In a measuring cup, combine the non-dairy milk with 1 tablespoon apple cider vinegar. If making them vegan, you can also combine the ground flax with water in a small bowl. Set aside.In a large bowl, combine the spelt four (or oat flour) with coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk together.To the bowl, add the eggs (or flax egg) and pumpkin puree. Pour the milk in and stir a few times. Add the melted butter or coconut oil and continue to stir until evenly mixed. There shouldn’t be any large lumps left but it’s okay if it’s somewhat lumpy.Let the batter site while you preheat the waffle iron. Lightly grease if needed. Scoop out about 1/3 cup of batter at a time (this may vary depending on your waffle maker) and cook until ready or crisp on the edges. Set cooked waffles aside on a cooling rack as you cook the rest of the batter.When ready to eat, I like to reheat the cooked waffles in the toaster for extra crispy edges. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Serve warm with pure maple syrup and enjoy!