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
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Best Ever Pumpkin Muffins
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract.
Instructions
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Recipe adapted from Sally’s Baking Addiction If your coconut oil is solid, warm it up a bit so that it is in liquid form.
Nutrition
- Serving Size: 1 Muffin
- Calories: 267
- Sugar: 25g
- Sodium: 209mg
- Fat: 10g
- Saturated Fat: 7.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.8g
- Protein: 3.4g
- Cholesterol: 31mg
Linda says
They look fabulous! I can never find pumpkin puree. Can I use Libby’s canned pumpkin pie filling?
Julie says
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!
Beth says
Hi. I just made these today with Libby’s pie filling. It’s all I had. They came out great! My kids loved them. But I will try them again with the puree, when I get some. Thanks! 🙂
Julie says
Good to know they work with both pumpkin puree and pumpkin pie filling. Thanks for leaving me a note.
cynthia says
I have made this recipe with pumpkin ouree and also used the pumpkin pie filling … just adjusted the seasonings a bit … both times they were wonderful!!
Julie says
I’m so glad to hear that Cynthia. Good to know!
Jennifer Romano says
Love these have made them three times I use a pumpkin spice from target in place of the other spices and make my own brown sugar by adding 1tsp of molasses and add sprinkle of sugar in the raw to the top before baking and my goodness they are so great!!
★★★★★
Brittany M. says
How much of the pumpkin pie spice did you substitute? 🤔
Heather says
If you’re using a pumpkin spice, how much would you use ?? Thank you 🙂
Julie says
I would try 1 teaspoon cinnamon, and 1 teaspoon of pumpkin spice. Hope you enjoy!
Diane says
How much pumpkin spice do you use?
Michelle says
How much pumpkin pie spice do you use?
Michelle
Sheenalo says
Brilliant recipe and also a fan of Sally’s Baking Addiction! I used fresh pumpkin I’d frozen. I made double the recipe and ended up with 24 and a loaf!! All good tho as they were delicious!!!!
★★★★★
Mary Denton says
These. Are. The Best. Ever!!!!! I made the recipe to the letter and it is DELICIOUS! Do you happen to have a lemon loaf recipe? The ones I’ve tried so far just don’t measure up – to you-know-who coffee company.
Julie says
Thanks so much Mary! Haha!!!
Nora says
Hi there can I also use fresh pumpkin purée from cooked pumpkin?
Julie says
Yes you can! I’ve had some bakers tell me these muffins are even better that way.
Wanda says
Really good recipe! I had to use gluten free flour and I used vegetable oil (all I had on hand). I made two batches, one with fresh pumpkin and one
With canned. Both turned out delicious. Thank you for such a delightful treat!
★★★★★
Julie says
Glad it worked out well with the gluten free flour, thank you for letting me know!
Neil fleming says
thank you so much my family and i loved them
Julie says
These are two of my favorite lemon recipes!
https://lovelylittlekitchen.com/vanilla-bean-lemon-bars/
https://lovelylittlekitchen.com/mini-iced-lemon-pound-cake-loaves/
Kathy says
Can you substitute coconut oil for something else?
CYNTHIA JAEGER says
Do a Google search on you-know-who coffee company for Lemon loaf there are recipes out there.
Alexander says
Just made these both regular and mini for my kids. It was my first time ever baking with pumpkin and I have to say, this recipe came out amazing! They were the perfectly sweetened and flavorful. Thank you!
★★★★★
Donna says
Thank you. These where a hit!.
I used fresh crown pumpkin. Roasted in the oven n blended it up in the blender with a little bit of water.
Also I subbed out 1x egg as we whete short with a cup 9f homemade apple sauce.
About to make another batch now but double. They froze well in kept for days in cupboard in air tight box
★★★★★
Becky Huffman says
I made this with fresh pumpkin that I pureed. I also used mini loaf pan. These were incredible. My new favorite pumpkin muffin recipe.
★★★★★
Kaylee says
How much pumpkin purée did you use?! 🙂
Julie says
This recipe calls for a whole (15 ounce) can of pumpkin purée. Enjoy!
Dianna says
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.
Julie says
That’s so awesome. Love that you made them with fresh butternut squash.
Sue-Ann says
I also made mine with fresh pumpkin … delicious!!!
Julie says
Yum, thanks Sue-Ann!
Lesa Tyson says
I will try butternut squash next time. I just made the pumpkin muffins, but made some adjustments, since I am on a weight loss regimen. I substituted whole wheat flour, Trivia white and brown sugars, and used canola oil instead of coconut oil and they came out fantastic
Paige says
FANTASTIC! The most moist- and perfectly dense pumpkin muffin I’ve ever had 🙂
★★★★★
andreea lupus says
this time i used butternut squash i turned out like the best kind of muffins in the world
Julie says
I’m so glad, I’ll have to try that next time!
