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Best Ever Pumpkin Muffins

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Best Ever Pumpkin Muffins - perfectly sweet with just a little spice!

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!

Best Ever Pumpkin Muffins - perfectly sweet with just a little spice!

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.

Best Ever Pumpkin Muffins - perfectly sweet with just a little spice!

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.

Best Ever Pumpkin Muffins - perfectly sweet with just a little 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!

Best Ever Pumpkin Muffins - perfectly sweet with just a little spice!

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!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Best Ever Pumpkin Muffins

  • Author: Julie
  • Yield: 12
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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

  1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  5. 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.
  6. 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.

 

Perfectly sweet with just a little spice!
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Comments

    • Thank you Linda! I wouldn’t use pumpkin pie filling as a substitute because it is ready sweetened and spiced. Usually the pumpkin purée is right next to the pie filling at Walmart. Hope you can find it!

      Reply

    • I made these with butternut squash that I just baked I had added a little sugar to the squash when I scooped it out of the shell. Only added a small amount maybe 1/2 cup. The squash was sweet so needed only a little sugar. They are delicious.

      Reply

    • Thank you for this! Just made these for kids class party. They LOVED them! You know they are great when the kids will have a 5 min convo about how the spice is just right 😉 Will be making these again for sure.

      Reply

    • I just made these pumpkin muffins. They have a delicious taste but the texture is a bit firm and dense. I made sure not to over mix. Wonder if there was too much flour. I loved the addition of the coconut oil!

      Reply

      • I saw what you meant about the stiff batter. I added a slash of half-n-half and that did the trick. They were fabulous. Thanks for your comment that alerted me!

        Reply

    • I just made these today and they are delicious. A good friend of mi e made these for us when we were visiting and I’ve wanted to make them ever since. I used a bit less sugar and a little more vanilla and they tasted great.

      Reply

    • These look great. Will try tomorrow with cooked pumpkin (gotta carve up what is left from Halloween). Do you think I can just substitute Gluten Free bisquick (and exclude the soda and salt) or other GF flour for the white flour? I am attempting to be more Gluten Free.

      Reply

      • I really can’t be very helpful on that substitution because I don’t have any experience with the Bisquick. Let me know how it goes if you decide to try it.

        Reply

        • This may be a bit late to help you out, but I have to be Gluten Free. I have found that I use one of the Gluten Free baking flours. Bob’s Red Mill, the one to one mixture works great. I don’t like their all purpose flour because it makes baked goods taste like beans. There are many GF flours on the market. I use the GF flour in substitute for regular flour and add one teaspoon of Zanthum gum per cup of flour. So far all the regular recipes have turned out great. I don’t bother much with GF recipes. I make all kinds of muffins and am looking forward to trying these pumpkin muffins today. Using a carving pumpkin that I cooked and pureed.

          Reply

      • A great gluten free option would be coconut flour. I used coconut flour because I follow the paleo diet and it was still amazing 🙂

        Reply

    • These are excellent! I make these gluten free and egg free using Bob’s Redmill 1 to 1 flour and substituting egg for ground flaxseed . Add some pecans and they are AMAGING! I made 3 batches of these and froze them when I was pregnant. I would take a couple out at a time and let thaw on the counter or throw them in the toaster oven.
      These really are the best muffins ever!

      Reply

  2. I tried this recipe tonight. The muffins were absolutely delicious, very moist, on the edge of sweetness, and with just a hint of spice. This is definitely a keeper. I could see keeping this recipe simply the way it is, or adding walnuts, or some chocolate chips for the kids. Thank you.

    Reply

  3. Any suggestions for substituting the eggs for a fully vegan recipe? I was thinking banana to act a binding/thickening but may change the flavor…

    Reply

    • You could try them with a banana instead of an egg, but I think they won’t rise quite as much so you might have a flatter muffin. Let me know if you do try it!

      Reply

      • I replaced one egg with ground flax. I use it to replace eggs often. 1 Tb of ground flax and 2 Tb of water = one egg! or use ground chia seed in the same ratio.
        I only replaced one egg but I am confident that you could replace both with the flax “egg”.

        I also replaced 1/2 of the oil with apple sauce. They turned out beautifully, moist but not dense and so much flavour! I am adding this one to the quiver of muffin recipes!
        OH SO GOOD!

        Reply

    • Oh I used a banana before as substitute for an egg in a chocolate cake recipe and it was extremely noticeable. Idk if I would use it again unless you are going for the banana flavor.

      Reply

  4. Ooh!! If you say it’s THE BEST, I must must try! Love the use of coconut oil, and won’t you know it? I have all the ingredients on hand! Yipee!! My weekend “project.” Love when your house smells like fall 😉

    Reply

  6. DELISH!!! Even my husband praised them, and he’s a tough critic! Now to take them to the in-laws for thanksgiving dinner (if they don’t all get eaten 1st). I will be putting this in the “annual recipe bank” for sure. Love the coconut oil. I also used WWflour and cut the sugar a teeny bit to make them feel healthy 😉 thanks for the recipe!

    Reply

    • Corrie, you are so welcome. So good to know they turned out well with less sugar and whole wheat flour. Thanks so much leaving a comment for me!

      Reply

  7. I have been on the hunt for the perfect pumpkin muffin and I think I finally found it! My only question is what kind of coconut oil do you use? Extra virgin or processed? So, flavored or unflavored? Thanks! Can’t wait to make these!!! Oh, and have you tried using fresh pumpkin instead of canned? Do you think I would need to alter the recipe at all if I use fresh since it has extra water?

    Reply

    • Hi Traci, my coconut oil just says “virgin” on the label. I haven’t tried using fresh pumpkin, but I made a batch today with organic pumpkin and noticed that it was much thinner than the can of nonorganic pumpkin I used in my last batch. I added another 1/4 cup of flour to the batter to help thicken it up, and they turned out just fine! I did notice that the organic pumpkin is more yellow, and the nonorganic is more orange, so I thought that was interesting! Hope this is helpful for you. Thanks for your questions!

      Reply

      • Hi Julie! I am in the hunt for making pumpkin muffins and came here. Now I need to decide on whether to make these or those mini cream cheese ones from the video. Maybe both 😉
        This caught my attention so I wanted to share what I learned from a post last year. Basically the USDA doesn’t make companies distinguish between pumpkin or squash. Libby’s pumpkin purée is pure pumpkin. I will always go for organic when possible but the organic I’ve picked up in the past was yellowish. Basically squash and not that deep rich orange color from Libby’s. So if I’m not roasting my own pumpkins I will reach for Libby’s. And besides I couldn’t pass up the deal at Costco for Libby’s pumpkin purée. Libby’s also words their product to be pure pumpkin and others, organic or not don’t. Hope that helps! Thanks for your post!

        http://www.thekitchn.com/whats-actually-in-your-canned-pumpkin-puree-ingredient-intelligence-69123

        Reply

      • Most cans of pumpkin have different types of squash mixed in. This is what causes the orange color instead of yellow. Common practice by the companies because there is not enough pumpkins grown to fill the demand. This is allowed by the FDA.

        Reply

    • I used fresh “pie pumpkins” when I made these today, and they came out fabulously! I roasted the pumpkins and blended them with a splash of water once they cooled to room temperature. Then I refrigerated them for an hour before making the muffins. Delish!

      Reply

  8. I live in a place where coconut oil isn’t easy to find, so I’m thinking I’ll just use unsalted butter or another kind of oil. Is your coconut oil liquid or solid? Would I be better off cutting some butter in with the dry ingredients or just using vegetable oil with the wet? Thanks!

    Reply

    • I have noticed recently both Sam’s and Walmart carry coconut oil and have ordered it from Amazon in the past when I couldn’t find it.

      Reply

        • Made these today. They are great for texture and easy. I discovered my coconut oil is unrefined and unfortunately it has a strong coconut flavor so I ended up with Pumpkin & Coconut Muffins. Would have preferred straight up Pumpkin. Will have to try again with the right one.

