Gluten-Free Pumpkin Spice Dutch Baby

A simple and delicious Gluten-Free Pumpkin Spice Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend Fall treat.

Gluten-Free Pumpkin Spice Dutch Baby

I know there can be a lot of debate regarding pumpkin and to be honest…I have always been a fan of it. So, I guess you can say I’m team pumpkin all the way. With that being said, I whipped up one of my favorite and easy breakfast recipes using pumpkin and all the delicious fall spices.

Sunday mornings are more relaxed in our house and I love blasting music and making something delicious for breakfast. One of my family’s favorite things is a dutch baby and if you’ve never had one before, give this a try. It’s light, fluffy, and basically one giant pancake. It’s not super sweet and it’s served fresh and warm right out of the oven.

Here’s what you need.

Ingredients

  • pumpkin puree not pumpkin filling. You can also sub for pureed sweet potato
  • eggs
  • almond milk
  • coconut oil
  • oat flour
  • arrowroot flour
  • cinnamon
  • pumpkin pie spice
  • maple syrup
  • vanilla extract

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Gluten-Free Pumpkin Spice Dutch Baby

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Gluten-Free Pumpkin Spice Dutch Baby

Gluten-Free Pumpkin Spice Dutch Baby

Gluten-Free Pumpkin Spice Dutch Baby

A simple and delicious Gluten-Free Pumpkin Spice Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend Fall treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Servings 4

Equipment

  • 9-inch Cast-Iron Skillet

Ingredients
  

  • 3/4 cup oat flour make sure it’s gluten-free
  • 3/4 cup almond milk
  • 3 eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup pumpkin pie puree
  • 1 tbsp arrowroot flour
  • 2 tbsp maple syrup
  • tbsp coconut oil
  • pinch of salt
  • Toppings: vegan chocolate chip toasted pecans, powdered sugar, maple syrup
  • 9- inch cast iron skillet

Instructions
 

  • Preheat oven to 425°
  • Place coconut oil in a 9-inch cast-iron skillet and heat it on the stove on low/medium heat for a few minutes. Let the oil melt and the skillet heat up in the oven for about 10 minutes.
  • In a blender, add all of the remaining ingredients EXCEPT the toppings, and blend at low speed for about 20 seconds.
  • Turn off the heat on the stove and pour in the batter.
  • Place it in the oven and bake for about 18-23 minutes. My oven cooks fast so mine was done in about 18 minutes. If yours starts to puff up a lot, remove it.
  • Allow your dutch baby to cool for about 5 minutes and top with chocolate chips, toasted pecans, and powdered sugar. Serve with syrup and enjoy.
Keyword breakast, Brunch, dairy-free, Dutch Baby, Fall Recipes, gluten free benedict, Pumpkin Donuts, Pumpkin Spice

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