Julie says
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.
Julie says
Oh that’s ADORABLE! Glad they were a hit!
James says
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!
Terri says
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!
Marie-Claude says
Thank you for your comment about the half-n-half. The batter was a little thick and I was afraid the muffins would turn out too dense or dry so I added about 1/8 cup of sour cream (no half-n-half on hand). That did the trick. It’s the first time I make this recipe and YES, they are the best pumpkin muffins I’ve not only ever baked but also ever eaten!! Awesome recipe! *****
★★★★★
Samantha says
I’m making these now and recipe calls for baking soda… I usually use baking powder when making muffins so they rise… I’m wondering if that was the problem with previous comment…
Mona says
If your batter was a bit stiff, you may have been over mixing without realizing it. Try adding the baking soda at the end.
★★★★★
Janet Morgan says
My new go-to recipe. Everyone loves them!
★★★★★
Kate says
Why not use real pumpkins and cook them?
Nicole v says
Thats what i do for all pumpkin treats. I buy a pie pumpkin from the market and bake it, scoop out the meat, puree it and use the homemade pumkin puree for everything i bake that uses pumpkin!
robin says
me too! i freeze extra so i’m always ready to bake something pumpkiny.
Julie says
Great idea!
Chalese says
How much fresh pumkin do you use?
Bonnie says
Use the same amount of fresh pumpkin as canned.
Kathy says
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.
beth says
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.
Julie says
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.
Susie says
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.
Karen Kasseroler says
I bake GF. I followed your suggestions and the muffins were perfectly delicious. I like nuts and coconut flakes so I added those to the recipe. This will definitely be a go to recipe.
★★★★★
Regan says
A great gluten free option would be coconut flour. I used coconut flour because I follow the paleo diet and it was still amazing 🙂
Susan says
How much coconut flower did you use? Would like to try it. Thanks
kelly says
did you use the same amount as the recipe called for or less..i heard its more absorbent
Merrilee says
Did u also add Zanthum to the coconut flour?
Jessica says
First time I made these I cracked a double yoke egg. And it was the second egg that came out double yoke. The turned out super fluffy and and dense. I made them a second time. Double yoke again lol. Third time the eggs turned out normal. But the texture wasn’t as fluffy and dense. So ever since I added an egg yolk to the recipe.
★★★★★
Sharon Ridenour says
I made these last night and they are delicious! Even better with cream cheese frosting.
Julie says
Oh yes! So glad you love them too.
Sarah says
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!
Jennifer says
Just made these and took them out of the oven. Are they good hot or should they sit for a day like pumpkin bread?
Julie says
Now that I think about it, I think they do taste better the next day, but I can’t resist eating them warm either! Hope you enjoy.
Jennifer says
Best pumpkin muffin recipe I have tried. I used whole wheat flour, only a half cup of granulated sugar and added toasted pumpkin seeds to the batter and the tops. Very happy with these.
★★★★★
Sheila Pankros says
I agree the muffins are delicious but they are out of this world a few days after baking! I made them according to the recipe.
★★★★★
Melanie Ravenscroft says
Can you substitute crisco oil for coconut oil?
Tiff says
Great recipe! Made these with my nephew and they tasted beyond delicious! I made them with real canned pumpkin puree (15oz) can purchased from Trader Joe’s. If you have one in your area you can purchase it there.
★★★★★
Julie says
Wonderful, thank you!
Susan says
How much fresh pumpkin purée should I use?
Jennifer says
Great recipe and texture but way to sweet for my liking. I did sub 1/2 butter with the coconut oil as I prefer the taste combo and it worked great. Will try again with less sugar (maybe half) and see how the come out. Also used whole wheat pastry flour which is all I bake with!
★★★★
Brooklyn says
When I was in high school, my best friend and I found my mom’s cook book and made pumpkin muffins from a recipe in there, and my little sister was OBSESSED. That next fall, when she asked me to make them again, I couldn’t find the recipe. From then on, every year, I would try a new one, and they never were as good as the first. I came across your recipe about a year ago (I think), and when I sent a batch to my sister, she called me and said “YOU FINALLY DID IT!” They turn out so amazingly moist and delicious every time! Thank you for putting an end to my 10 year search for a great pumpkin muffin recipe!
★★★★★
mara says
I doubled the recipe and left out 1/2 a cup of sugar and used Molasses because I did not have brown sugar on hand. I also used half coconut oil and half butter – these were AMAZING. So delicious! And the texture is perfect. Thank you for sharing!
★★★★★
Alaska says
I have made these numerous times and they were delicious. I don’t know if you’ve modified it or what but they turn out terrible.
Not enough flour.
I wish I could add a photo. I’m an avid baker and I’m sad that these are different than before.
