Vegan pumpkin muffins with pecan glaze

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!


  • 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.

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