Imagine waking up to the cozy scent of cinnamon and pumpkin mingling in your kitchen—that’s exactly what you get with this Almond Flour Pumpkin Waffles Recipe. These waffles have the perfect balance of pumpkin spice warmth and a tender, nutty crumb that feels just right for fall mornings or anytime you want a wholesome treat.

A white plate holds three golden-brown waffles stacked slightly unevenly, showing their deep square patterns and crispy edges. On top of the waffles is a large dollop of smooth white cream, sprinkled with small chopped pecan pieces and a light dusting of fine brown spice. A small round slice of butter rests in the middle of the cream. To the left of the plate is a silver fork pointing towards the waffles. The surface underneath is a white marble texture with small scattered pecan pieces and a glass bowl filled with chopped pecans at the bottom right. 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 Almond Flour Pumpkin Waffles Recipe
Top Tip
How to Serve Almond Flour Pumpkin Waffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Almond Flour Pumpkin Waffles Recipe

Why You'll Love This Recipe

This Almond Flour Pumpkin Waffles Recipe quickly became one of my favorites because it’s not only delicious but also gluten-free and packed with wholesome ingredients. Whether you’re cooking for family or just treating yourself, these waffles hit the spot every time.

Perfect Texture: The almond flour creates a tender, fluffy waffle that’s moist but not soggy.
Natural Sweetness: Maple syrup and pumpkin puree bring gentle sweetness without the need for refined sugar.
Warm Spices: Cinnamon and nutmeg add those cozy, comforting fall vibes you’ll look forward to.
Simple & Gluten-Free: Made with just a handful of wholesome ingredients, perfect for those avoiding gluten.

A white plate holds four pieces of golden brown waffles stacked unevenly, forming a loose pile with visible crisp edges and deep grid patterns. On top of the waffles, there is a dollop of white whipped cream sprinkled with small chopped nuts and a dash of brown spice powder. A silver fork rests inside the plate, its tines on the left side. In the background, additional waffles are cooling on a metal wire rack, and the whole scene is set against a white marbled surface with soft, natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Almond Flour Pumpkin Waffles Recipe plays a crucial role to build flavor, texture, and nutrition. Here’s a quick look at why I love these particular choices and a few tips on picking the best:

Flat lay of blanched almond flour in a small white ceramic bowl, arrowroot powder in a similar white bowl, a small pile of ground cinnamon and nutmeg next to each other on the white surface, a small white bowl with pumpkin puree showing bright orange color, a small white bowl with unsweetened almond milk, a small white bowl filled with pure maple syrup, two whole brown eggs with clean shells, a small white bowl containing golden avocado oil, a small white bowl with clear vanilla extract liquid, all arranged symmetrically and balanced 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: It gives the waffles a tender crumb and adds that subtle nutty flavor; I always opt for fresh almond flour to avoid any bitterness.
Arrowroot powder or tapioca starch: These starches help bind the batter and lighten the texture—either works beautifully.
Baking powder: Helps the waffles rise and stay fluffy. For paleo versions, look for aluminum-free baking powder or substitute with baking soda plus cream of tartar.
Cinnamon and nutmeg: These warming spices are essential; fresh ground spices make all the difference, trust me.
Salt: Just a pinch enhances all the flavors without being overpowering.
Pumpkin puree: Adds moisture, natural sweetness, and that unmistakable earthy pumpkin taste. Look for 100% pure pumpkin without added sugar.
Unsweetened almond milk: Keeps the batter smooth without extra sweetness—feel free to swap for any milk you prefer.
Pure maple syrup: Adds subtle sweetness and depth; I always use real maple syrup for its rich flavor.
Eggs: Act as a binder and add protein for a satisfying breakfast.
Avocado oil or melted butter: Adds healthy fats and ensures a crisp edge on the waffles.
Vanilla extract: Brings out the pumpkin and spice notes with a lovely aromatic touch.

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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

I love tinkering with this Almond Flour Pumpkin Waffles Recipe to fit the season or mood. You can make it more decadent or keep it super healthy—either way, these waffles adjust beautifully to your preferences.

Variation: Sometimes I add chopped pecans or walnuts into the batter for a little crunch, which adds a lovely texture contrast. You might find you love that extra nutty surprise!
Dairy-Free: Using avocado oil keeps it dairy-free, perfect if you or guests have sensitivities.
Spice it up: Don’t be shy to add extra cinnamon or a pinch of ginger for a warming spice punch.
Sweetness level: Adjust maple syrup according to your taste—feel free to reduce it a bit if you prefer less sweet waffles.