          Reply

    • may be a little late but I used butter because I don’t like coconut oil and they turned out fantastic. I kept everything else exactly as in the recipe. Oh and I just melted the butter in the microwave.

      Reply

  9. I made these last weekend for my neighbors. They were delicious! They were so moist. The only thing I added was a bit of cinnamon and sugar on top before baking, to form a bit of a crust. I think im going to make the muffins again this weekend for a few more people. These would be great as cupcakes too! Thank you!

    Reply

  11. Have you tried using whole wheat flour before? These sound so yummy can’t wait to try but I stay away from white flour.
    Rosie

    Reply

  12. I just made these this afternoon and they are delicious! I made them with organic spelt flour instead of all purpose. The only difference i found was the timing…they were not close to being done at 20 min, so i put them back in for another 7-10min and then they were done. Thanks for this great simple recipe! 🙂

    Reply

  13. These. Are. Amazing. I used 2 cups of homemade pumpkin puree and the recipe made 18 muffins (maybe my muffin pans are small??) between 3 of us they were gone in 2 days… 🙂
    Thanks for the great recipe!

    Reply

  14. I haven’t made these yet but am looking forward to doing so. Can I substitute the Coconut Oil for something else, such as butter? My husband and I are on cholesterol medicines?

    Reply

    • Shirley, not sure if this goes along with your diet restrictions, but you can use vegetable oil in this recipe rather than the coconut oil.

      Reply

  15. These are the best pumpkin muffins I have ever tasted!!!!! I had to use vegetable oil because I didn’t have any coconut oil, and they turned out perfectly- just as pictured! Thank you for sharing this recipe!

    Reply

  16. I just made these omg so good five stars for me. I added a sprinkle of pecans ,pumpkin seeds and brown sugar on top for a sweet crunch. These were totally amazing!!!

    Reply

  17. Hi. Ok I tried this recipe and used 1/2 sugar and 1/2 stevia and they came out great! Such an easy recipe and loved how the came out perfectly puffy! Thank you for sharing!

    Reply

  18. Just finished topping these beauties with cream cheese frosting and a sprinkle of chopped walnuts! They came out looking exactly like your pics and taste fantastic:-) Thank you so much and happy holidays

    Reply

  20. Great photos! These look delicious. Just double checking that the ratio of pumpkin puree (2 c.) to flour (1 3/4 c.) is accurate in the recipe. Most recipes I’ve seen use 3-3.5 cups of flour if using 2 c. of pumpkin puree. Thanks so much!

    Reply

  21. I made these this morning and was actually shocked that they were in fact the best pumpkin muffins ever! Seriously so amazing. I didn’t change a thing and would make them exactly the same way next time. Thanks for a fabulous recipe!

    Reply

  22. Incredibly moist and delicious! I doubled the recipe and subbed half the coconut oil for applesauce. It turned out very well like that. I cut back the sugar by a bit (1/4 cup less per recipe, so 1/2 cup less since I doubled it), since I added some chocolate chips. I highly recommend the addition of chocolate– as we all know, it makes everything better! 🙂

    Reply

  23. Also, I subbed an all-purpose gluten free flour and it worked wonderfully! These are some tasty, tasty muffins. Thanks for the recipe!

    Reply

  24. Thanks, Julie! These are the best pumpkin muffins ever. I made them for my son’s Thanksgiving Day party at school and they turned out perfect.

    Reply

  25. Absolutely delicious…thanks for sharing! I cut the sugar in half because I added dark chocolate chips and diced pecans and i think next time I could cut the sugar even more. I also used a pumpkin purée I made (2cups) instead of the 15oz can. They needed a little extra time to cook (28minutes), but are so moist and delicious it’s going to be tough to not eat all 12. A new favorite for sure…thank you!!!

    Reply

  26. Just tried the recipe and they turned out amazing. Although I added a little oatmeal, used whole wheat flour and had to use almond extract instead of vanilla. Thanks for sharing the recipe 🙂

    Reply

  27. Geez you weren’t kiddin when you said these are the best muffins ever. Just made them and I’m pretty excited! Super moist and delicious. I used veggie oil inplace of coconut cause that’s all I had. Used half of sugar and sprinkled a bit of raw sugar on the tops for crunch. YUMMMY 🙂

    Reply

  28. I just made these and realized I was out of pumpkin too late so I used 3 ripe smashed bananas instead…. and you could just as easily call this post best ever banana muffins!

    And to the person who asked above, you can use ground flaxseed as an egg substitute for a fully vegan recipe.

    Thank – this recipe is a keeper!

    Reply

  29. These are amazing. I have a gluten free in the house and I am always on the lookout for recipes that I can use. I used my favorite blend of gluten free flour. One third white rice flour, one third brown rice flour, then the last third is half tapioca flour and corn starch. I added walnuts and chocolate chips. My gluten free daughter loved them… Thank you

    Reply

  30. These are absolutely incredible! I added chocolate chips to half, and wow! Both so so good. Thank you for sharing, i cannot get over how yummythey are!

    Reply

  31. This is a great base for pumpkin muffins. I modified by using all WW flour, reducing the sugar by 1/2, and upping the spices. I also add about 1/4 tsp. ginger. Instead of granulated sugar and brown sugar, I only used raw honey. They are perfectly sweet for us that way!

    Reply

  32. These are fantastic. I subbed butter for coconut oil as we were out of the oil, and added chocolate chips for the kids and they were wonderful!

    Reply

  33. Made them and they are delicious! ! I did use vegetable oil instead of coconut oil. I will be making them again. Oh sprinkled some powdered sugar over them more for looks than taste.
    Thank you

    Reply

  34. These are the best pumpkin muffins, and I have tried several recipes. I doubled the recipe to take to work for everyone and they loved them. They make big fluffy tops. The only addition I made was add golden raisins, and I used vegetable oil. Perfect….I found my new Pumpkin Muffin recipe!,

    Reply

  35. These are absolutely amazing! I’m about to make my 4th batch for this season, I try and always share them but I always have to keep some for myself! Thank you for the recipe.

    Reply

  37. These look delicious! Should the coconut oil be melted or should it be creamed similar to a butter? I cannot wait to try these.

    Reply

    • Hi Joshua, my coconut oil is always in liquid form because I live in Arizona :0) If yours is solid, just melt it a little bit to help it blend in better. Great question!

      Reply

      • Thanks so much for the reply! Mine is currently solid being in Colorado and all.

        Cannot wait to try these muffins. They look absolutely fabulous!

        Reply

  39. Here we are in mid-December and daughter-in-law had 2 large uncarved white pumpkins left over from Halloween. So, despite online cautions that these large pumpkins might be stringy and less desirable to eat, I baked them. They yielded 2 1/2 quarts (each) of lovely, sweet, mild flavored pumpkin! What to do with 5 quarts of pumpkin in a household where it is unlikely that this pumpkin will be used unless the grandmothers are visiting?
    I baked up these pumpkin muffins this morning using 15 oz of the freshly baked pumpkin. Wish I had read the comments first because I tried incorporating the solid coconut oil into the flour mix.
    Well, I was dismayed to find the baked muffins sitting in pools of melted oil. Once I had blotted the bottoms of the muffins off, everyone absolutely loved them. I cut the sugar by one third and added raisins.
    Yum, yum. Definitely recommend these muffins but use liquid oil!!!
    (I will freeze the rest of the pumpkin in 16 oz freezer bags for another baking project!)

    Reply

  40. Oh my god…..so delicious. I regret not making two batches. I will be making these for our Christmas Eve Party.
    I did not have coconut oil so I used vegetable. What a treat. Thank you.

    Reply

  41. I made them using thick creamy coconut milk instead of coconut oil, they came well and I personally love them as I come from the country where we love using coconut milk in our cuisine.

    Reply

  42. I feel like it’s my karmatic duty to let you know that I’ve used this recipe at least a dozen times in the last 2 months. It’s simply wonderful! We roasted a bunch of pumpkins at Halloween, and I’ve been using fresh pumpkin with a little extra flour. I also started subtracting a little sugar and adding a pumpkin jam that I made to utilize the stringy innards of the pumpkin (puréed and boiled the innards with apple juice, sugar, and spices). Anyway, thank you for such an amazing recipe!

