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.
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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Other Related Recipes
- Gluten-Free Chocolate Dutch Baby
- Baked Paleo Apple Cider Donuts
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Easy Baked Chai Spiced Donuts
Gluten-Free Pumpkin Spice Dutch Baby
Gluten-Free Pumpkin Spice Dutch Baby
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
- 1½ 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.
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