Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Pumpkin Muffins! These vegan pumpkin cranberry muffins are perfect for Fall. Lightly sweetened and topped with a crunchy walnut glaze. This recipe was originally published in 2013, and I’ve updated the photos and recipe!
I’ve got you covered for pumpkin-covered everything season with these fall muffins. Amazing for brunch, thank-you gifts, Thanksgiving or Christmas, or just to eat on a chilly October morning.
Which is exactly what how we had them. This weekend was relaxing and full of my favorite activity: quality time with BL. For the last two months either one or both of us has been traveling, making our together-all-the-time weekend that much more special.
Seriously, is there anything better than morning runs, afternoon naps, and dinners out? I crave these days to reconnect and recharge. It’s not always easy, but it’s always worth it. I constantly have to remind myself that just because there are things that I could be doing, doesn’t mean I should. BL and I both said how needed this weekend was; an excuse to put away the business of life and just relax.
So these muffins are my permission to you. Take a day off, relax and sleep in. Then rise to make these muffins!
Enjoy these like we did, on a lazy Sunday morning breakfast, along with a huge, steaming mug of pumpkin coffee. Yes, it really is fall. Cheers to pumpkin season!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Other cozy muffin recipes you may enjoy: Gingerbread Muffins, Pumpkin Cornbread Muffins, Oatmeal Cranberry Muffins, Honey Pear Muffins, Pumpkin Muffins
Print
Vegan Pumpkin Muffins with Pecan Glaze
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: breakfast, dessert, snack
- Method: oven
- Cuisine: American, Vegan
Description
Vegan Pumpkin Muffins! These vegan pumpkin cranberry muffins are perfect for Fall. Lightly sweetened and topped with a crunchy pecan glaze.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: breakfast, dessert, snack
- Method: oven
- Cuisine: American, Vegan
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: breakfast, dessert, snack
- Method: oven
- Cuisine: American, Vegan
Scale
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 cup soy milk
- 1 tbsp vegetable oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Pecan Glaze
- 1/2 cup powdered sugar
- 2–3 tbsp. soy milk
- Pecan pieces, for topping
Instructions
- Preheat oven to 400 degrees F and line or grease a muffin tin.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, nutmeg, cinnamon and salt in a large mixing bowl.
- In a separate bowl, whisk together the soy milk, vegetable oil, maple syrup and pumpkin puree. Add the wet ingredients into the dry ingredients and stir to combine into a batter. Fold in cranberries and pecans.
- Spoon the batter into lined tins about 2/3 full. Bake for 17-19 minutes until golden brown and a toothpick inserted in the center should come out clean.
- Remove from pan and let cool in cooling rack.
- Make the Pecan Glaze: Place powdered sugar in a small bowl. Add 1 tbsp. of soy milk at a time until smooth and desired consistency, it should be a thick icing.
- Drizzle icing on warm muffins and top with pecan pieces.
did you make this?
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(11 comments) leave a comment
These are absolutely delicious! I love the mix of whole wheat and AP flour for a more earthy flavor and texture. They had a perfect amount of sweetness that was enough but not overpowering. Will definitely make these many more times.
★★★★★
Made these for a fall picnic and they came out so good. Moist and delicious. The fact that they’re vegan is an added bonus. Will definitely make again. Great recipe!
★★★★★
me too! I’ve made these a few times over the past few weeks, I just can’t get enough! Also makes a great bread if you don’t want muffins!
Can you use fresh cranberries?
Love you site.
Hi Glenda, that should work, though they will likely be more tart as fresh cranberries are not as sweet as dried. Thanks!
These are the BEST pumpkin muffins! We make them almost monthly this time of year.
★★★★★
Hi Elle, I think almond milk would be a find substitution for both the bread and the glaze!
Cranberries and pumpkins… these are two things that go hand in hand together! I have been really cooking/baking more pumpkins lately.
I especially love roasting them. It makes the entire kitchen smell delicious and not to mention that its super high in vitamin A. If I am extra ambitious, I think I will try making my own pumpkin puree for this recipe.
I might skip the glaze though, because I am trying to cut back on sugar. However, your glaze recipe is really tempting because using soy milk for the glaze does sound really interesting.
I’ve never tried it. Do you think it would work with almond milk?
Mouthwatering muffins…come to me! Love a bit of cranberries, pumpkins and the crunchiness from the pecans!
🙂 me too! I’ve made these a few times over the past few weeks, I just can’t get enough! Also makes a great bread if you don’t want muffins!
These sound perfect for those lazy weekend mornings you described. I love relaxing on the weekends with a long breakfast/brunch. It just makes me feel so refreshed and reminds me it’s good to slow down sometimes.