Pumpkin Chocolate Chip Waffles

If you are a pumpkin fanatic you are going to want to try these delicious Pumpkin Chocolate Chip Waffles. Made with gluten-free flours, pumpkin puree, pumpkin spice, walnuts and dark chocolate chips. They are so fluffy, fudgy, and crunchy from the walnuts.

Pumpkin Chocolate Chip Waffles

I couldn’t wait to share this specific recipe with you guys. Of all the recipes I developed for this series, this one has to be my favorite. After just one try I got this recipe just right. That never ever happens! So I knew this would be a special one. The flavors in this recipe are to die for. It has the perfect blend of pumpkin, pumpkin spice and chocolate. It is the best fusion of flavors I have ever had before.

If you haven’t tried pumpkin and chocolate together then you don’t know what you’re missing! It may sound like an odd combo but it seriously works. The combination of these two delicious flavors is unreal! You just have to try it!

Since I created these waffles they have been on full rotation in my house. My family and I are absolutely obsessed with these! They’re so good and we just can’t get enough of them. We love topping them with maple syrup, bananas and extra walnuts. Simply delicious!

Ingredients needed to make Pumpkin Chocolate Chip Waffles:

• Flours– Tapioca flour and bleached almond flour.
• Pink Sea Salt– Balances out flavors.
• Baking Powder– Helps waffles rise and get fluffy.
• Spices– Cinnamon, nutmeg, ground ginger, and ground cloves.
• Pumpkin Puree– Either homemade or store bought.
• Eggs– Binding agent.
• Maple Syrup– Adds sweetness.
• Coconut Oil– Helps waffles cooke evenly and adds moisture.
• Dark Chocolate Morsels– You can also use chocolate chunks.

Equipment needed to make Pumpkin Chocolate Chip Waffles:

• Waffle Maker– I you don’t have a waffle maker, use the batter to make pancakes.
• Large Mixing Bowl– For mixing the batter in.
• Whisk– To whisk all of the ingredients.
• Spatula– For folding and stirring.
• Ladle– To scoop batter and add to waffle maker.
• Cooling Rack– It allows for waffles to cool-down evenly and not hold moisture on the bottom.

How to make Pumpkin Chocolate Chip Waffles:

• Step 1– In a large mixing bowl whisk together eggs, maple syrup, coconut oil and pumpkin puree. Sprinkle in cinnamon, nutmeg, ginger, cloves, pink sea salt, and drizzle vanilla extract. Whisk until well combined. 
• Step 2– Add in dry ingredients; almond flour, tapioca flour and baking powder. Continue to whisk until there are no traces of flour and batter is formed. Fold in chocolate morsels.
• Step 3– Grease and heat waffle maker on medium-high heat.
• Step 4– Pour about 1/2 cup batter into waffle maker and pull top down. Allow waffle to cook until green light turns on or however your waffle maker indicates waffle is done. Depending on your waffle maker you may need to leave your waffle a bit longer until it gets crunchier. This also depends on how crunchy on the outside you want your waffles to be. If they look good enough for your liking, remove waffle. If not leave for another 30 seconds to 1 minute.
• Step 5– Repeat last step until batter is done and all waffles are cooked through. Keep cooked waffles on cooling rack if possible. 
• Step 6– Serve waffles warm or freeze for later once they completely cool-down. Top with butter and maple syrup. These are great topped with banana slices and raw walnuts too.

Tips and Substitutions:

1. Make sure no flour streaks are left when mixing batter- Unmixed flour in batter will result in not evenly cooked waffles and for certain parts to remain uncooked. Make sure to whisk the batter well and that there aren’t any streaks of flour left in it. 
2. Careful not to use too much coconut oil when greasing waffle maker– If too much is used, as the oil melts it will water down batter and waffles will become too mushy. Use no more than 1/2-1 tsp coconut oil.
3. The time it takes for waffles to cook through may vary depending on waffle maker and on how crispy you want your waffles– If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt. Repeat until all batter is gone and waffles are all cooked through.
4. Do not use metal utensils to flip waffles in waffle maker- Metal utensils such a spatula, can scratch your waffle maker and start to ware out its coating. This will then cause your waffle maker to not heat up evenly and not cook waffles evenly as well. Instead, opt for using silicone spatulas to flip your waffles. 
5. Keep cooked waffles on cooling rack if possible– This way waffles will cool-down evenly and stay crunchy and firm on the outside.
6. Substitute for maple syrup– You can use honey.

Variations and Add-Ins:

• Use other squash– If you don’t have pumpkin puree, use butternut squash or sweet potatoes to make these waffles.
• Protein Waffles– Add 1-2 scoops of protein powder and turn these into protein pumpkin chocolate chip waffles.
• Nuts– Add in 1/4-1/3 cup of chopped walnuts or pecans for a nice crunch.

How to serve Pumpkin Chocolate Chip Waffles:

My go-to way to serve these pumpkin chocolate chip waffles is with some warm maple syrup. I also like topping them with some banana slices and chopped walnuts. Makes for such a satisfying, filling and tasty breakfast.

