Pumpkin fans, you’re going to love these waffles a latte! They are crispy on the outside, soft and delicious on the inside with the comforting flavors of pumpkin, fall spices and coffee. Yup, coffee for that little extra morning kick — nothing like keeping the love for PSL strong! Gluten-free Pumpkin Spice Latte Waffles are a must-make for your next weekend brunch – heck, even throw a scoop of coffee ice cream on top for an amazing autumn-inspired dessert!

Made with gluten-free ingredients, nutrient-rich pumpkin, and coconut oil and coconut sugar (low glycemic impact), my waffles are so much healthier than those frozen store purchased alternatives – and really not that hard to prep. My recipe makes 12 huge, 4-square waffles (so 48 individual waffles), that can be stored in the freezer and popped in the toaster oven on those crazy mornings.

Sugar Free Baked Pumpkin Donuts with Cinnamon Frosting

No added sugar in these scaled down delights — fun for a Halloween day breakfast or snack.

Need a mini donut pan?

Pumpkin Pecan Oat Pancakes

All-time winner, any season, with my family — I stockpile canned pumpkin just to make these in the summer!

Pumpkin Vanilla Chia Protein Oats

Make this one in the slow-cooker – added protein powder makes this breakfast a long-lasting winner.

What is your favorite pumpkin spice flavored recipe or product of the season? Please share in the comments, XOXO — jennifer

Print

Gluten-free Pumpkin Spice Latte Waffles

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Perk up your fall breakfast or brunch with a stack of these fall-flavored waffles that are sure to please the whole family.

Course: Breakfast

Cuisine: American

Servings: 12 large (4-square) waffles

Ingredients

• 2 cups oat flour *see note below about making own
• 1 cup brown rice flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1/2 cup coconut sugar can substitute brown sugar
• 4 large eggs
• 15 ounce can pumpkin puree scant 2 cups
• 1 cups strong brewed coffee, cooled
• 1.5 cups milk of choice
• 1/2 cup coconut oil, liquid
• 1 teaspoon vanilla

Instructions

1. Mix together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, coffee, milk, coconut oil and vanilla; beat well.
3. Gently fold in the flour-spice mixture to the moist mixture.
4. Cook according to your waffle iron directions, until a deep golden brown and crispy on the outside.
5. Serve with honey butter, maple syrup or your favorite toppings.
6. * You can make your own oat flour by putting old-fashioned or quick-cooking oats in a food processor or blender and pulsing until they are finely ground. Oats are gluten-free by nature, by if you have an allergy, make sure that you are buying certified gluten free oats that have been processed in a gluten-free facility.