Pecan Pumpkin Muffins


  • 1 c. white whole wheat flour
  • 1 c. unbleached flour
  • 1 Tbsp. Rumford baking powder
  • 1 tsp. pumpkin pie spice
  • 1/8 tsp. cinnamon
  • ½ c. pure maple syrup
  • ½ c. agave nectar
  • ½ c. pumpkin puree
  • ½ tsp. salt
  • ½ c. canola oil
  • 1 tsp. vanilla
  • 1 c. soy milk
  • ½ c. dried cranberries, chopped
  • ½ c. pecans, chopped


  1. Mix the dry ingredients together and make a well in the middle of the ingredients. 
  2. Pour the oil, vanilla, pure maple syrup, and agave nectar in the middle of the dry ingredients. Gently stir muffin mixture together.
  3. Spray a standard 12 cup muffin pan with oil spray. Divide the batter between the muffin cups.
  4. Bake 350 degrees for 20 –25 minutes or until done. Check doneness by inserting a toothpick in the middle of the muffin, if it comes out clean, it is done.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breads Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.