Pumpkin-Spice Waffles

Pumpkin-Spice Waffles

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Mornings are busy in our house. Getting three kids out the door by 9am is no easy feat. My big kids have started sleeping past 7am (hooray) so getting them up and ready takes a little more muscle than it used to. We don’t have much time before school starts.

As we all know, eating a healthy breakfast is essential – especially for kids who are headed to school for a day full of activity and learning. My kids often start their days with a smoothie that’s loaded with veggies, fruit, and some plant-based protein powder.

Waffles are also a regular breakfast occurrence for us. Callum, Pete and Eva love them. Livvie and I are French Toast girls.

I make a variation of these waffles about once a week, and I usually double the batch so I can throw some in the freezer for quick breakfasts through the week. If you don’t have pumpkin puree, try applesauce or yogurt. I’ve tried them all and they work well.

If you’re pulling them from the freezer you can either toast them, or wrap them in aluminum foil and pop them in the oven until warm.

If you don’t have a waffle maker, you must put one on your Christmas list. They are so fun to have. A must in my ideal kitchen! The store bought gluten-free waffles just don’t compare to homemade waffles.


Pumpkin Spice WafflesPrep 10 mins

Cook 10 mins

Total 20 mins

Author Maggie


  • ½ cup certified gluten-free oats
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1-2 drops cinnamon essential oil (or 1 ½ tsp ground cinnamon)
  • ½ teaspoon sea salt
  • 4 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 cup unsweetened dairy-free milk
  • 1 tablespoon vanilla
  • 2 tablespoons liquefied coconut oil
Read the whole recipe on She Let Them Eat Cake