    Reply

  43. I always panic at Thanksgiving time that they will run out of canned pumpkin, so I buy many cans. I had pinned this earlier and wanted to try using my coconut oil (never have before.) They were so moist and delicious – better than Panera pumpkin muffins (which are my favorite.) Thanks.

    Reply

  44. I have made this muffins so many this past fall, for breakfast, snacks, study group treats, etc. These muffins are amazingly delicious! They have just the right amount of spice so that it is not overpowering, and they are perfectly moist. They do not last long at my house or around my friends!

    Thank you so much for the recipe!

    Reply

  45. I made these the other weekend for a potluck and they came out GREAT!!! I used regular vegetable oil because I didn’t have time to acquire coconut oil, and everyone at the party still remarked upon how incredibly moist they were! They were a huge hit, thank you so much, Julie!

    Reply

  46. Cooked these this morning using fresh pumpkin. Indeed, the house smells wonderful, and they are just as moist and delicious as advertised.

    Reply

  47. Not sure if someone else asked but do you have the nutritional values for these? Huge hit at thanksgiving so I’m giving pre-made mix in jars as gifts for the holidays. The dry ingredients fit perfectly into a mason jar!

    Reply

  48. These were simply amazing! Made them a coupla weeks ago and they disappeared like that *clicks fingers*! Got so many great comments from everyone who had it so was well pleased 🙂 AND they were definitely the best muffins I ever made so thank you for the recipe Julie! 🙂 X

    Reply

  49. These sound so great … love anything pumpkin. I don’t have coconut oil but will try it today with vegetable oil. Thanks for the recipe!

    Reply

  51. I made these with my 5 year old the other day and they are the BEST pumpkin muffins I have ever had! Super easy to make and all 4 of my boys and hubby LOVED them. Next time I will know to make a double batch so I actually get to eat a whole one myself:) thank you!

    Reply

  52. I’ve made these twice now, once with butter instead of coconut oil (because I didn’t have it on hand) then again with coconut oil. Both times, they were wonderful. My son’s favorite muffin. Thank you!

    Reply

    • what kind of butter? Real? salted? unsalted? margarine? I don’t have coconut oil but would like to make these. I would hate to buy some and end up throwing it away because I don’t usually use coconut oil?

      Reply

  53. You were right the first time – these definitely are the best ever pumpkin muffins! My husband agrees. It’s a keeper, for sure. Absolutely wonderful flavor and texture.

    Reply

  54. Wow, I just found your website last week and made these muffins today, and they are delicious! 🙂 Up next is chili for the game!

    Reply

  55. Hi, Your recipe looks yummy. I see a couple of people have made them gluten free. Do you need to add any guar gum or x. gum does anyone know for gluten free? Warm thanks 🙂

    Reply

  56. Made these today and couldn’t resist putting a Maple-Pecan Crumble on top…AMAZING! Thanks for the inspiration 🙂

    Reply

  57. Delicious muffins!! We absolutely loved them…. was wondering if this recipe can be converted to a loaf pan to make pumpkin bread instead? What cooking time would you recommend? Thanks!

    Reply

    • I haven’t tried this as a bread, but I find that a loaf pan will usually take about 45-55 minutes. Start checking at 45 with a toothpick and you should be good. Glad you like the recipe!

      Reply

  58. Soooo much sugar! A cup and a half? Way too much for 12 muffins in my personal opinion. Nearly as much sugar as flour! And then someone put sugar on the top as well! Hilarious that someone said they love it when it’s pumpkin season, when your recipe calls for canned pumpkin. What’s wrong with fresh? Do you not have access to fresh pumpkin most of the year? Sorry, I am usually a very supportive person, and congrats for having your own site, but these are not for me…. Why am I commenting? I don’t know, I just had to say something about the processed foods in this recipe that you call the ‘best ever’ recipe…

    Reply

    • I didn’t see where anyone claimed it was a healthy recipe. Or a whole food recipe. Or a recipe geared towards any dietary preferences. Just a really really great pumpkin muffin.

      But after reading your comment I am inspired to go change the world for the better. Actually, that’s a lie. I’m just going to go make the best pumpkin muffins ever. ✌🏼

      Reply

  59. Hello from London, Canada!
    I tried the recipe for pumpkin muffins, delious!!!! When I looked at my tins of spices, I realized they were from 1997. So , I just increased the cinnamon. I also substituted the white sugar for a cup of fake sugar. My Granddaughter loved them and so did I! Thanks for posting.

    Reply

  60. I have made these muffins three times now in the last month and they stay moist for a whole week. I added slightly more flour to the recipe because I found the batter a little too runny. The taste is fantastic! I also add cranberries and pecans which make them even better. My new go to muffin recipe!!

    Reply

  61. Hi, Julie
    I made a double recipe of the pumpkin muffins today. They are delicious and very moist. What I like best is the flour/pumpkin ratio. These muffins have about twice the amount of pumpkin as compared to most other similar recipes. That means lots more of the nutrient rich pumpkin per muffin.
    I used the entire large can of 100% pumpkin (29 oz.) when I doubled the recipe.
    3 1/2 cups flour and 29 oz. pumpkin (should have been 30 oz. pumpkin but cans come in 29 oz. size).
    I added chocolate chips, not for kids, but for me!
    I made “Texas size” muffins and the double recipe made 22.
    This has become my favorite pumpkin muffin recipe.

    Thank you.

    Reply

  62. Made the pumpkins muffins for the first time today, they were moist and delicious. Great recipe!

    Reply

  63. I’ve held the title around my area for best pumpkin muffins for quite a while. That was until I made yours tonight. This is the best recipe for muffins of any kind. Thank you

    Reply

  64. I made these and subbed about 3/4 cup with mashed sweet potatoes and some pear purée as I didn’t have enough pumpkin purée and used the flax egg for all 4 eggs in a double recipe also subbed coconut sugar for all sugar and toasted sweetened shredded coconut as I ran out of sugar about 1 cup of the coconut replacing sugar and I am excited to see if they turn out those are the only modifications I made and added a lot more cinnamon and spices as I love them! They just came out and they are so AMAZING and very light and moist THANK YOU!!!!! Also put a few pumpkin seeds on top before baking!

    Reply

  65. made these today and they turned out fantastic -i substituted coconut oil with grape seed oil and they are super moist and fluffy -thanks

    Reply

  66. Mixed up a gluten free batch of these this morning for my son-in-law who MUST keep a gluten free\organic diet. While waiting for them to bake I busied myself reading the “comments” and discovered that I only added 1 cup of organic pumpkin instead of two. I had already hexed myself by adding my liquid coconut oil to just-thawed pumpkin and fresh from the fridge eggs. Ooopps..liquid no more! Other than having rather oily muffin papers, no problem. THESE ARE TOTALLY AWESOME. I must quickly top them with his favorite white icing and toasted coconut before I eat more than one. Next time I promise to follow the recipie.

    Reply

    • I’m so glad they turned out for you Patricia! And that’s very sweet of you to bake for your son-in-law :0) White icing and toasted coconut sound delicious!

      Reply

  67. I made these today. I doubled the recipe and still cut the sugar in half. I used a little less of the oil and used canola, because it is what I had. I swapped the nutmeg and clove for pumpkin pie spice, because it is what I have. I sprayed the liners. It made 36 muffins. I think the recipe IS FANTASTIC!!!! Thank you!!!!

    Reply

  68. love love love this! i loveee pumpkin & needed something i can have that i wont feel bad about eating and this is amazing!

    Reply

  69. im so excited to try these since reading the comments…even though it’s August! How long would I bake if I made mini muffins? (24 to a pan) thanks!!

    Reply

    • Hi Nicole! Go ahead and check them at about 10-11 minutes with a toothpick and see if it comes out clean. Add a minute or two more if necessary. Hope you enjoy!

