Pumpkin Spice Waffles (gluten-free)

This year, we had volunteer pumpkins that grew in the garden, so I’ve had waaaay more pumpkins than I ever knew what to do with.  I also discovered two things 1) they keep really well out of the fridge (for a month or two if you leave the stems on) and 2) my son will do just about anything for pumpkin spice waffles.

I discovered this recipe sort of by accident – I had left over mashed pumpkin (from pumpkin muffins) and decided to throw it into my waffles with some ginger, all spice, nutmeg, and cinnamon. Instant favourite was born!

If you’d like the recipe, keep reading!


Serving – about eight square waffles (or four round waffles – a total of 12 waffle quarters)

Usually takes about an hour to make (the prep is fairly easy, but each waffle takes about 6 minutes to cook, adding to the time).


1 1/2 cups of flour (I use gluten free Namaste). Sometimes I do 3/4 cup gluten free bisquick and 3/4 cup gluten free flour.

2 tsp baking powder, 1/2 tsp baking soda (unless using bisquick)

1 tbsp sugar (for a richer flavour, you can use dark brown sugar)

1 tbsp oil (I don’t put this in when using home-made pumpkin, but you can always add it for texture)

3/4 cup milk (you can also use buttermilk or coconut milk)

4 eggs (separated)

1 cup mashed pumpkin (either fresh or canned – we like fresh best here. You can leave the skin on, if you like. Just top and clean a small pumpkin, cut into chunks and boil for about 20-30 minutes. Mash like you would potatoes (you can add butter and spice at this stage if you like – then just skip adding those in this recipe. Leave it to cool before adding to your waffle mixture)

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground allspice

1 tsp ground ginger

1/4 tsp nutmeg


Pre-heat waffle iron

In a large bowl, mix the flour, baking powder/soda, and sugar together (if using bisquick, mix with the flour and sugar, but don’t add baking powder/soda).

In a separate bowl, whip the egg whites until they form stiff peaks (I usually set them going at medium/high in the Kitchen Aid while I get on with the other stuff).

In a small bowl, whisk together the egg yolks, milk, vanilla, and oil (if using). Add the pumpkin and mix. Add to the dry ingredients and stir until blended well.

Add the egg whites in two batches and gently fold into the mixture with a rubber spatula. The less you stir, the fluffier the waffles. The mixture should be light and fluffy.

Spray waffle iron and add about a cup of mixture (depending on waffle iron instructions) at a time. Cook for about 6 minutes (if like mine it’s not one of the fancy turning ones) or 3 minutes each side.

Serve with fresh fruit, butter, syrup, jam, eggs, ice-cream, or whatever you like!

[*If you make fresh pumpkin at home, you can also roast the seeds in the oven. Just separate out most of the stringy insides, melt a little some butter and your favourite spices in a pan, toss the seeds in the mixture and spread on a baking tray. Bake at 350F until toasty brown! They’re a great addition to the top of some vanilla ice-cream!]