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Best Ever Pumpkin Muffins

October 6, 2014

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Best Ever Pumpkin Muffins on a metal cake stand.

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 Muffin with its wrapper pulled down and more muffins on a metal cake stand in the background.

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 on a metal cake stand.

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 Muffin with its wrapper pulled down and more muffins on a metal cake stand in the background.

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 Muffin with its wrapper pulled down and a bite taken out of it, with more muffins on a metal cake stand in the background.

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 - perfectly sweet with just a little spice!

Best Ever Pumpkin Muffins

★★★★★ 4.8 from 276 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 1x
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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

Scale
  • 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.


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

Keywords: muffins, pumpkin muffins, pumpkin, fall, baking

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Filed Under: Bread, Breakfast, Dessert, Healthy, Snacks

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Comments

  1. Janet says

    April 20, 2022 at 3:27 pm

    I just baked these pumpkin muffins and I have to agree that they really are best! I’m usually not a big fan of pumpkin bread or muffins, but I had a can of pumpkin (minus one tablespoon that I tried to give my little dog, but she turned up her nose at it). So, I made these muffins and just had one with coffee; they are amazing! I usually don’t leave reviews, but I had to for these because they’re so moist and flavorful.

    ★★★★★

    Reply
  2. Jillian says

    April 25, 2022 at 3:13 pm

    I made a double batch of these but only used one cup of packed brown sugar and they turned out great half the batch I added sunflower seeds and hemp seeds as well and my kids love them!

    Reply
    • Cathy Fair says

      May 2, 2022 at 8:16 pm

      Hi Julie@lovelylittlekitchen
      Do you think the pumpkin cheesecake recipe could be used as full size muffins instead of mini muffins?
      Thanks
      Cathy Fair

      Reply
      • Julie says

        May 2, 2022 at 8:47 pm

        Yes, I think I have made them that way a while back. Adjust cooking time to 20-22 minutes.

        Reply
        • Cathy says

          May 2, 2022 at 11:16 pm

          Thank you Julie. If you have 14 ounce cans of pumpkin will it still work or do I need to adjust recipe or go back to the store and look again?!! Can’t wait to try these!

          Reply
          • Julie says

            May 2, 2022 at 11:22 pm

            That will work just fine.

  3. TJ says

    May 12, 2022 at 7:31 pm

    Is the canned pumpkin for use for pumpkin pies, unseasoned, the same as pumpkin puree?

    Reply
    • Julie says

      May 12, 2022 at 8:26 pm

      Yes, as long as it’s not pumpkin pie filling (with sugar added) it should be good.

      Reply
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