For the waffles:

1. In a small to medium-sized mixing bowl, combine the pumpkin, oil, milk and sugar.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be lumpy.
4. Cook batter in batches using your waffle iron and according to waffle iron instructions.

For the syrup:

1. In a small to medium-sized saucepan, melt the vegan butter or margarine over medium-low heat.
2. Stir in the sugar and molasses and cook for 1 or 2 minutes. Mixture will be very thick.
3. Add two cups cider and cinnamon stick and bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Whisk together 1 tablespoon cider, lemon juice and cornstarch in a small pitcher or bowl to make a slurry.
5. Add slurry to the cider mixture on the stove and continue simmering on low heat for 5 more minutes. The syrup will thicken during this final cooking time and will continue to thicken slightly upon cooling.
6. Serve syrup warm or at room temperature.
7. Syrup may be stored in an airtight container in the refrigerator for up to 3 weeks.