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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!

Best Ever Pumpkin Muffins on a metal cake stand.

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.

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!

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!

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

★★★★★ 4.8 from 356 reviews

Author: Julie
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

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

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes

Recipe adapted from Sally’s Baking Addiction If your coconut oil is solid, warm it up a bit so that it is in liquid form.

Nutrition

Serving Size: 1 Muffin
Calories: 267
Sugar: 25g
Sodium: 209mg
Fat: 10g
Saturated Fat: 7.8g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1.8g
Protein: 3.4g
Cholesterol: 31mg

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