Pumpkin Bagels

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3/4 cup (183 g) pumpkin purée

2/3 cups (160 ml) plain soymilk, heated to 100°F (38°C)

1 tablespoon (14 g) nondairy butter

3 cups (360 g) white whole-wheat flour

1 tablespoon (9 g) vital wheat gluten

2 tablespoons (24 g) Sucanat

1 1/2 teaspoons fine sea salt

1 3/4 teaspoons bread machine yeast

1 teaspoon ground cinnamon, optional

1/4 cup (40 g) raisins, or 1/4 cup (44 g) nondairy semisweet chocolate chips, or 1/4 cup (27 g) chopped pecans, optional

1/2 teaspoon canola oil, to coat bowl

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