1. Warm up the waffle maker to medium high heat. Spray with non-stick cooking spray or brush with coconut oil (this is an important step to ensure your waffles do not stick to the pan!).
2. Mix ground flax with water in a medium size bowl. Set aside and leave to thicken while preparing your dry ingredients.
3. Add all the dry ingredients (flour, baking powder, baking soda, sea salt, pumpkin spice), to a large size bowl. Mix together until the ingredients are evenly dispersed.
4. Add the rest of the wet ingredients (apple cider vinegar, pumpkin puree, molasses, sugar, vanilla, applesauce, milk) to the large bowl with the now thickened flax egg. Whisk for a minute or until creamy and thick.
5. Fold the wet ingredients into the dry ingredients until well mixed. Do not over-mix to ensure your waffles come out soft and fluffy.
6. Add a large scoop of batter into each section of the waffle pan. The amount you need to add will depend on the size of your waffle maker. Cook until the waffles are ready (mine took 4 minutes for each waffle). Make sure your waffles are fully cooked before removing them from the waffle maker. Re-spray or oil the pan with each batch.

Pumpkin Caramel

1. While the waffles are cooking, over medium high heat, mix together sugar, water, pumpkin puree, pumpkin spice, vanilla extract and cornstarch. Bring to a simmer and stir for a couple minutes until a thick caramel sauce appears. If sauce become too thick add a bit more water, by the teaspoon. Make sure to continuing stirring the caramel so it doesn’t burn! The sauce will get thicker once it cools down.
2. Serve Pumpkin Caramel Sauce over the warm waffles fresh from the waffle maker. Enjoy!