Preheat the waffle iron according to the manufacturer’s instructions, usually on medium-high.

In a medium bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.

In a large bowl, whisk spelt flour, baking powder, ground flaxseed meal, cinnamon, nutmeg, and sea salt.

Fold pumpkin puree, melted coconut oil, maple syrup, and vanilla extract into the wet mixture.

Pour the wet mixture into the dry ingredients, stirring gently until just combined.

Pour batter into preheated waffle iron, filling no more than two-thirds full. Cook for about 5 minutes until golden brown.

Remove cooked waffles from the iron and serve warm with desired toppings.