Pumpkin waffles are the cozy breakfast everyone wants as soon as the weather turns. These sugar-free pumpkin waffles cook in a 4-inch mini waffle maker, with lightly crisp ridges and soft, spiced centers.
The batter is almond and coconut flour with pure pumpkin, eggs and Greek yogurt, sweetened with allulose and warmed with pumpkin pie spice. Each of the 8 waffles has about 103 calories and 3g net carbs.
The batter rests for 5 minutes so the coconut flour can hydrate. That short wait is what keeps the centers moist.
Why You’ll Love These Sugar-Free Pumpkin Waffles
- Real pumpkin. Half a cup of pure pumpkin in every batch.
- Crisp ridges, soft centers. Deep mini waffle grids crisp the outside.
- 3g net carbs per waffle. Each of the 8 waffles has about 103 calories and 6g protein.
- Freezer-friendly breakfast. Reheat in the toaster on busy mornings.
Ingredient Notes
Pumpkin. Half a cup of LIBBY’S 100% Pure Pumpkin gives these sugar-free pumpkin waffles their color and moisture.
Flours. Five-eighths of a cup of Bob’s Red Mill super-fine almond flour and 2 tablespoons of Bob’s Red Mill coconut flour make the base, with a teaspoon of baking powder.
Eggs and Greek yogurt. Two large eggs, whisked with allulose until slightly foamy, and ⅝ cup of FAGE Total 0% Greek yogurt keep the waffles tender.
Spice. A teaspoon of pumpkin pie spice gives the classic warm flavor.
Allulose. Allulose browns quickly, so keep an eye on the first waffle. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pumpkin, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Pumpkin Waffles
You need a 4-inch round electric mini waffle maker with deep grids, bowls, a whisk, a spatula and a wire rack. Prep takes about 15 minutes, and cooking takes 32 to 48 minutes in total for 8 waffles.
Make the batter
Step 1. Preheat the mini waffle maker to medium heat, if adjustable.
Step 2. Whisk the almond flour, coconut flour, baking powder and pumpkin pie spice.
Step 3. In a separate bowl, whisk the eggs and allulose for 1 minute, until slightly foamy.
Step 4. Add the pumpkin purée, yogurt and melted butter and whisk until smooth.
Step 5. Fold the dry ingredients into the wet until just combined.
Step 6. Rest the batter for 5 minutes to hydrate the coconut flour.
Cook the waffles
Step 7. Lightly grease the waffle plates if needed.
Step 8. Divide the batter into 8 equal portions, about 64g each.
Step 9. Spoon one portion into the waffle maker, spreading gently without overfilling.
Step 10. Close and cook for 4 to 6 minutes, until golden, set and easily released.
Step 11. Transfer to a wire rack and repeat with the remaining batter.
Step 12. Rest the sugar-free pumpkin waffles for 5 minutes before serving warm.
Success Tips for Sugar-Free Pumpkin Waffles
Do not open the lid early. Opening too soon tears the waffle. Wait until it releases easily.
Watch the color. Allulose browns quickly, so check the first waffle and adjust the time.
Cool on a rack. A rack keeps steam from making the waffles soggy.
Weigh the portions. About 64g each gives 8 even waffles that fill the 4-inch plates.
Serving Ideas
Serve them warm with a pat of butter, a spoonful of Greek yogurt or a drizzle of sugar-free syrup. A dusting of extra pumpkin pie spice looks pretty too.
For meal prep, cook the whole batch on Sunday, cool them on the rack, and keep them in the fridge for quick weekday breakfasts.
The mini size is great for kids, and two waffles stacked together make a filling breakfast with plenty of protein.
More Pumpkin Breakfasts
For a classic waffle, try my sugar-free waffles. If you love pumpkin in the morning, the sugar-free pumpkin pancakes and the sugar-free pumpkin bread are favorites.
And for a sweet bite, bake the sugar-free pumpkin donut holes.
Storage
Refrigerate the sugar-free pumpkin waffles airtight for up to 3 days, and reheat them in a toaster.
Sugar-Free Pumpkin Waffles FAQ
What size waffle maker do I need?
A 4-inch round electric mini waffle maker with deep grids. Each waffle uses about 64g of batter.
Why rest the batter?
Five minutes lets the coconut flour absorb moisture, which keeps the waffles moist inside.
How do I reheat them?
Pop them in the toaster. It brings back the crisp ridges.
How many sugar-free pumpkin waffles does this make?
The recipe makes 8 sugar-free pumpkin waffles.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Crisp, golden and warmly spiced, these sugar-free pumpkin waffles make every fall morning feel like a weekend.
Sugar-Free Pumpkin Waffles
Ingredients
Equipment
Method
- Preheat 4-inch mini waffle maker to medium heat, if adjustable.
- Whisk almond flour, coconut flour, baking powder and pumpkin pie spice.
- Separately whisk eggs and allulose for 1 minute until slightly foamy.
- Add pumpkin puree, yogurt and melted butter. Whisk until smooth.
- Fold dry ingredients into wet until just combined.
- Rest batter 5 minutes to hydrate coconut flour.
- Lightly grease waffle plates if needed.
- Divide batter into 8 equal portions, approximately 64g each.
- Spoon one portion into the waffle maker, spreading gently without overfilling.
- Close and cook 4–6 minutes until golden, set and easily released.
- Transfer to a wire rack. Repeat with remaining batter.
- Rest 5 minutes before serving warm.
Notes
- Cook until golden with lightly crisp ridges and moist centers.
- Avoid opening the waffle maker too early.
- Allulose browns quickly; monitor closely.
- Cool on a rack to prevent sogginess.
- Refrigerate airtight up to 3 days; reheat in a toaster.