The BEST Gluten-Free Pumpkin Waffles

Grain-free pumpkin waffles sitting on a marble counter top on grey plates. There are four different plates and three of them have a dollop of fresh whipped cream and a dash of cinnamon on them

The BEST Gluten-Free Pumpkin Waffles

Meeta Arora

When it comes to spicing up the holiday breakfast table, these gluten-free pumpkin waffles are just what to make.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings

Calories 323 kcal

Ingredients

1 C Cassava Flour 140 g
⅓ C Arrowroot Starch
⅓ C Sugar
3 Large Eggs
½ C Butter soft
2 TBS Avocado OIl or light cooking oil
⅓ C Pumpkin Puree not pie filling
¾ C Milk of Choice
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
½ teaspoon Baking Soda
1 teaspoon Cream of Tartar

Instructions

In a bowl whisk together the cassava, arrowroot starch, sugar, sat, baking soda and cream of tartar.
Like you are making a pie, cut the soft butter into the flour mixture until it resembles wet sand. If there are few small pieces of butter still it's okay.
Whisk in the pumpkin puree, eggs, oil, and spices. The batter will be thicker.
Finally whisk in the milk a little bit at a time. Depending on your measurements you might need a little more or less. (½ - 1 C) If I measure by weight I like the results best with ¾ C of milk.

Notes

For best results weight the flours as cassava flour can settle and always spoon measure.

Make sure your butter is room temperature but not melted.

Use pumpkin puree and not pumpkin pie filling

Depending on your waffle maker this will make 6-8 waffles on average. I prefer the way these get crispy when the waffle maker is fuller so it fills all the cavities.

Nutrition

Calories: 323kcal

Keyword breakfast,, grain free, guten-free, nut free, Pumpkin, pumpkin-spce, wafles

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