      Reply

  70. Hi Julie,

    I just wanted to get in touch as I happened to stumble upon this recipe over the weekend. First of all they were out of this world DELISH! Secondly I’m currently following a low-fodmap diet and substituted the flour for a gluten free version with buckwheat flour, cut the sugar down and I was surprised at how great they turned out! I thought it may be nice for some of your readers to know just incase they can’t have certain ingredients : )

    Reply

  72. Just made these…very good! We used a stick of melted butter. My 10 year old daughter wasn’t keen on the idea of coconut oil, though I’d prefer it. I’ll have to make a mommy batch tomorrow with the coconut oil! Thanks!

    Reply

  73. wow these are soooooo good!!!! I just ate 3 and could keep eating them lol

    I toasted some raw pumpkin seeds and it them on top before baking

    Reply

  75. These babies are in the oven as we speak and the house smells soooo good. Using the comments as a guide I made mine with half AP flour. And half whole wheat. Love coconut oil but in an effort to keep them healthy I substituted applesauce. They took a full 25 minutes to bake but that may be due to the altitude (Colorodo). Will add to this after “the tasting.”

    Reply

  76. Omg so good! I made these as mini muffins for my son’s school snacks. Gluten free, with a bit of cinnamon sugar sprinkled on top, they are perfect.
    Did you know that in Canada its 14oz cans, not 15? So I added 2 tablespoons of applesauce (gf flour is picky for moisture levels). Definitely doubling this recipe next time.

    Reply

  77. These muffins are very good. However I had a question about serving size. This says makes 12 or serves 12. What size muffin pan did you use. I had to make for office party. Doubled the recipe to make sure I had enough. Ended up with 48 muffins of the regular size. So should the recipe say serves 24? Would have been helpful before I had all these muffins. Thanks.

    Reply

    • I think I have a standard size muffin pan, but I do make them quite full so that they have nice tall domes on top. I’m surprised you ended up with so many muffins. I will double check next time I make them, but I do believe I got 12 out the recipe. If you still have extra, they will freeze nicely. Thanks for your comment!

      Reply

  78. I made these today on a whim today–I’m in grad school and whenever I feel stressed or overwhelmed I will usually take on a new baking project. For whatever reason, baking makes me feel competent and accomplished, where as my dissertation can sometimes leave me bewildered…Ha! Thankfully, these turned out AMAZING! I topped with with a maple glaze and they were a huge hit at my church small group tonight. Thanks for sharing this recipe! <3

    Reply

  80. Can’t wait to try this! Do you know if this recipe can be baked as a loaf instead of in muffin form? Would baking it that way and just watching the cooking time ruin the texture? It’s a little faster for me to bake and freeze whole loaves instead of individual muffins.

    Thanks!

    Reply

    • Hi, yes it can be made into a loaf instead of muffins. If you put in a 9 by 5 inch loaf pan, bake it at 350 degrees. Check for doneness with a toothpick. It may take up to 60-65 minutes, but you can start checking at 55 minutes. Enjoy!

      Reply

  82. I have never commented on a website, but I just made these and they are amazing! They look like they came from a bakery and they are so yummy! I made them with whole wheat flour. My new favorite pumpkin muffin recipe and I have tried a lot of them! I envision making these a lot! Thank you for the recipe!

    Reply

  85. I wonder uf I could use a muffin pan without the paper cups. I have one in the shape of pumpkins and would like to use it thank you

    Reply

  87. I absolutely love these muffins and bake them all the time! My daughter loves them too. It is her first birthday this Sunday and I was wondering if you think this recipe would work as a mini cake? Wilton makes a 4 inch cake pan! I would add cream cheese frosting to top! Thoughts? Thanks!

    Reply

    • I think it would make a really yummy cake with cream cheese frosting, I’m just not sure on the bake time. You could fill the cake pans about 2/3 full, and then use whatever batter is left to make cupcakes (muffins). I would start checking the the mini cakes for doneness when you take the muffins out, and if a toothpick inserted into the center comes out clean, you should be good, otherwise just add a few more minutes and check again. Good luck!

      Reply

  88. Hi Julie!

    This recipe looks great and I have all of the ingredients on hand as well. The only thing that I don’t have is the cloves…is that okay? Looking forward to making these! Thanks for sharing the recipe!

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  90. I made these muffins, they are so moist. I used the light brown sugar I had on hand they turned out just wonderful, and the house smelled so good! Thank you so much.

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  91. These are truly delicious – my family of 6 ate them all up within 24 hours… I made exactly as the recipe states, and I’ll definitely be trying some variations. Perfect time for a Thanksgiving dessert recipe! Now I’m off to try making the healthier raspberry almond muffins 🙂

    Reply

    • My family goes crazy for these too! A lot of LLK readers have put their own spin on these with success so feel free to play around with the recipe. Let me know how you like the raspberry almond muffins. Thanks for saying hi!

      Reply

  92. Hi Julie,
    I made the pumpkin muffins, and they are very good. I had to bake mine a few extra minutes, but they’re very good, and moist. I told my friend about them, and she asked for the recipe. I love anything with pumpkin, and it’s a great recipe for this time of year. I love trying new recipes, any excuse to bake. I enjoy baking , and cooking. Thank you for sharing your recipe.

    From Helen New Brunswick, Canada

    Reply

  93. My daughter made these muffins and gave me one. Delicious! Finally! the perfect muffin! She decreased the sugar a bit and added chocolate chips and uses home-made puree.. The muffin was moist and tender but not crumbly….just the way I like them! I am making some today with some pumpkin (actually sweet meat squash which has more flavor) frozen from last year. and I will probably adds some pecans to some of them. I am also anxious to try the same recipe with bananas as I read in an earlier post.

    Reply

  94. Thanks for the great recipe. so glad it came up for me at the top of google. Made a few changes, but so happy to find this recipe, it is my new go-to. The search for the perfect pumpkin muffins is over!

    Reply

  95. I was only able to make a 1/2 batch of these as i only had one egg and a 1/2 can of leftover organic pumpkin in the fridge to use up. The only ingredient change I made was to use light brown sugar since that’s all I had in hand. I got 7 muffins from a 1/2 batch. They are so nicely domed on top and very delicious. I will make again. I might add a tiny sprinkle of turbadino sugar on top for a little crunch. I will not change it otherwise. It’s just right.

    Reply

  97. Hi!

    I am making these tomorrow for my office’s first official “Hungry HumpDay” hehe

    I was thinking about using Almond Flour vs. All Purpose… Do you think it would change the recipe much?

    Thanks!

    Reply

    • I have not baked with almond flour before, but I’m guessing they might not be quite as light. If you try it let me know how they turn out!

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  100. I just made these and they are really delicious…and filling!! Or maybe I’m full because I ate so many…! Thanks for sharing!

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  101. Love this recipe! I made these today & these are truly the best! So moist. My husband went crazy for them. The only thing I did differently was to switch a 1/2c of all purpose flour with 1/2c of whole wheat flour. YUM! So glad I found your site. Looking forward to discovering more wonderful recipes. Thanks!

    Reply

  102. I searched the web for a good pumpkin muffin recipe, and chose yours because it did not have too many ingredients, it produced 12 muffins (a lot of recipes I saw were for 24 or 36 muffins), and it contained a large amount of pumpkin. The only things I added were some walnuts and a bit of ground ginger. Mine took 30 minutes to bake (instead of 22). Well, I can confirm that these are definitely the best pumpkin muffins! Just sweet enough, and so yummy. Just out of the oven, smeared with a bit of butter, they were heavenly!

    Reply

  103. What’s the difference between dark and light brown sugar? I only have light, but I will purchase dark brown sugar if it will make a difference in the taste or final product. Thanks in advance!

    Reply

  104. Hi,
    I was looking for a recipe to use up some leftover pumpkin puree, when I came across this page. You’re not kidding. These really are the best ever pumpkin muffins. I’m usually the only one in my family who likes muffins, but my son and husband gobbled these up too!
    They are definitely going to into my regular banking repertoire!
    Kelly

    Reply

  105. These pumpkin muffins are the REAL DEAL. I wasn’t sure about the coconut oil but they were truly the best pumpkin muffins ever!

