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Vegan Pumpkin Spice Waffle Dippers –– These are the perfect fall brunch food! Dense, fluffy, moist and pumpkin spiced. They feed a crowd and are SO easy to make.
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
Cook Time 15 minutes
Total Time 30 minutes
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.