vegan pumpkin muffins

Vegan Pumpkin Muffins with Pecan Glaze

  • Author: Alex Caspero MA, RD
  • 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


Vegan Pumpkin Muffins! These vegan pumpkin cranberry muffins are perfect for Fall. Lightly sweetened and topped with a crunchy pecan glaze.



  • 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
  • 23 tbsp. soy milk
  • Pecan pieces, for topping


  1. Preheat oven to 400 degrees F and line or grease a muffin tin.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from pan and let cool in cooling rack.
  6. 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.
  7. Drizzle icing on warm muffins and top with pecan pieces.

Keywords: vegan pumpkin muffins