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!
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
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- 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.
- 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.
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.
- 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
I have made this recipe 5 times in the last 2 months with consistent results and they are so yummy. I like to top them with salted roasted pumpkin seeds…so good. Thank you 😊
Made this recipe today
I halved the amount of white sugar
They turned out and tasted very good
Absolutely delicious! I did not have coconut oil, so I used canola oil. They turned out very flavorful and extremely moist.
Love this recipe. I’ve made it several times. Prefer it without the nutmeg. Also made for an autumn baby shower and added cream cheese icing to make them into “pumpkin cupcakes”! They were a hit and are a favorite of our family.
Elizabeth Buckner says
This is our family’s favorite muffin recipe! Thanks so much for sharing!
So yummy! I used a flax egg instead of a chicken egg, and made 24 smaller muffins instead of 12, and they still were so yummy.
Sara W says
What on Earth is a flax egg?
Sara W. says
Just Googled it…fascinating. Not an actual egg but a worthy substitute. I learned something new this evening – thank you!
Join the club… I never heard of a flex egg either. I don’t know that I’ll ever get the chance to try using it, but it was interesting to learn this new concept.
Pamela grado says
These were amazing! My picky 2 year old loves them (and ate a lot of the batter too) and I got about 18 medium muffins and ate way too many!
I modified to make them mostly vegan (plus honey) and they turned out sooo well! I took them out right at 20 min and they were super moist!
I used whole wheat flour,
Replaced 1 egg with 1tbs ground flax seed+ 3tbs water
Replaced 1 egg with 1/4 c applesauce
Replaced white & brown sugar with 1 c honey/maple syrup mixed (probably 3/4c honey and 1/4c syrup)
Susan Hooey says
No baking powder?
Estee Aijian says
These are awesome. I’ve made them dozens of times. I always cut back in sugar and add ground flaxseed… they’re awesome
I made these today! These are also the best pumpkin muffins I have ever tasted! Thank you so much for sharing this recipe with us.
Best muffins ever!!! Do you think you could use this recipe for baked doughnuts?
not as is you would have to adapt it cause donuts need to rise, would want baking powder not soda, and would need a drier dough.
these were delicious. I love that you adapted the recipe to use up the whole can of pumpkin.
I made mine half melted butter half coconut oil, but my tops were drier looking than yours, could have benefitted from frosting or pieces of candied ginger on top, but they didnt last long enough to bother, they are that good…next time I will go all coconut oil. I also halved the white sugar, added ginger powder, and a handful of golden raisins. Exceptional taste. Thanks.
Tania Conroy says
They are THE best. Can’t even count how many times I’ve made them since I discovered this recipe. Perfection.
Excellent! Added some mini chips. 🙂
Can I make this in a loaf pan instead?
Debbie C. says
Easy delicious! I added 1 1/2 c. leftover crushed pineapple from Easter therefore I increased the flour to 2 c.(*1 c. White flour 1 c. Whole wheat flour) reduced white sugar to 3/4 c. reduced oil to 1/4 c. canola oil. Muffins were super moist and made 12 large size muffins. My family said they tasted like healthy pumpkin apple muffins.
Made these tonight and so good! I followed the recipe except I used gluten free flour. Can’t tell the difference! Definitely a keeper! I have found I need to bake a little shorter time for muffins in my oven so only baked for 17 minutes. Perfection!