    Reply

  106. OMG I made these this morning and you are right! They are delicious! I added ground walnuts for a little bit of crunch. sooooooooooooo good!

    Reply

  107. Hi, I just came across this recipe and I’m excited to try!
    Quick q: I have pumpkin spice at home, instead of nutmeg and cloves separately how much spice do you recommend I add?
    Thanks! 🙂

    Reply

  109. I made these tonight and they turned out great. The only thing I changed was that I used 2c glutenfree flour instead of the 1 3/4c regular flour. Added 1 tsp xanthan gum. Used an ice cream scoop to scoop the dough out and baked them for 20 minutes. The recipe made 18 muffins. Very moist and great flavor.

    Reply

  110. Thank you so much! These muffins are incredibly perfect. I actually doubled the recipe before I even tried them and currently have the last batch in the oven. I am SO GLAD that I doubled the recipe, they really are the best. 😀

    Reply

    • Love these muffins so much! I have a TONNE of pureed pumpkin from my garden in my freezer so these are gettng made frequently. I entered the recipe as posted into My Fitness Pal’s calculator (for those asking) and get this:
      210 calories, 27g carbs, 11g fat, 4g protein, 1g sodium, 11 g sugar.
      Thanks for the delicious recipe!

      Reply

  112. I am so proud !!! my family think I am a good cook. all my friend wants the recipe. I double the ingredients and i omit half of the sugar amount . they are delicioussss !! I am making them again in helloween . Thank you so much . I love your recipe!!!

    Reply

  113. Had some extra homemade pumpkin puree so I made a batch of these muffins. I was wondering why I came up 2-1/2 muffins short of a dozen, figured I’d just overfilled each cup. Turns out I forgot the 1/2 cup brown sugar! Yet they still came out delicious, and they even look beautiful!

    Used canola oil instead of coconut, in case my husband doesn’t like the coconut flavor. Also greased the tins (didn’t have paper liners.) I also add dehydrated orange peel granules to brighten up the flavor, and 1/2 fresh vanilla bean.

    Made a 2nd batch using 1/4 cup molasses and 1/4 cup honey in place of the brown sugar. They came out sweeter and more intense, with a dark color that’s perfect for Halloween! But I think I prefer the batch with the missing sugar.

    Great recipe, thank you!

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  114. Made this today!! So yummy! Was my first time to use coconut oil and I couldn’t even taste it. Will definitely bake again!

    Reply

  115. Hi! I am doing some “Boo-ing” treats, and I just finished baking these! I took one bite and almost had to sit down!! They are so yummy, I am so happy to share these with my friends! Thank you ❤️❤️

    Reply

  116. I just pulled these out of the oven moments ago. They small amazing and they rose into perfect domes. I sprinkled with shredded coconut before baking. Just because I love the combo of pumpkin and coconut. They may be dessert soul mates in my book. Excellent recipe!

    Reply

  117. Someone was asking the calorie content of the muffins. You can get the analysis from “eatracker.ca” from the Dietitians of Canada website for this recipe and others you want analyzed. The analysis for this recipe making 18 muffins (made with regular all purpose flour) is: 158 cal, 7g fat, 22.2g carbs, 2.4g protein. Recipe made with gluten free flours is: 191.8 cal, 6.8g fat, 32.4g carbs, 1.3g protein.

    Reply

  118. These were awesome! I’ve made these twice. The first time I followed the recipe as written. The second time I substituted whole wheat flour and used 3 tsp of pumpkin pie spice instead of the listed spices. They tasted great both ways. I love the texture and flavor that the coconut oil adds.

    Reply

  119. Hi Julie!

    Wow, I made this recipe the other day and they were as you claimed… “THE BEST EVER PUMPKIN MUFFINS!”
    I used “Carrington Farms Coconut Oil” unflavored and odorless. I also used nutmeg and cloves, both freshly ground. They were moist and delicious with the right amount of spice! Thank you for this recipe, I’ll be making them a lot especially in the fall!

    P.S. My Little boy #3 helped me make them AND… he also loved them so much that he also has eaten his weight in pumpkin! 😉

    Reply

    • Love that you are cooking with your little one! Good to know about that brand of coconut oil too. Thanks so much for your comment, Lari, and glad you all enjoyed the recipe!

      Reply

  120. thanks so much for the recipe. it had been my first baking try with pumkin.
    instead of the can i used a fresh hokkaido, because in germany you can not buy these. it came out verry sweet, but i think thats because the pumkin itself was already sweet. they had been soft and juicy. loved it.
    going to make these again, with changes, as i always do.
    thanks 🙂

    Reply

    • Wow, that’s great that you were able to make it from scratch. And I love that you are making it your own. I can never make a recipe as written!

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  121. Dear Julie,
    I have just come across your website and have fallen in love with it already.
    🙂
    The reason I write to you is that I come from Europe (Croatia to be more precise) and I am a bit perplexed as to the measurements in this lovely recipe.
    I would love to give it a go (there is a big pumpkin waiting for me and begging to be made into these muffins) but I am sure I will miscalculate something and everything will be a plain disaster.
    Is there any way you could transform this recipe into the measurements I would be able to understand?
    I know I am asking for a lot, but it was worth a try, wasn’t it?
    Anyway, I am sending you lots of warm regards from the other side of the world.
    Elizabeta

    Reply

      • Julie, thanks a lot for that chart. It was more than helpful, so I finally got around to make those lovely muffins. And, true to the word, they were really lovely… so moist, soft and delicious. I took them to work and offered them to my colleagues who immediately wanted to know where I found the recipe. So, there are quite a few people here in Zagreb who have tasted your wonderful muffins and are going to make them themselves.
        Isn’t that great to know?
        :-))
        Elizabeta

        Reply

  122. I have never left a comment online for a recipe before, but I just felt the need to say that these were so amazing. Because I live in France I had to make the pumpkin puree myself, and I used regular oil and coconut milk but they turned out wonderfully.
    Thank you for this.

    Reply

  123. Made these using coconut oil, coconut sugar, organic pumpkin and whole wheat pastry flour – they were…delicious!

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  124. These truly are the BEST pumpkin muffins ever! I changed nothing except I added chopped pecans. They came out perfect….divine! Thank you so much!

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  125. These were incredible! The only thing I added were Nestle Tollhouse Pumpkin Spice morsels (they look like chocolate chips but are pumpkin colored and flavored). Delicious! Thank you!

    Reply

  126. I have my sisters pumpkin muffin recipe which is excellent. I wanted to try this recipe because of the coconut oil and the fact that you said it is not able to be tasted. These pumpkin muffins are very very good! They are light yet flavorful. The spice is perfect. They are very moist. You are absolutely correct unless she made them you would never know there is coconut oil in them !!!!!

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  127. They look amazing!!! Could you explain me how do you measure the dry ingredients? I mean, if you use spoon and level method, or dip and sweep method. Thank you so much.

    Reply

    • Hi Elena – when I measure my flour, I use the measuring cup to “fluff” the flour in my flour jar by scooping and pouring out a few times, and then I gently scoop out my cup and level it off with a knife. Good question!

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  129. I made these and the pumpkin cream cheese muffins last week and my children ate 6 each in a matter of 2 min. not even kidding and my kids are little things but they loved them! Took some to my parents and friends and they loved them! Best muffin recipe ever!!!! and I’ve tried a lot of different ones. The cream cheese ones remind me of pumpkin rolls but without the hassle of making them. Super delicious, thank you! Making more as I’m writing this. We used homemade pumpkin puree from our halloween pumpkins.

    Reply

    • That’s great Vicki! My kids love these too. In fact, I just tweaked this recipe today to make it into a Healthier Pumpkin Snack Cake that I’m hoping to post next week. My kids just got home from school and half the pan is gone. Well, I helped a little 🙂 Thanks so much!

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  130. Just made these pumpkin muffins this morning. I’m a big fan of all things muffin, and bake various kinds often. But this muffin was literally the BEST I’ve tasted. I followed your recipe exactly and was rewarded with a dozen puffs of awesome. The muffins are beyond moist. The spice is just right. You nailed this one. =) I agree, best ever pumpkin muffin.

