Healthy Fall Breakfast: Whole Wheat Vegan Pumpkin Muffins

Gather the ingredients. The Spruce Preheat oven to 350 F and lightly grease a muffin tin or fill with liners. The Spruce In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. The Spruce In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree. The Spruce Pour the wet ingredients into the dry ingredients little by little and combine until the batter is smooth. Try to incorporate air into the mix for a fluffier texture. The Spruce If using, mix in nuts, seeds, or dried fruit. The Spruce Spoon the batter into muffin tins until about 2/3 full. Bake for 20 to 25 minutes, turning the tin around after 15 minutes. The muffins should be golden brown, and a toothpick inserted into the center should come out clean. If not, keep them in the oven a few more minutes. The Spruce Serve and enjoy! The Spruce