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Pumpkin Spice Waffles

White Flowers

The leaves are slowly turning here in North Georgia and we have apple picking and pumpkin patches on our mind so it was a great week to create a new pumpkin inspired recipe.

Pumpkin Spice Waffles


3 cups gluten free oat flour*

4 tsp. baking powder

1 1/2 cups almond or coconut milk

1/4 cup coconut oil or coconut cream

5 large eggs (or subsitutue flax eggs)

1 tsp. vanilla extract

1 cup pumpkin pie puree

2 tsp. stevia powder or stevia drops to taste

1/2 tsp. pumpkin spice

pecans (optional)


  1. Plug in and heat up waffle iron while combining ingredients.

  2. In a large bowl combine the measured oat flour, baking powder, stevia and pumpkin spice. Mix and set aside.

  3. In another bowl combine the almond milk, coconut oil, eggs, vanilla and pumpkin pie puree.

  4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Stir until well combined.

  5. Spray the preheated waffle iron with coconut oil (or oil of your choice).

  6. With a ladle place the pumpkin waffle mixture in the preheated waffle iron. As your waffle cooks, it's natural for it to release steam. Wait about 3-5 minutes (depending on your waffle iron) and until the steam stops before checking.

  7. Top with pecans and drizzle with warmed maple syrup.


  • For a thinner consistency add a few tablespoons of water or almond/coconut milk.

  • Flax egg substitue: Add 3 Tbsp water to 1 Tbsp flax. Mix and let sit for a few moments until it begins to get.

  • Makes 8 waffles.

Tea Pot
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