By KD Angle-Traegner, Founder & Editor

I love a good muffin. Who doesn’t? Let’s talk about these cranberry goodies.

Cranberries and pecans are lovingly surrounded by a light orange maple cake. Flecked throughout the muffin are hints of the coarse ground salt I had used. And like wine, these bad boys get better with age and are fantastic the next morning with coffee. To make them, I used a mashup of recipes from Vegan Brunch and the Cranberry-Orange Bread from VegWeb. Both are stellar recipes so I didn’t change them too much.

So, if you’ve got 30 minutes, you’ve got muffins.

Vegan Cranberry Orange Maple Pecan Muffins
Yields 12
Cranberries and pecans are lovingly surrounded by a light orange maple cake.
Write a review
Total Time
30 min
Total Time
30 min
  1. 2 cups whole wheat pastry flour
  2. 1/4 cup vegan granulated sugar
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt (I used coarse salt)
  6. 1 cup orange juice
  7. 1/3 cup canola oil
  8. 2 1/2 tsp vanilla extract
  9. 1/2 tsp almond extract
  10. 1/4 cup maple syrup
  11. 1/2 tsp cinnamon
  12. 1/2 cup cranberries (I used fresh) roughly chopped
  13. 1 cup pecans roughly chopped
  1. Preheat oven to 375°.
  2. Line muffin tin with cups or lightly grease & flour.
  3. In large bowl mix: flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In glass measuring cup add: orange juice, oil, extracts, and maple syrup- mix until combined.
  5. In center of bowl, make a well. Pour in wet ingredients. Mix until just combined. Do not over mix!
  6. Gently fold in cranberries and nuts.
  7. Fill cups about three-quarters full and you’ll get 12 muffins. Fill them to the top for giant muffins, you’ll get 10.
  8. Bake for 20 – 25 minutes. When the toothpick comes out clean, they’re done.
Adapted from Vegan Brunch + Veg Web
Adapted from Vegan Brunch + Veg Web
Your Daily Vegan