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  131. Hi!! I want to make those !!! They look awesome!!!!! I love over seas and we use the metric here….trying to find out how much is the puree??? Hahaha
    Thank you!!!

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  132. Thank you so much for this recipe! Your recipe is the BEST Pumpkin Muffin recipe that I have ever tried. The texture and amount of spice is perfect.

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  133. I made a batch of muffins using the Best Muffin recipe and they were delicious. Also made another batch with half pumpkin purée and half sweet potato purée. DELICIOUS! Used less white sugar. This is now in with my favorite muffin recipes. Thanks for the recipe.

    Reply

  134. I just made these. I made a few changes to make them healthier. Re the sugars I used 1/4 c Tuvia and 1/4 c brown sugar. I substituted 1/4 c applesauce and 1/4 c canola oil for the coconut oil. I didn’t have any coconut oil, otherwise I would have used it. I used 1c whole wheat flour and 3/4 c white flour with a Tablespoon or so of wheat germ and flaxseed. They are outstanding!

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  135. Yes, I definitely agree – the best pumpkin muffins ever! My husband ate two shortly after they came out of the oven. Thanks for such a great recipe. This one goes in the recipe bank!

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  136. Made these this morning with fresh pumpkin and white whole wheat flour. Also cut back a little on the sugar and they are plenty sweet! Three year old and one year old are devouring them! They really are delicious and I love the healthier option using coconut oil! Thank you!

    Reply

    • You’re welcome Beth! Thanks for letting me know how you made them to your own liking. This recipe is very versatile and I love hearing all the ways they can be made.

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  137. These are awesome! I used coconut sugar instead of white and white whole wheat flour instead of regular. The batter was very thick and I worried they would end up dry, but they are perfect!

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  138. I’m about to make these muffins for the 4th time in about 5 weeks–they are INCREDIBLE! I’m also using GF flour (and xantham gum). I also add cocoa nibs for a little crunch (and chocolate flavor) and they are a huge hit.

    Thanks so much for this recipe!

    Reply

  140. Hi Julie,
    I rarely comment on blogs but finally had to let you know how much I absolutely LOVE this recipe. I have shared it with my mother who has adopted it into a cupcake for her sweet-tooth, and I will be sharing some of these tomorrow at a school bake sale (so proud of myself for only eating ONE while baking this evening)!

    Thanks Again!!
    Sam:)

    Reply

  141. These are sooo amazing!! I’ve made them twice in one week because my friends loved them so much! Thank you for such a great go-to recipe 🙂

    Reply

  142. Fantastic muffins! I used homemade pumpkin puree and also added 1/4 tsp of ground ginger. 1/2 of the batch I added dried cranberries. Very moist and flavorful and a definite keeper.

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  143. These were so good it took me forever to get to the bottom of the page, I guess I’m not the only one who loves this recipe!

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  144. Mine are in the oven now. But just a suggestion. Mention earlier in the recipe that you need to melt the cocoonut oil before using. In the ingredient list would be good. (Coconut oil, melted) Or at least “*” it in the directions. Those of us not accustomed to bakimg with coconut oil may not know that. I saw the last line too late.

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  145. I made these last night with pumpkin puree that I made. Used the coconut oil, added walnuts & some chocolate chips. I will say that I don’t ever measure the spices – you can never have too much cinnamon! …. They are deeeeeee-lish.

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  146. oh my goodness I cannot say enough about these. now I always have to put my own little twist on everything so I doubled the cinnamon because we love it. I also added a third egg because I doubled the recipe and I don’t exactly measure it to the exactness of everything I also added a little extra vanilla and since I used my own homemade pumpkin that I processed myself from a Cinderella pumpkin I used 2 full cups of pumpkin and it was not a puree–it was somewhere in between a puree and how you would grate carrots for a carrot cake—super moist and so yummy without any kind of additional frosting or butter. doing it this way I doubled the recipe and it made almost 30 muffins and I baked mine in silicone baking cups– honestly every holiday season from now on these will be replacing the traditional pumpkin bread because they are so much moister the way I did it as well as the fact that they bake less than 30 minutes—thank you thank you thank you and yes in my opinion they are definitely the best pumpkin muffins ever

    Reply

  148. Oh yes ! I made a batch of these for my elderly mother to have for an easy breakfast and she loved them so much that I am now making a third batch for her in just over a month. I have never been very fond of muffins until now. You have a convert. Thanks for posting.

    Reply

  149. I am not a big fan of pumpkin desserts, but WOW! I used actual pumpkins, but they were from pre-Halloween ago so they were a bit dry after I took them out of the blender. Since I didn’t have anything on hand, I used apple juice for a little more juice – plus a tad bit of milk. They turned out good, and don’t even need icing or anything! I wasn’t sure I’d like the flavor so much, so I topped them off with a glaze. SO NOT NEEDED. These were amazingly sweet already, and so moist. I have never had anything that was this moist before. Can’t wait to try these again without the apple juice. I think that’s what threw off the flavor a bit & made them taste a tad like gingerbread. Amazing recipe, Julie & thanks for sharing! Definitely going in my recipe book! =D

    Reply

  150. I was so excited at the sound of your pumpkin scones as I had fresh pumpkin in my fridge. I was disappointed to see that you used canned pumpkin…. Is it not readily available where you are? I like all my cooking to be from fresh ingredients when ever possible. Maybe an option of how to use fresh in your recipe would be nice. 😊

    Reply

    • Hi Nicola, we definitely use more canned pumpkin than fresh here, but I have had some readers say they have made this recipe with fresh pumpkin with great success! You can check out other comments to see what worked for them, but I think they just roasted their fresh pumpkins, scooped out the flesh and used the same amount called for in the recipe. Hope this helps!

      Reply

    • I used frozen pureed pumpkin from our garden but they’re completely interchangeable. I drain it before freezing (and sometimes after thawing if it’s still too wet) but it’s still definitely not as dry/solid packed as canned so be prepared to bake your muffins longer (like 25 minutes or more depending on your moisture level).

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  151. Hello! Really good muffins! They didn’t look as smooth as the pictures above but VERY tasty! Took to work for our all day Xmas pot luck, and were a big hit. Thanks!

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  152. Great Muffins ! I made them using Bob Red Mill’s gluten free 1:1 flour and they were delicious and moist. had to bake them a few extra minutes. Can’t wait to try the next batch with raisins.

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  153. I made these muffins numerous times over the past 3 months.
    The first time I used grape seed oil, the next times a combination of butter and/or olive oil, just butter, vegetable oil. The last times I finally had coconut oil on hand and that’s what I now use. The muffins tasted perfect each and every time. I add 1/2 teaspoon ground ginger to it. Sometimes I add part whole wheat and ground flaxseed to make them healthier. I topped them with a caramel and gave them to many neighbors, friends, teachers and health care providers for the holidays and they ALL raved about them. This is my go to recipe for the holidays, much easier than making cookies for everyone. With or without this caramel they are awesome.
    This is the caramel topping I use which you could make as thin or thick as you’d like (longer cooking is thicker but do not overcook or you will make candy)
    3/4 cup packed dark brown sugar
    3 tablespoons unsalted butter
    1 teaspoon vanilla extract
    1/4 cup heavy cream
    1/4 teaspoon salt
    Combine all in heavy sauce pot. Stir over medium heat until smooth. Bring to a boil. Remove from heat and stir until syrupy. Cook a little longer on lower heat if you want it thicker.

    Thank you so much for this recipe.

    Whatever you have left over is perfect to use in crepes or to dip apples in.

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  154. These are the best! You were right! I followed the recipe to a T and they turned out exactly as you described! These will definitely be a go-to from now on! Thanks for the great recipe!!!

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  155. Hi, I made these last night and they’re great! Is there a calorie count available — or should I assume they have no calories since I didn’t see one on the page?

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  156. I made these to your exact recipe and they came out great but too sweet for me. I tried again with half the amount of sugar and they didn’t rise at all. I tried again half the sugar, new baking powder, definitely didn’t over beat, again flat. Is it the sugar which is helping them to rise? How do I get the same results but less sugar?

