Vegan Pumpkin Spice Waffle Dippers

If you were reading The Fitchen last fall (yay – I love you!), you might’ve heard how I feel about pumpkin. It’s not at the top of my list. And you won’t see me waiting in line for a pumpkin spice latte this fall or ever. It’s one of those “take-it-or-leave-it” flavors for me.

These pumpkin spice waffle dippers, though? These are not a take-it-or-leave-it situation. No. These are give me ALL OF THEM status. They are cute! They are perfectly fluffy while also staying moist and dense. (I think maybe it’s magic!?!) And they’re just lightly spiced with fall flavor – not in-your-face pumpkin overload. Also! They’re handheld for maximum dippability. 💪💪💪 (Yup. I just made that word up.)

As much as I’m sometimes tempted, I never order waffles when we go out for brunch. And here’s why – they’re either flavorless or soggy or cold. Plus, after perfecting our own waffle recipe, I can’t stand to be disappointed. We used that same recipe as the base for these dippers (because there’s no sense reinventing the wheel) and jazzed it up with pumpkin. This is the kind of recipe that makes you reevaluate what you order at a restaurant. If you can make it better at home and stay in your sweatpants, what’s the point of going out?

When it comes to baked things, I have one general rule of thumb. (Because I’m not much of a baker.) If the batter tastes good, the end result will taste good. So I don’t stop until the batter is just right – good enough to eat on its own.

I hope you make these for your family or friends for a fun fall brunch. Today? Next weekend? Thanksgiving? Maybe there will be apple cider mimosas or fall sangria (recipe coming soon!). And maybe a delicious frittata with sweet potatoes and herbs. Your place will smell like warm pumpkin heaven and there will be lots of happy waffle-dipping memories.

How to Make Vegan Pumpkin Spice Waffle Dippers

Jordan Cord

Mini Pumpkin Spice Waffle Dippers

This recipe for pumpkin spice waffle dippers can feed a crowd! Just a few simple ingredients and 15 minutes bring it all together.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 22

Course: Breakfast

Cuisine: American

Calories: 72

Ingredients Method Notes

Ingredients

  

Dry

• 1 3/4 cup gluten free all purpose flour
• 3 Tablespoons cane sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt

Wet

• 1 1/4 cups regular coconut milk from carton, not canned
• 1 teaspoon apple cider vinegar
• 1/2 cup canned pumpkin or applesauce for “regular” waffles
• 1/4 cup coconut oil melted and cooled
• 3 Tablespoons maple syrup
• 2 teaspoons vanilla

Method

 

1. Melt coconut oil and allow to cool to room temperature. Set aside for later.
2. In a large bowl, whisk together dry ingredients.
3. In a medium-sized bowl, whisk together coconut milk and apple cider vinegar. Set aside for 5 minutes – allowing to “curdle.”
4. After 5 minutes have passed, add melted coconut oil, pumpkin, maple syrup, and vanilla. Stir to combine.
5. Pour wet ingredients into the bowl of dry ingredients and mix thoroughly until smooth.
6. Preheat the waffle iron and coat with nonstick cooking spray.
7. Scoop the waffle mixture onto the iron in thin strips (we’re trying to create dippers, here!). Cook for 3 minutes.
8. Serve with maple syrup, fresh fruit, coconut flakes, cinnamon, powdered sugar, etc! Enjoy. :)

Notes

This recipe makes between 20 and 24 small, rectangular waffle dippers. We scooped about 3 tablespoons per dipper.

To make this recipe as “regular” (non-pumpkin) waffles, swap applesauce for pumpkin.

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