Vegan Pecan Pie Muffins

Have you ever come across a recipe that makes you weak in the knees? You know that making this dish for your family will vault you to nothing short of rock-star status. That’s what I thought when I found this recipe for Pecan Pie Muffins on Paula Deen’s site. Is she amazing or what? She has the most beautiful blue eyes I’ve ever seen.

Well, both her and my sisters. And my mom. I don’t know what happened when it came to me. I got stuck with eyes that are sort of green and sort of blue, depending what I wear, but either way they’re nothing spectacular. Having spectacular eyes might boost me to family-level rock-star status, but instead I have to try to make killer recipes. Oh well. It’s a small sacrifice to make.

When I looked at the ingredients in this recipe, I knew it would be tricky to veganize because it called for two eggs. Those are not so easy to replace in baked goods because eggs usually play several roles in one recipe. I mulled the idea around for awhile before I finally settled on a solution that I think worked quite well.

Let’s just say this. I’m now wearing cool sunglasses, big, blond hair, and sequins. Sure it may be 80’s era style, but it’s still rock-star status!

Vegan Pecan Pie Muffins


  • 1 cup brown sugar, Packed
  • ½ cup Flour, Unbleached
  • 1 cup pecans, chopped
  • ⅔ cup margarine, dairy-free, softened
  • ¼ cup applesauce
  • ¼ cup silken tofu, whipped
  • ¼ cup soy milk


Heat your oven 350 F.

If you have a regular muffin pan, feel free to spray with cooking spray. I use silicone muffin pans and find I don’t need to grease them, but you can if you think it helps.

In a medium bowl, stir together brown sugar and flour. In a separate bowl, beat the margarine, applesauce, whipped tofu and soy milk until smooth.

Stir the soy milk mixture into the dry ingredients, add pecans and stir until just combined. Spoon the batter into the prepared muffin pan until each cup is about 2/3 full.

Bake for 20 to 25 minutes. Cool on wire racks. Enjoy!

PS. I want to give a special shout-out to She Wears Many Hats. I found another recipe along with some lovely pics for Pecan Pie Muffins on her site as well.

Updated by Marly · Permalink

14 Responses to Vegan Pecan Pie Muffins

  1. The pecan pie muffins are beautiful, Marly. They look so dense and delicious in the middle just like one would expect of a muffin with this name (smile). Oh, and I don’t cook like Paula Dean, but I always leave her show on if I click to Food Network and she’s there. She’s fun to watch…

    • I don’t cook much like Paula Dean either, but I agree, she is fun to watch. Don’t you just love her eyes!

  2. Drooling! They look exactly like a pecan pie muffin should…rich, dense and studded with nuts! I could easily enjoy two or three of these with a strong cup of coffee. You always amaze me at your ability to veganize the most delicious baked goods!

  3. Wow, mouthwatering, want to jump through the screen for one of these! Truthfully, how many did you eat?!

    • You don’t want to know how many I ate. But they are kind of small and delicious. A bad combination – made it too easy to keep eating one more.

  4. Pecan pie in a muffin? I am so making these! How very scrumptious! I’ve been seeing a lot of people using a flaxmeal/water mix in place of eggs – what do you think of this/have you tried it?

    • I’ve used flax meal mixed with water. I usually do 1 tbsp ground flaxseed combined with 2 – 3 tablespoons of water. I let that sit for a minute and then add it to the batter. If the recipe calls for 2 eggs then just double this. There’s so many great egg replacers!

  5. These are on my list to make…so yummy!…thank you so much! Hugs!

  6. Since you posted this, I haven’t been able to stop thinking about these muffins and finally tried the recipe last night. So good! When warm, they are the perfect treat with a cold glass of vanilla almond milk.

    • I’m so glad you liked the muffins. We loved them too. Notice I speak in the past tense. They went way too quickly. I may have to make some more!

  7. These are in the oven right NOW!…Mmm! Thank you so much!


  8. I made these for Thanksgiving. I didn’t have any applesauce, so I used a container of baby food prunes instead. I only had 3/4 cup of pecans, so I threw in about 1/4 cup of shaved chocolate. My muffins were much darker, but they were excellent! They tasted just like pecan pie. Thanks for sharing this recipe! 🙂

  9. Pingback: 101 Healthy Holiday Recipes- IIN | Healthy Mama Info


Your email address will not be published. Required fields are marked *