The cozy aroma of warm spices and pumpkin filling your kitchen is one of those little joys you don’t want to miss. That’s exactly why I’m excited to share this Pumpkin Almond Flour Waffles Recipe with you—it’s not only delicious but also gluten-free and comforting. Trust me, these waffles bring fall flavors to life in the best way possible.

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

I remember the first time I made these waffles—it was a chilly weekend morning, and the house instantly felt like fall arrived early. There’s something special about this Pumpkin Almond Flour Waffles Recipe that feels indulgent yet wholesome. Plus, they’re super simple to whip up!

Gluten-Free and Grain-Free: Made with almond flour and arrowroot powder, these waffles are perfect if you want to avoid gluten without sacrificing texture or flavor.
Moist and Flavorful: The pumpkin puree keeps each waffle beautifully moist, while cinnamon and nutmeg give it that classic seasonal spice.
Easy to Make: You only need one bowl and a few minutes of prep—making weekday breakfasts way more manageable.
Versatile and Customizable: Whether you want to add a bit of crunch with nuts or a drizzle of maple syrup, this recipe adapts effortlessly.

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

This recipe balances nutty almond flour with the lightness of arrowroot powder, which creates waffles that are fluffy yet sturdy enough to hold your toppings. Each ingredient plays a role in flavor, texture, and nutrition.

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: Provides a tender texture and nutty flavor; be sure to use finely ground almond flour for best results.
Arrowroot Powder or Tapioca Starch: Adds lightness and helps these waffles crisp up nicely without gluten.
Baking Powder: Gives the waffles that airy lift—use aluminum-free if you prefer a milder taste.
Cinnamon and Nutmeg: Classic warming spices that make pumpkin waffles irresistible.
Salt: Enhances the sweetness and balances all flavors.
Pumpkin Puree: Adds moisture, subtle sweetness, and that unmistakable fall vibe.
Unsweetened Almond Milk: Keeps the batter creamy without overpowering taste; you can swap with any milk you like.
Pure Maple Syrup: Natural sweetness and a touch of caramel flavor—adjust to your liking.
Eggs: Bind the ingredients and help with rise.
Avocado Oil or Melted Butter: Adds richness and helps the waffles crisp on the outside.
Vanilla Extract: Rounds out the flavor beautifully.

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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 fun parts about this Pumpkin Almond Flour Waffles Recipe is how easy it is to tweak depending on what you love or have on hand. I often adjust the recipe depending on the season or who I’m cooking for.

Variation: I love adding chopped pecans into the batter for a bit of crunch—it adds a nice texture contrast and deepens the fall vibe.
Dairy-Free: Using avocado oil and almond milk makes these waffles totally dairy-free and still rich.
Sweeteners: Sometimes I swap maple syrup for honey or coconut sugar depending on what I have, and it changes the flavor subtly but nicely.
Spices: Feel free to experiment with pumpkin pie spice or add a pinch of cloves for more warmth.

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

Step 1: Prep Your Waffle Iron and Dry Mix

First things first: preheat your waffle iron and lightly grease it with a thin layer of oil—avoid nonstick sprays since they can gum up your iron over time. Meanwhile, whisk together almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt in a large bowl. Combining dry ingredients well upfront makes sure every waffle is perfectly spiced and fluffy.

Step 2: Mix Wet Ingredients and Combine

In the same bowl, add pumpkin puree, almond milk, maple syrup, eggs, avocado oil (or melted butter), and vanilla extract. Whisk everything thoroughly until you get a smooth, uniform batter. The pumpkin might make the batter a bit thicker, but that’s just right—don’t add extra liquid, or the waffles won’t crisp up properly.

Step 3: Cook Your Waffles to Golden Perfection

Pour batter into the preheated waffle iron—usually about ⅓ to ½ cup per waffle (check your machine’s instructions). Try not to overfill, or you’ll have spillover messes. Close the lid gently and cook until the waffles are golden brown and crisp. Most waffle irons take about 4 to 6 minutes for this. Repeat with the remaining batter, wiping the iron if needed.

Top Tip

From my experience making this Pumpkin Almond Flour Waffles Recipe many times, a few small tweaks make all the difference between "just good" and absolutely delightful waffles.

Don’t Skip the Arrowroot: It’s the secret to light, crisp waffles since almond flour alone can be a bit dense.
Preheat Your Iron Well: That initial heat guarantees crispy edges—cold irons give soggy waffles.
Use Room Temperature Eggs: I found this helps the batter mix more evenly and rise better.
Watch Your Filling: Resist the urge to add extra wet ingredients; it’ll throw off the consistency and make waffles mushy.

How to Serve Pumpkin Almond Flour Waffles Recipe

Pumpkin Almond Waffles - Serving Suggestion

Garnishes

I keep it simple with a drizzle of pure maple syrup and a sprinkle of toasted chopped pecans or walnuts for crunch. Fresh whipped cream or coconut whipped cream also pairs beautifully when I want a richer treat. If I’m feeling fancy, a dusting of powdered cinnamon sugar seals the deal.

Side Dishes

To balance the richness, I often serve these waffles alongside fresh fruit like orange slices or a mixed berry compote. A side of turkey sausage or scrambled eggs rounds out the breakfast if I want to make it extra filling.

Creative Ways to Present

For special occasions, I’ve layered waffles with mascarpone and cinnamon-steeped apples to make a beautiful stack. Another fun idea is to cut waffles into shapes with cookie cutters and serve as bite-sized snacks at a brunch party—kids loved that!

Make Ahead and Storage

Storing Leftovers

I store any leftover waffles in an airtight container or ziplock bag in the fridge if I plan to eat them within 2-3 days. I find they keep their texture nicely and are still delicious for quick breakfasts.

Freezing

For longer storage, freezing works like a charm. Just flash-freeze each waffle on a baking sheet before transferring them to a bag. This keeps them from sticking, and they’ll keep up to 2 months in the freezer without losing flavor.

Reheating

To reheat, the toaster or an air fryer is my go-to—both ways revive that crisp exterior while keeping the inside tender. Avoid microwaving if you want crispness, but it’s fine if you’re in a rush!

Frequently Asked Questions:

Can I substitute almond flour with another flour?

Almond flour provides a unique nutty flavor and texture that’s important in this recipe. While coconut flour or oat flour could work, you’d need to adjust moisture and quantity carefully, as they absorb liquid very differently. For best results, stick to almond flour.

Is this recipe suitable for paleo diets?

Almost! To make it fully paleo, replace baking powder with a paleo-friendly alternative like baking soda plus cream of tartar, but your waffles might be a little less fluffy. Also, ensure sweeteners and other ingredients fit your specific paleo guidelines.

How do I prevent my waffles from sticking to the waffle iron?

Greasing your waffle iron well with a brush-on oil or melted butter before heating is key. Avoid nonstick sprays, which can build residue over time and cause sticking. Also, make sure your waffle iron is fully preheated to cook quickly and release easily.

Can I make this recipe vegan or egg-free?

This Pumpkin Almond Flour Waffles Recipe relies on eggs for structure, so replacing them requires experimentation. You might try flax or chia eggs as substitutes, but be prepared for a denser texture. Adding a little extra baking powder might help, too.

Final Thoughts

These Pumpkin Almond Flour Waffles have become a favorite fall ritual in my home, and I hope you find that same joy in each bite. They’re a perfect blend of cozy spices, wholesome ingredients, and satisfying texture—ideal for a leisurely weekend breakfast or even a special brunch. Give this recipe a try and enjoy the deliciously nutty, pumpkin-spiced morning moments you deserve!