Mommy Hates Cooking

Allergy Free Pumpkin Waffles

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It’s the time of year for PUMPKIN!  My favorite time of year to be completely honest!

I made Pumpkin waffles this past week.  I adapted my recipe for Ban-Apple Chocolate Chip Waffles. I simply replaced the 1 Cup of Banana for 1 Cup of Pumpkin and omitted the chocolate chips.

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Allergy Free Pumpkin Waffles


  • 1 2/3 Cup Rice Milk (or Regular Milk)
  • 1/2 Cup of Applesauce
  • 2 Tbsp Water
  • 1 Cup Canned Pumpkin
  • 2 Cups of Flour (or Gluten Free All Purpose Flour)
  • 2 Tbsp of Brown Sugar
  • 1 Tbsp Baking Powder
  • 2 Tsp Pumpkin Pie Spice


  1. I started by preheating the waffle iron.
  2. Then, I mixed the milk, applesauce, pumpkin, and water in a small bowl.
  3. In a separate bowl I mixed the flour, sugar, pumpkin pie spice, and baking powder.
  4. Then, I poured the dry ingredients over the liquid ingredients.
  5. I poured a small amount of the mixture over the waffle iron until the green light comes on and the waffles are done.


Based on reviews of this recipe, it's been noted that when making it allergy free the inside batter is not fully done. If that occurs, I would suggest cutting the applesauce in 1/2 and/or possibly leaving on the waffle iron a bit longer to be sure that the inside fully cooks. We cook these regularly and have not run into this issue; however, cutting that down or cooking longer should do the trick.

The best part of this recipe was the caramel sauce that I made.  I used The Pioneer Woman’s recipe; however, I made it allergy free.  To make this allergy free use rice milk and Earth’s Balance butter instead of 1/2 and 1/2 and regular butter.  If you do not need it allergy free, make the same way she instructs.  It is amazing, seriously my husband and I had to force ourselves not to eat it all!

I made a few pieces of bacon to go with the waffles, and we had a perfect start to a beautiful fall day!

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15 Responses to “Allergy Free Pumpkin Waffles”

  1. Anna Marieposted October 10, 2010 at 8:15 am

    You can invite me over ANYTIME you are having that for breakfast again. You even got the bacon how I like it…crispy! MMMMMMMMMMM!


    • Mommy Hates Cookingreplied October 10th, 2010 at 2:29 pm

      LOL…Your welcome anytime you want! 🙂

  2. Tammyposted December 14, 2011 at 4:40 pm

    Do you know the nutritional values for this recipe?


    • Kristyreplied December 14th, 2011 at 4:41 pm

      I do not, but if you put it into you can add the recipe and get the nutritional info that way.

      • Tammyreplied December 14th, 2011 at 4:44 pm

        Thank you! I had not even thought about doing it that way and I use MFP. 🙂

  3. Bekahposted November 19, 2012 at 9:34 am

    These smelled amazing while cooking, but the middle was gooey and the outside crunchy and stuck on the iron. It’s not my iron. Any ideas?


    • Mommy Hates Cookingreplied November 19th, 2012 at 12:32 pm

      I have made these several times and haven’t had that happen often; however, if it did I would try cutting down on the applesauce since that’s an added liquid to the mix.

  4. Traciposted November 21, 2012 at 9:14 am

    Just attemped making these for my family as a pre-thanksgiving breakfast. The batter smelled amazing, but I too had issues with the middle being gooey. 🙁 Very disappointed. The search continues for an egg free waffle batter…..


    • Kristyreplied November 21st, 2012 at 9:18 am

      Hmmm…I make these all the time so I’m not sure why they are doing that on the inside. I would think either cutting down the applesauce or leaving them on the waffle iron longer would help. I’m going to try it with 1/2 the applesauce and see what kind of result I get. We make them at least once a month with no issue, so we’ll see what happens with 1/2 applesauce in it.

      • Tracireplied November 21st, 2012 at 9:30 am

        Please do and let us know how it goes!

  5. Stephanieposted November 30, 2012 at 10:36 am

    I tried making these BUT used a different recipe….sadly though I had the same problem. The batter looked great, smelled great but they too came out gooey in the center. I don’t know what it is either! Next time I try these I am going to add more flour and leavening agent….maybe that will do the trick of absorbing some of the moisture during the cooking process.


  6. Joannaposted May 15, 2014 at 4:30 pm

    Tried these as written about 2 weeks with the dough-y end product many ented on. Took the advice of halving the applesauce and used 1 c whole wheat/1 c all purpose flours and they turned out amazing! Not doughy, just simply delicious! Thanks for a great breakfast-for-dinner recipe!!


    • Kristyreplied May 15th, 2014 at 4:41 pm

      So glad that worked out that way for you! I have yet to have the too gooey problem but have heard that it has happened too and cutting the applesauce works. I wonder sometimes if it has to do with altitude/cook times with the waffle irons too.


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