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

Step 1: Prep and Preheat Like a Pro

First things first, I preheat my waffle iron to the perfect temperature so the waffles cook evenly—and here’s a tip: skip cooking spray as it tends to gum up waffle irons over time. Instead, I brush the surface lightly with avocado oil or melted butter for that golden crisp.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, I whisk the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt. This ensures the spices and leavening agent distribute evenly, so no surprise clumps later on!

Step 3: Mix in the Wet Ingredients

Next, add pumpkin puree, almond milk, maple syrup, eggs, oil/butter, and vanilla. Whisk thoroughly until the batter is smooth but not overmixed—you want it combined without overworking the almond flour, which can make the waffles tough.

Step 4: Cook to Golden Perfection

Scoop the batter—about ⅓ to ½ cup, depending on your waffle iron size—into the preheated iron. Close the lid and cook until the waffles are golden brown and crisp. Avoid opening early or you risk breaking them apart.

Step 5: Repeat and Enjoy

Continue with the remaining batter, keeping cooked waffles warm on a rack or in a low-temperature oven if you’re making multiple batches. Serve right away or follow storage tips below.

Top Tip

From my own waffle adventures, these tips really helped me master the Almond Flour Pumpkin Waffles Recipe and avoid common pitfalls:

Use Fresh Almond Flour: Older almond flour can taste rancid or produce denser waffles—always check the date or grind your own if you can.
Don’t Overfill the Waffle Iron: Overfilling leads to batter spilling out and uneven cooking—stick to recommended scoop sizes.
Let the Waffle Iron Do Its Job: Resist opening too soon; wait until the steam slows down for crispier waffles.
Keep Waffles Warm Without Steaming: Use a wire rack inside the oven instead of stacking on plates, so they stay crisp and don’t get soggy.

How to Serve Almond Flour Pumpkin Waffles Recipe

Garnishes

I love topping my waffles with a pat of melting butter and a drizzle of maple syrup for that classic combo. Sometimes, I sprinkle chopped toasted pecans or pumpkin seeds on top for a little extra crunch. Fresh whipped cream and a dusting of cinnamon really elevate these waffles for a special touch.

Side Dishes

Serve alongside crispy turkey bacon or a simple fruit salad with apples and pomegranate seeds for a bright, fresh contrast. A dollop of Greek yogurt or smoothie makes it easier to add protein while keeping it light.

Creative Ways to Present

For brunch parties, I like stacking the waffles in a tall pile, layering each with a smear of cream cheese or nut butter and a sprinkle of granola. Add edible flowers or fresh cranberries scattered around the plate to impress your guests with little effort.

Make Ahead and Storage

Storing Leftovers

Leftover waffles keep well in an airtight container at room temperature for up to two days, but I usually pop them in the fridge to extend freshness. Just make sure they cool completely before sealing the container to avoid sogginess.

Freezing

Freezing is a game changer for quick breakfasts! I freeze each waffle individually on a baking sheet first, then transfer them to a zip-top bag. That way, they don’t stick together, and you can grab as many as you want to reheat.

Reheating

To reheat, the toaster or waffle iron works best—it crisps the edges back up nicely without drying out the inside. I avoid microwaving unless I’m in a real hurry, as it can make them rubbery.

Frequently Asked Questions:

Can I substitute almond flour with another flour?

Almond flour has a unique texture and moisture level that really supports the waffles’ tenderness. Substituting with another flour like coconut or gluten-free all-purpose flour will change the texture, often making waffles drier or less fluffy. If you want to experiment, expect to adjust liquid quantities and cooking times.

Is this Almond Flour Pumpkin Waffles Recipe paleo-friendly?

This recipe is mostly paleo-friendly, but make sure to use paleo-approved baking powder or replace it with a mix of baking soda and cream of tartar. Also, use maple syrup instead of honey if honey is an issue for you.

Can I make this recipe vegan?

The recipe relies on eggs which are crucial for binding. To make it vegan, you’d need to use egg substitutes such as flax eggs or commercial vegan egg replacers, though texture might be different. I recommend testing small batches if you want to adapt it.

What’s the best way to reheat these waffles for maximum crispiness?

For the crispiest results, reheat in a toaster or a waffle iron like you would freshly made waffles. This revives that perfect exterior without drying the waffle out. Avoid microwaving when possible to keep that delightful crispy edge.

Final Thoughts

Honestly, this Almond Flour Pumpkin Waffles Recipe has become my go-to when I want that comforting fall flavor without the guilt. It’s simple enough for busy mornings but special enough for weekend brunch. I hope you enjoy making and eating these as much as I do—grab your waffle iron and pumpkin puree, and let’s make some magic!