Breads, Breakfast, brunch, Gluten Free, Vegan

Pumpkin Waffles

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HELLO, SEPTEMBER!!!  It’s officially my favorite time of the year.  Well, my favorite time of the year when I lived in a state that changed seasons that is.  I love everything about the fall… breezy days, colorful trees, pumpkin-spiced everything and apples!!!  Let’s not forget about soups, hoodies, FOOTBALL and BOOTS.  If only I could wear hoodies and boots in Miami.  *Insert sad face*  For me, it gets me in the mood for the holidays…which let’s not forget are right around the corner!!!  🙂

I’m getting pretty excited about the holidays this year.  Gaby’s about to turn TWO and I think she’ll really enjoy the whole Christmas experience this year.  I’m already thinking about her presents and traditions I want to start with her.  I’m going to be honest and say, 2017 hasn’t been my most favorite year.  There have been a few ups and a whole lot of downs that have kept us on a constant roller coaster for far too long.  I’m ready for a new year.  New beginnings.  A fresh start.  And new adventures!

In order to get me through the next few months… I need THESE waffles!!!  And quite frankly, so do YOU!!! 🙂  As always, they’re super easy to make and I’m almost certain that you’re going to love them and want to make them year round…  Now.  I did test this recipe out with TWO different flours.  I used an organic all-purpose flour and an organic gluten free all-purpose flour.  Both turned out beautifully.  I will say I did have to add a little more milk to the batch with the GF flour.  Other than that – perfection!  If you have leftovers all you have to do is throw the waffles on a sheet pan in a 300 degree oven and let them warm up again!

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pumpkin waffles

Pumpkin Waffles

  • Servings: 5 - 6 waffles
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A perfect fall morning breakfast!


  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup organic pumpkin puree
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1 cup organic all-purpose flour OR gluten free all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp pumpkin pie spice
  • garnish with maple syrup and berries, optional
  • non-stick spray or melted coconut oil for the waffle iron


  1. Preheat the oven to 200 degrees and preheat the waffle iron.
  2. Measure out the milk and add the apple cider vinegar to it; set aside for a few.
  3. In a big mixing bowl add pumpkin, coconut oil, vanilla and maple syrup.  Whisk together.
  4. Next, add the flour, baking powder, salt and pumpkin pie spice to the pumpkin mixture.  Then whisk in the milk mixture.  Whisk everything together until there are no lumps.
  5. Spray down the waffle iron and ladle in the batter.  Repeat until the batter is gone.  After each waffle has cooked, lay it on a sheet pan and keep it warm in the oven.
  6. Garnish with maple syrup and berries… EAT!!!  Happy Fall, Y’all!!! 🙂

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