    Thanks loads

    Reply

      • Many thanks Julie, well at least I know now why they didn’t rise. But do you have any tips on having a less sweet pumpkin muffin or am I destined to either having them sweet or not at all 🙁

        Reply

        • These are on the sweet side Jacqueline. I’m afraid the line between muffin and cupcake is pretty blurred these days! I think you would just have to try experimenting with the recipe – decreasing the sugar by a little bit and adding a little more flour to compensate. I’m not sure if you would find the muffins more on the dry side, but that is how I would do it. Hope this is helpful!

          Reply

  157. THANK YOU!!! My family and I agree that these are the best pumpkin muffins ever.

    For Jacqueline’s info, though, I did tinker with it a bit, and was able to make them less sweet. I substituted 3/4 cup of white whole wheat, left out the white sugar altogether, added 1/3 cup of mini semi-sweet chocolate chips, and added 1/4 tsp ground ginger.

    They were moist and fluffy fresh out of the oven. While suspect that they would dry out faster than a sweeter muffin, I will probably never know. They’re never going to last long enough in my house for me to find out.

    Reply

  158. I made these into mini muffins to share with my fitness class, I veganized it with a simple egg replacer and also used pumpkin pie mix, added a tiny bit or cardamom and ginger and extra vanilla and omg! they were amazing! everyone loved them. I also made them whole wheat and used raw turbinado cane sugar instead of the white and brown.
    I will definitely be making these more often! incredible!
    and doing the mini size muffin pan i made about 50! great for holiday potlucks 🙂

    Reply

  159. Amazing muffins! I substituted the flour with gluten free flour, used a 1 3/4 cup of fresh pumpkin (steamed then mashed), left out 1/4 of the white sugar and added a massive pile of chocolate chunks. So delicious thanks for the recipe! It is pumpkin season here in New Zealand and they are so cheap in the supermarket so I am going to make some more tomorrow!

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  160. Julie, My daughter brought your recipe of these moist delicious muffins. My sister is looking for a pumpkin bread recipe of which I have not tasted but she tasted at a church function. She said it was the best she had ever tasted and the baker refused to share the recipe. Can this dough be made into a bread?

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  161. You know they are good when you have to shoo away your kids from eating them! My 14 yr old took 3 and came back for more as I was taking them out of the oven!!! Awesome recipe!!!

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  162. These are my new favorite pumpkin muffin… awesome recipe!! I sub in some applesauce for pumkin because I’d made waffles and added chocolate chips but also made them plain and both were delicious

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  163. Yes! These are perfection. Love them!! Thank you for posting this. I can’t wait to try more of your recipes; I think we have a similar palette. 🙂
    I threw some mini cinnamon chips in the first time I made them, and I ate about five the first day I made them. I made them a few days later with some substitutions because I ran out of two ingredients but I was in withdraw. They were still yummy but I agree there is something to that coconut oil.
    Thanks for the new trick and the awesome recipe!!!
    Btw, I noticed these made me feel full for longer than I thought they would. Must be the fiber of the pumpkin. Very happy about that!! 🙂

    Reply

  164. What is the nutritional value of one of your pumpkin muffins? How many calories are in each one?

    Reply

    • Hi Nancy, I don’t have official nutrition information for my recipes but another reader commented that he calculated 268 calories per muffin.

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  165. I just made these, and they are delicious! I made them exactly as written, except I added about 1/3 cup mini chocolate chips (semisweet) and baked them for about 27 minutes. I live at high altitude (about 5500 ft.) so perhaps that’s why they needed a little longer baking time. The batter almost completely filled my muffin tins, and I was a little afraid they would overflow, but they baked up with the most beautiful dome. The texture is divine, and they are super moist. Thanks for the recipe!

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  166. I just made these and there amazing but I don’t like cloves so I subbed ground ginger turned out great thx for the recipe I will aka these again

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  167. I added 1/2 cup of milk to the recipe so they would not be so dense and be lighter and fluffier. They were excellant!!!

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  168. My husband has been diagnosed with dementia–he rarely makes a comment about the meals that I cook anymore. BUT, when he eats these muffins, he says, “YUM, YUM!” He is absolutely right these muffins are really, really, really good.

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  169. These are awesome muffins but I love muffins for bkfst for me n kiddos on hurried mornings and there is so much sugar… have you tried decreasing the sugar?

    Reply

    • I haven’t tried decreasing the sugar, but I believe some other readers have with success. You can check out the comments to see how others have adapted the recipe to their own taste. Glad you liked them!

      Reply

  170. These truly are the best. I had pumpkin pieces frozen so I just pureed and used those. Awesome and moist, they were a hit. I agree that they were a little too sweet, so next time I will lower the amt of sugar. I love that they use so much pumpkin puree and that really comes out in the taste.

    Reply

    • Sorry Shannon, I don’t have nutritional info for my recipes. One reader commented that they figured the muffins to have 268 calories each.

      Reply

  172. I don’t usually review anything online but these muffins deserve it! I have made them fifteen times since April. My family loves them. They also make great gifts to bring to someone’s home as a thank you.

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  174. I have never left a comment online before this one. These pumpkin muffins are absolutely the best thing ever! I have always been a fan of Starbucks pumpkin bread and now I feel that I can make a better one at home. Thank you for this delicious recipe. I added a little bit of homemade cream cheese frosting for my kids. They loved it!

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  176. These truly are the best pumpkin muffins. I’ve made them several times now and they always turn out moist and delicious. I’ll be making these again today!

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  178. Could you please list the calories, protein, sat. fat, sugar in these I am on Weight Watchers and need to figure out the points for each muffin.

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  179. Wow! These are amazing! If anyone is interested in another vegan version, I subbed in aquafaba for the eggs. Aquafaba is simply the liquid from a can of chickpeas and it is a fantastic egg replacer! Anyway, I used 6 Tbsp of aquafaba (the ratio is 3 Tbsp per egg) and just mixed in the same way you would with the egg. Perfectly fluffy and moist!!

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  180. These are so yummy! I’ve made them a few times now and my very picky 3 year old gobbles them up. Today I added a 1/2 cup of dark chocolate chips and 1/2 cups of chopped pecans. It worked out well, I just had a few more muffins than with the regular recipe. They are decadent!

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  181. These were great! To try to make them a bit healthier I used Greek yogurt instead of oil and 1/3 cup each o f white sugar and brown sugar.

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  182. Hi, I just made these and I couldn’t wait to dig into one-it smelled so fragrant! And yes, it was super delicious! I didn’t have dark brown sugar, only cane sugar so I used one cup and about 1/4 cup maple syrup. Also, the coconut oil I used was just a tad under 1/2 cup. I baked them at 350 for about 18 minutes.

    Thanks you for the tasty little goodies!

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  183. I made these, subbing some of the coconut oil with butter, and man are they delicious. The only basic pumpkin muffin recipe I’ll ever need!

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  184. These were absolutely amazing!! The best thing I’ve ever baked! I roasted a sugar pumpkin and doubled the recipe instead of using the canned pumpkin. It made a dozen muffins and a loaf. The muffins needed about 30 minutes in the oven and the loaf about 50 minutes. I can’t thank you enough for this recipe!

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  185. Hi Julie, these muffins sound really good. Can I sub coconut sugar for the dark brown sugar? If so, should I add in a tablespoon of molasses to make up for the moistness of the dark brown sugar as well? Just wondering.

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  186. These truly are delicious. Thank you for the recipe! I’ve been making them regularly for about a year now, and everyone loves them.
    I’ve found that I prefer them made with olive oil instead of coconut oil; I just like the flavor better, and they are look better for some reason. They stay moist for days.
    You can also reduce the amount of white sugar to about 3/4cup, and they are still plenty sweet. These would also be delicious with cream cheese frosting for a special treat.
    Thank you for sharing!

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  187. Making the second batch of these in a week. So, so great!! First recipe EVER that I didn’t have to tweak. Perfect just the way they are…and my junk-food-junky teen daughter LOVED them! (As did her friends at school who requested their own muffin for lunch the next day…hence the need to make more!)

