pumpkin puree works well. Just ensure it’s fully cooked and pureed smooth for best waffle texture.

Are these waffles suitable for kids?

Absolutely! These waffles are naturally sweetened with maple syrup and have mild spices, making them a kid-friendly, healthy breakfast option. Just adjust the spices if your little ones prefer it less spicy.

Final Thoughts

Honestly, this Pumpkin Almond Flour Waffles Recipe quickly became my favorite because it brings seasonal comfort with wholesome ingredients—and it’s just so easy to make. Once you try it, I’m confident you’ll keep this recipe in your regular rotation. Give these waffles a whirl and enjoy that cozy, nutty pumpkin goodness you deserve.