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.