Whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
In mixing bowl, stir coconut milk, pumpkin puree, melted vegan butter and vanilla. Add flour mixture and mix until just combined.
Heat waffle iron. Spray with cooking spray and pour batter into waffle maker (amount varies by iron so be sure to not overfill). Cook waffles until crispy and golden brown, 3-5 minutes.
Repeat with remaining batter. Serve warm. Top with Cocowhip whipped topping and a sprinkle of nutmeg.
NOTES
*You can use 2 tablespoons melted coconut oil in place of the vegan butter.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/10/gluten-free-vegan-pumpkin-waffles.html