Vegan Pecan Pie Muffins

ByHannah Peterson

Vegan Pecan Pie Muffins (Easy, Dairy-Free & Egg-Free)

These Vegan Pecan Pie Muffins taste just like classic pecan pie—but in soft, bakery-style muffin form. They’re rich, moist, and filled with a gooey pecan center, making them the perfect plant-based dessert for holidays, brunch, or meal prep.

Made without eggs or dairy, these muffins deliver all the cozy flavors of traditional pecan pie with a fraction of the effort.

Why You’ll Love These Vegan Pecan Pie Muffins

  • 100% vegan, dairy-free, and egg-free
  • Tastes like classic pecan pie in muffin form
  • Soft, moist crumb with a gooey pecan filling
  • Easy one-bowl recipe
  • Perfect for Thanksgiving, Christmas, or fall baking

Ingredients for Vegan Pecan Pie Muffins

Muffin Batter

  • 1 ¾ cups all-purpose flour
  • ¾ cup organic brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup plant-based milk (almond or soy)
  • ⅓ cup melted coconut oil or vegan butter
  • 1 tbsp ground flaxseed + 2½ tbsp water (flax egg)
  • 1 tsp vanilla extract

Pecan Pie Filling

  • 1 cup chopped pecans
  • ½ cup maple syrup
  • 2 tbsp coconut sugar or brown sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt

How to Make Vegan Pecan Pie Muffins

  1. Preheat oven
    Preheat to 350°F (175°C) and line a muffin tin.
  2. Make the flax egg
    Mix ground flaxseed with water and let thicken for 5 minutes.
  3. Prepare the batter
    In a bowl, whisk flour, sugar, baking powder, and salt. Add plant milk, melted coconut oil, flax egg, and vanilla. Mix until just combined.
  4. Make the pecan filling
    Stir all filling ingredients together until evenly coated.
  5. Assemble
    Fill muffin cups halfway with batter, add a spoonful of pecan filling, then top with more batter. Sprinkle extra pecans on top.
  6. Bake
    Bake for 22–25 minutes, until golden and set.
  7. Cool & serve
    Let cool for 10 minutes before serving to allow the pecan center to set.

Tips for Perfect Vegan Pecan Muffins

  • For extra gooey centers: Add 1 extra tablespoon maple syrup
  • Gluten-free: Use a 1:1 gluten-free baking flour
  • Oil-free option: Substitute applesauce for oil
  • Storage: Keep in an airtight container up to 4 days

Serving Ideas

  • Serve warm with dairy-free vanilla ice cream
  • Drizzle with extra maple syrup
  • Enjoy as a vegan Thanksgiving dessert or holiday breakfast

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