So just to clarify, by BEST EVER, I mean best that I have ever tasted. I know it’s pretty presumptuous of me to title any recipe of mine BEST EVER, and I’m sorry if you make a really good pumpkin muffin as well.
I’m not saying yours isn’t the best, but I can’t really know because I’ve never tasted yours, okay? Don’t want to step on any toes here, I just want you to know how amazing these muffins really are!
I’m pretty careful about adding that BEST EVER on to any of my recipe titles because I want to save it for when something really deserves it. I get so many comments from LLK friends who’ve made them saying they totally agree with my BEST EVER claim too!
I had originally intended to come up with some sort of glaze or frosting to go on these muffins, but when I saw how pretty they looked all on their own, and then tasted their perfection, I knew I had to leave them alone. No frosting, no glaze, no drizzle, and not even a dusting of powdered sugar.
I love how puffy their muffin tops are, and if you’ve never baked with coconut oil, you won’t believe what it does for the texture of a muffin. And don’t worry if you don’t like the flavor of coconut – pinky promise, you’d never ever know. They are anything but dry, and perfectly sweet with a little bit of spice.
I’ve made a few batches of these over the last month, and I’m pretty sure Little Boy #3 has eaten his weight in pumpkin. It’s a vegetable right? Breakfast, lunchbox treat, after school snack… Best Ever Pumpkins for everyone!
Your whole house will smell amazing as these bake away in your oven, and I guarantee they’ll be a huge hit with whoever you choose to share them with. Welcome Fall!
You can also make a mini version of these with a cheese cake filing. Take a peek and see how easy they are to make!
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Best Ever Pumpkin Muffins
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
I’m telling you, these pumpkin muffins are the best I’ve ever tasted! Perfectly sweet with just a little spice and anything but dry!
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract.
Instructions
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Recipe adapted from Sally’s Baking Addiction If your coconut oil is solid, warm it up a bit so that it is in liquid form.
Nutrition
- Serving Size: 1 Muffin
- Calories: 267
- Sugar: 25g
- Sodium: 209mg
- Fat: 10g
- Saturated Fat: 7.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.8g
- Protein: 3.4g
- Cholesterol: 31mg
Sarah Lovett says
These truly are the BEST EVER. The only pumpkin muffin recipe I use!
Whitney says
I’ve been making these for several years now. They’re delicious! My whole family loves them, and they’re easy to make! I often double the recipe and put some in the freezer for later. 🙂
Carla @ Foodie Digital says
The best ever claim is well deserved! These muffins were moist without being soggy and they have good spicing that doesn’t overpower the pumpkin flavour. I topped with a sprinkle of demerara sugar to make them visually appealing to my kiddo. My favorite feature is that they use A WHOLE CAN of pumpkin rather than just 1 cup out of a can.
April says
Exceptional recipe!!! Thank you, Julie!!!
TM says
I have been making these muffins for several years. Everyone loves them. They truly are the best ever! I throw some semi sweet chocolate chips in mine. So yummy!
Sarah says
These are delicious – I’ve made them multiple times over the past few years! I like adding a few chocolate chips and decreasing the sugar a smidge.
Sue says
“Best ever” belongs in this muffins name! I’ve been making these for over 5 years and my family and I love them. I like to add some crystallized ginger and chocolate chips, but these are great just the way the recipe is written. So moist and flavorful! I often double the recipe and share with the college kids or friends. Thanks for this great recipe Julie!
Olivia Michelle Taylor says
Okay I’ve never posted a review on websites but this one was absolutely perfect. Highly recommend!!!
Elisabeth B says
Hey! I cut down the sugar a bunch and they were still wonderfully sweet and a delightful texture! I just used 1/2 cup each brown and white. Awesome recipe!
Virginia says
I made these Best Ever Pumpkin Muffins for my husband, who loves pumpkin, he is 100% a fan of these muffins!
Erin says
Amazing!!!! I topped with cinnamon sugar with a tiny bit of pumpkin spice. Perfect recipe and nice it uses the whole can of pumpkin!
Jackie says
Can I use canola oil instead of coconut oil?
If so, same amt? Does it affect taste?
Valarie says
This recipe was just the sort that I was looking for. I have made it twice now and it has been delicious both times. I did make two changes however. I added only 1/4 cup of packed brown sugar, no white sugar and only 1/4 cup of oil plus 1/4 cup of milk. I can’t begin to imagine why this recipe would need so much sugar as 1/4c was plenty.
Bernie Hradec says
I don’t use any white sugar at all and just a half a cup of brown sugar maybe the next time I’ll just put in a quarter of a cup of brown sugar. They are so amazing. I’ve given this recipe out to so many people.
Carolyn Johnson says
My husband loves these muffins! And they’re easily customizable. I use vegetable oil instead of coconut an add 3/4 C of golden raisins and 1/2 cup nuts. Delicious!
Lisa Hajek says
If I don’t have coconut oil can I sub in canola oil? If so do I need to make any other adjustments?
Wendy says
With just a couple of tweaks these really ARE the BEST pumpkin muffins EVER. I followed the recipe with a tiny adjustment to the spices. After getting and eating a pumpkin muffin from my neighborhood bakery, I realized what I liked about it was the prevalence of fall spices – without totally masking the taste of the pumpkin.
So for these muffins I doubled the amount of nutmeg; I didn’t have any ground cloves so I substituted allspice and added a dash of ground ginger. I grated fresh nutmeg and allspice berries. (Too lazy to buy a spice grinder but not too lazy to grind ‘em by hand. Lol! Go figure. )
I filled the silicone muffin cups to the top so they took about an extra 3 – 5 minutes to bake.
The texture and consistency could fool your guests into thinking that you bought them at a bakery.
Do NOT look any further for a perfect pumpkin muffin recipe! 💗
Janine Barnard says
I made these fresh this morning and shared some with our friends. We all absolutely love them. One friend said they are the best muffins they have ever eaten. I love that they are so nutritious. Thank you.
Jane says
Great recipe. Easy to follow, super moist and puffy – just like you said.
Vicki Suttle says
I have made these many, many times and everyone has raved over them. I’ve taken them to brunches, shut-in’s, friends and family. They look especially inviting when baked in the little seasonal muffin cups. I have a friend who cannot tolerate dairy so the coconut is just perfect and much healthier. Since I found this recipe I’ve never even liked at another pumpkin muffin recipe. I also love how easy they are to prepare and the fact that most cooks have these basic ingredients. Thanks for sharing.
Drema Ballengee-Grunst says
These have been a staple for our family for several years and it is how I get my summer loving soul to embrace the cooler weather and season shift. I have added cardamom at times and it is a wonderful compliment along with a cup of warm chai tea. I cut the granulated sugar by 1/4 cup out of personal preference to reduce sugar and they are delicious just the same! These also freeze really well in a ziploc bag and warm nicely back up. Thank you for such a fantastic recipe!
Jen says
If you wanted to make 6 large muffins, would you still bake for 20-22 minutes?