Pumpkin Chocolate Chip Waffles FAQ’s:

Are these waffles gluten-free?

Yes. These pumpkin chocolate chip waffles are made with a blend of tapioca and almond flours. Which are both gluten-free.

Are these waffles dairy-free?

Yes. These waffles are completely dairy-free. Make sure you are using dark chocolate chips to keep them dairy-free.

Meal Prepping it:

These Pumpkin Chocolate Chip Waffles are great for meal prep. Make them for the week ahead or freeze for later. As a good rule of thumb, I always try to make one breakfast food as part of my meal plan for the week. This helps me have breakfast ready-to-go for a couple of days at least.

Storing Pumpkin Chocolate Chip Waffles:

• Storing– Place any leftover pumpkin chocolate chip waffles in an airtight container or zipper bag. Keep your waffles refrigerated for up to 3-5 days.
• Freezing– Allow for waffles to completely cool-down. Place them in a freezer bag. I like placing a piece of parchment paper between each waffles. This prevents them from sticking to each other as they freeze. Keep waffles frozen for up to 2-3 months.
• Reheating– Thaw-out waffles by placing them in the fridge overnight. Reheat waffles in the oven at 350 degreed Fahrenheit for 5-10 minutes. You can also reheat on a pan on the stovetop. I don’t recommend using a microwave as it will make the waffles too soft and a bit mushy.

Did you like this Pumpkin Chocolate Chip Waffles recipe? You may also like these other waffle recipes:

• Sweet Potato Waffles
• Red Velvet Waffles
• Banana Chocolate Chip Waffles

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Pumpkin Chocolate Chip Waffles

If you are a pumpkin fanatic you are going to want to try these delicious Pumpkin Chocolate Chip Waffles. Made with gluten-free flours, pumpkin puree, pumpkin spice, walnuts and dark chocolate chips. They are so fluffy, fudgy, and crunchy from the walnuts.

Course Breakfast

Cuisine American

Keyword Gluten-Free Pumpkin Chocolate Chip Waffles, Pumpkin Chocolate Chip Waffles

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 waffles

Calories 340 kcal

Author Angelica Arias

Ingredients

• 3 eggs
• 2 tbsp maple syrup
• 1 tbsp coconut oil (melted)
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp pink sea salt
• 1 cup almond flour
• 1 cup tapioca flour
• 1 tsp baking powder (GF)
• 1/2 cup dark chocolate morsels

Instructions

1. In a large mixing bowl whisk together eggs, maple syrup, coconut oil and pumpkin puree. Sprinkle in cinnamon, nutmeg, ginger, cloves, pink sea salt, and drizzle vanilla extract. Whisk until well combined.

2. Add in dry ingredients; almond flour, tapioca flour and baking powder. Continue to whisk until there are no traces of flour and batter is formed. Fold in chocolate morsels.

3. Grease and heat waffle maker on medium-high heat.

4. Pour about 1/2 cup batter into waffle maker and pull top down. Allow waffle to cook until green light turns on or however your waffle maker indicates waffle is done. Depending on your waffle maker you may need to leave your waffle a bit longer until it gets crunchier. This also depends on how crunchy on the outside you want your waffles to be. If they look good enough for your liking, remove waffle. If not leave for another 30 seconds to 1 minute.

5. Repeat last step until batter is done and all waffles are cooked through. Keep cooked waffles on cooling rack if possible.

6. Serve waffles warm or freeze for later once they completely cool-down. Top with butter and maple syrup. These are great topped with banana slices and raw walnuts too.

Recipe Notes

Tips and Substitutions:

1. Make sure no flour streaks are left when mixing batter- Unmixed flour in batter will result in not evenly cooked waffles and for certain parts to ramain uncooked. Make sure to whisk the batter well and that there aren’t any streaks of flour left in it. 
2. Careful not to use too much coconut oil when greasing waffle maker– If too much is used, as the oil melts it will water down batter and waffles will become too mushy. Use no more than 1/2-1 tsp coconut oil.
3. The time it takes for waffles to cook through may vary depending on waffle maker and on how crispy you want your waffles– If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt. Repeat until all batter is gone and waffles are all cooked through.
4. Do not use metal utensils to flip waffles in waffle maker- Metal utensils such a spatula, can scratch your waffle maker and start to ware out its coating. This will then cause your waffle maker to not heat up evenly and not cook waffles evenly as well. Instead, opt for using silicone spatulas to flip your waffles. 
5. Keep cooked waffles on cooling rack if possible– This way waffles will cool-down evenly and stay crunchy and firm on the outside.
6. Substitute for maple syrup– You can use honey.

Nutrition Facts

Pumpkin Chocolate Chip Waffles

Amount per Serving

Calories

340

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

82

mg

27

%

Sodium

 

509

mg

22

%

Potassium

 

234

mg

7

%

Carbohydrates

 

39

g

13

%

Fiber

 

4

g

17

%

Sugar

 

11

g

12

%

Protein

 

8

g

16

%

Vitamin A

 

6477

IU

130

%

Vitamin C

 

2

mg

2

%

Calcium

 

159

mg

16

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Recipe and Photos updated as of 10/21/2020