Preheat your oven to 350°F (175°C). Line a muffin pan with disposable muffin liners or silicone muffin molds. This will ensure the muffins don't stick and are easy to remove once baked.

In a large mixing bowl, whisk together the wheat flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. This evenly distributes the leavening agents and spices throughout the flour. If you don't have pumpkin pie spice, it's totally fine to just use cinnamon—I sometimes skip it if I'm out!

Add the maple syrup, 3/4 cup plant-based milk, pumpkin puree, vanilla extract, and melted coconut oil to the bowl with the dry ingredients. Fold the mixture gently until just combined—be careful not to overmix, as that can make the muffins dense. The batter should be fairly thick. If it seems too dry, you can add just a splash more plant-based milk.

Scoop the batter into the prepared muffin liners, filling each about three-quarters full. Try to distribute the batter as evenly as possible among all the cups. Sprinkle the chopped pecans, rolled oats, and pumpkin seeds over the top of each muffin for added texture and a bit of crunch. I love how these toppings add a nutty, wholesome finish!

Place the muffin pan in the oven and bake for 22-25 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean. I like to rotate the pan halfway through to ensure even baking. Let the muffins bake until they are golden on top and cooked through.

Once the muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely before storing. These muffins can be kept on the counter for 2 days, in the fridge for 3-5 days, or in the freezer for up to 3 months. Be sure to thaw frozen muffins before enjoying.