Preheat the oven to 425 degrees. Line a muffin pan with cupcake liners.

Add the coconut oil and maple syrup to a large bowl and beat together with an electric mixer until creamy. Add the eggs one at a time, beating until incorporated.

Next, add the orange juice and zest (if using) and vanilla extract. Continue beating for about 2 minutes.

In another large bowl, whisk together the flour, baking powder, cinnamon, and salt. Make a well in the center and pour in the wet ingredients, stirring gently just until combined.

Using a rubber spatula, gently fold in 3/4 cup of the cranberries along with the pecans. Evenly divide the muffin batter between the muffin cups. Press 2 or 3 of the remaining cranberries into the tops of each muffin.

Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. Continue baking for another 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

Remove the muffins to a wire rack to cool completely.

In the meantime, place the powdered sugar in a small bowl. Add orange juice, one tablespoon at a time, and stir until the desired consistency is reached. Drizzle the glaze over the cooled muffins.