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  188. My word these are good!

    Just made on batch this morning… sent my daughter to nursery with them for the babies and staff! I’m now making a second batch for our Halloween party tonight.

    Just perfection!

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  190. Made them. Loved them. But have to confess, I added 1 cup of Greek yogurt. Normally I would have used plain but didn’t have any so I substituted vanilla. This meant that I put in a little less sugar and a little more flour. Incredible! Thanks Julie

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  191. I am not a pumpkin person at all, but I found this recipe last fall and decided to make it for my husband and 3 yo. They loved them, but I think I loved them even more. This fall I have made at least 7 batches and given them to coworkers and neighbors and everyone asks for the recipe so I share the pin via Pinterest. Seriously, the most delicious muffins!

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  192. I love this recipe.

    I use roasted pie pumpkins when I can, and always sub maple syrup and molasses for part of the sugar. And I add chocolate chips.

    Making a triple batch right now, as gifts for some people who are writing me letters of recommendation. THAT’S how tasty I thought these were.

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  193. I was looking for a good muffin recipe and these look amazing. Just recently I used coconut oil for the first time in baking when I made a pineapple cake. It’s such a great ingredient, glad to see you’ve used it in these muffins.

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  194. I run a science program at our library. Our current topic is kitchen science. A few weeks ago, we Made these muffins and a different recipe. This recipe won the taste test with the kids. Tomorrow, we’re going to make 120 of these (that’s not a typo – one hundred twenty) to be given out with Thanksgiving dinner at our senior center. We’ve got a group of 4H families joining us for our big bake. Can’t wait! I just finished roasting 6 pie pumpkins. We used 1-3/4 cups of fresh pumpkin purée instead of canned. Thank you for a great recipe!!

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    • That is so amazing! Love that the kiddos are cooking and studying kitchen science! Thanks so much for letting me know, and good luck with the big baking day!

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  196. I live overseas where canned pumpkin is not “just down the street” at a grocery store. I made these with roasted pureed pumpkin. They are delicious! Thank you, Julie, for not simply using “pumpkin spice” in the muffins. I cannot buy that and wouldn’t anyway. I love the taste of perfectly measured individual spices. These were simple to make, and some of the most moist muffins I have tried. These are well-named pumpkin muffins!

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  198. Thank you so much for this recipe. I have made them a whole bunch of times and pass the taste test of my picky eater.I normally bake them following the recipe (because it is perfect) but today I also added 1/2 pumpkin and half yam puree ….with a bit of unsweetened coconut flakes. I freeze these all the time. Pop them in my sons lunch and they are good to go!
    Thanks again

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  199. Must be awful living somewhere where you can’t access fresh fruit and vegies. Are you on an Antarctic base or the ISS or something — that’s the only reason I can think of that would make anyone substitute canned pumpkin for the real thing. If you swap out the over-processed canned rubbish and use a good oil or butter instead of the dangerous saturated fat in the fad-food-of-the-month coconut oil, then these aren’t too bad as a lunchbox treat.

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  200. I have made these several times and we all love them! I substitute the white and brown sugar for coconut sugar to get rid of the refined sugars and make it a little healthier. I add about an extra 1/2 cup since it’s not quite as sweet as regular sugar. I also add in chocolate chips, and if I have it on hand, I substitute whole wheat flour for the white flour. My whole family loves these!

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  202. I cut out the brown sugar and added chocolate chips. They were a big hit in my house. Didn’t taste the coconut oil at all.

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  203. I made this recipe yesterday and I am very glad I cut the sugar in half or they would have been WAY too sweet. But with half the amount of white sugar and half the amount of brown sugar these were delicious! I also added ground ginger along with the other spices. I love the texture of muffins made with coconut oil and these did not disappoint. Very moist yet light. I will definitely make them again.

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  204. Do you measure out 1/2 cup of solid coconut oil and then melt it, using whatever it melts down to? Or do you melt some coconut oil first, and measure out 1/2 cup of the melted oil? Just want to be sure I get the measurement correct and don’t mess up the muffins. 🙂

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      • Thank you! If what I melt turns out to be more than 1/2 cup, can I pour the rest back into the jar of solid coconut oil? Will it harden without affecting the solid coconut oil already in the jar? I’ve never cooked with coconut oil before in either form.

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  205. These are my family’s favorite muffins! We make them before every road trip and bring them along to eat as breakfast and snacks. I use two medium sweet potatoes (peeled, cubed and roasted) instead of the can of pumpkin because you can’t get canned pumpkin here in Australia, and we actually like it better! The sweet potato is so sweet that I cut the white sugar down to 1/2 a cup.

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  206. I made these tonight with gluten free flour, and coconut sugar for my sons allergies. I also cut the cinnamon in half and nixed the clove. These are AMAZING! Thank you so much for the inspiration and recipe!

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  207. I had some frozen pumpkin pure to use up from my freezer. Yours was the first recipe that came up on a search. They were great! I added some oat flour, flax seed, pumpkin seeds, choc chips and walnuts. The muffins were huge. Thanks for sharing your recipe. 🙂

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  208. Hey Julie, this recipe looks amazing. I’m so keen to try it out. 🙂
    I was just wondering if your cooking in Fahrenheit or Celsius ?

    Thank you for sharing this recipe
    🙂

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  209. Yum! I do love a good pumpkin muffin, and these are great! I used white whole wheat flour and cut the white sugar in half. I also used half melted butter and half melted coconut oil. I got 19 muffins out of this recipe, and they still rose nicely and had pretty round domes. Thanks for the recipe!

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  210. just wanted to leave you a note to let you know that these are, and have been my go to muffins for a while now. My husband asks for these regularly and my kids LOVE them as well. Thanks for the great recipe!

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  211. These came out great! They had a great size and shape and were super moist and flavorful! I serve them with a slab of butter and brown sugar sprinkled on top 😛

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  212. I made the pumpkin muffins today and they are great! I used half coconut oil and half butter because that’s what I had and I pressed chopped pecans in the tops and love how they look and taste. I also cut down on the sugar and used coconut sugar for half of it.

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  213. This is now our go to Pumpkin muffin recipe! I just printed it off and taped it to the inside of one of kitchen cupboard doors. A place of honor reserved for recipes that we use regularly and the kids make themselves. My 12 year old daughter made them again yesterday and they are excellent. Thanks! Lois @tuckamoorwildcrafts

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  214. I made these today, using gluten free flour (and no baking soda), and they were amazing. Your recipe definitely makes the spices pop. Thank you. This is definitely a new favorite

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  215. Just pulled them out of the oven a few minutes ago….delicious! I used Canola Oil and added about a cup of chocolate chips. I must have made them a little smaller, because I got 18 muffins out of the recipe. Definitely a keeper recipe!

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  216. These are incredible. This was the 6th pumpkin bread / muffin recipe my son and I have tried on our path to finding “the one.” This is IT! I added 1/4 cup of a raisin and walnut blend to the mix.

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  217. So I made these – they taste amazing!!! But…. I struggled to get them to bake and rise in the middle?! After 30 minutes I took them out and still had a jiggle in the middle. I let them cool in the pan. My husband and I were planning to serve these at a brunch but because of the slight underbake in the middle I choose to skip serving them. We did however eat them ourselves- (we don’t worry about the egg thing) so we enjoyed them with a spoon instead. Any ideas what I did wrong?! Like I said – tasted amazing but I couldn’t get them to set?

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    • Hi Kiki! I’m so sorry they didn’t quite turn out right. I’ve had so much great feedback on this recipe but I appreciate you taking the time to leave a comment as well. The only thing that comes to mind is that maybe your pumpkin purée was not as thick as it typically is. Did you use happen to use Libby’s or a different brand? I used one brand that actually came in a box and was a pourable consistency. I had to add more flour to thicken the batter.

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  218. Just wanted to take a minute to say thank you for this recipe! I have made it countless times over the years. My son LOVES them and begs for them! I even sent them to daycare as his birthday treat.

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