Rosa says
This was a delicious moist muffin even with a few modifications. I used 1 cup whole wheat pastry flour and 3/4 cup unbleached white flour, reduced the sugar by almost half, used egg-replacer instead of the eggs and added 1/2 cup chopped pecans and 1/2 cup raisins. So tasty even after 3 days. I will make this recipe again!
Angel says
By far the BEST EVER pumpkin muffins I’ve ever made. These are delicious, moist and were a huge hit at my house. Thank you for the great recipe.
★★★★★
Julie says
Angel, thank you for letting me know how they turned out for you. We love them too!
Noa says
i’m in the process of making these right now. just popped them in the oven! i’m so excited!!
Doris says
Had anyone used choc chips/white choc chips/mini choc chips with this recipe??
Linda says
I would like to use mini loaf pans for this recipe. Would it work okay?
Jeanne says
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.
Julie says
You’re welcome Jeanne! Glad you like them too 🙂
Melissa says
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…
Julie says
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!
Brittany says
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!
Julie says
Awesome! Very cool that you can substitute ground flax for an egg. Thanks for the tip!
Laura Poteet says
I just made these this morning using the flax egg substitute and they are awesome! I am definitely sharing this with my vegan friends! Thanks for a great recipe!
Julie says
You are very welcome Laura, thanks for sharing!
Kristy says
you can use ground chia as well, that is what I use, 1 tbsp ground chia 3 tbsp water, they are referred to as a chia egg
Vie says
Thanks for the tip to make these healthier. They look great, but they are so very unhealthy with so much sugar, fat and cholesterol, I’d feel “not” so happy afterwards!
★★★
Karrie S. says
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.
Min says
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 😉
Linn and Thomas says
We have all the ingredients on hand, too! Haha, can’t wait 🙂 I love the fall
Victoria says
Yum yum yum!!! I love pumpkin season but have yet to make muffins yet. These look so good! Can’t wait to try!
Corrie says
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!
Julie says
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!
Melody says
Can I use coconut oil unflavored it’s all I have.
Krista says
These are a little too sweet for my taste. How much did you cut back on the sugar?
Traci says
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?
Julie says
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!
Nova says
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
Julie says
So interesting! Thanks for sharing.
Tai Badalato says
I don’t have the coconut what can u use to substitute
Julie says
Hi Tai, you can substitute another kind of oil instead of using coconut oil. Vegetable or canola oil would be fine.
Pam says
I used canola oil instead because my kids do not like anything coconut (and always know when I try to sneak in coconut oil in baked goods). I’m going to try using applesauce instead next time to reduce the overall fat.
Carla says
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.
Jennifer says
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!
Julie says
Great tips for using fresh pumpkin Jennifer, thanks so much!
Hannah says
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!
Julie says
I prefer to use vegetable oil in muffins over butter. My coconut oil is liquid at room temp. Hope you enjoy!
Nancy says
Made them exactly as written and they’re perfect. Super easy to make. Wow – moist, tasty, and they look beautiful, too. Brought some to a neighbor who promptly ate 4 in a row! Can’t wait to make them again.
★★★★★
Yvette says
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.
Julie says
Good to know!
Yvette says
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.
Jody says
I stopped using unrefined coconut oil due to the strong flavor as well. Also it tends to taste soapy in foods when it’s cooked or baked.
Andrea says
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.
Bailey says
I was looking to see if anyone had done this! Thank you for posting!
Julie says
You are welcome, Bailey!
Diane says
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!
Julie says
Sounds great Diane! Glad you liked them!
rosa tanner says
can I melt solid coconut oil ?
Julie says
Yes, you can melt it. Just takes about 10 seconds in the microwave.
Rosie says
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
Julie says
Rosie, I haven’t tried them with whole wheat flour but one of my readers has. Check out the comment above from Corrie. Hope you enjoy!
Jonina says
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! 🙂
Julie says
I’m so glad they turned out well! Thanks for letting me know!
Kelsey says
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!
Julie says
You are so welcome Kelsey! Good to know they worked with the homemade puree.
Shirley says
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?
Julie says
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.
Lisa says
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!
Julie says
Yay! Glad you love them too!
Melanie says
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!!!
Vicky says
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!
Julie says
That’s great! Thanks for sharing.
suzanne clark says
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
Julie says
Wonderful! You are so welcome.
Jaynee says
These were yummy!
Try serving them with a dollop of pumpkin butter (I get mine at Trader Joe’s).
New addiction!
Karissa says
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!
Julie says
Yes the ratios are correct. Enjoy!
Karen H. says
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!
Christy says
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! 🙂
Christy says
Also, I subbed an all-purpose gluten free flour and it worked wonderfully! These are some tasty, tasty muffins. Thanks for the recipe!
Julie says
Thanks Christy, love the way you made them!
Claire says
I’ve made these twice with a gluten free flour substitute. They come out fantastic! Make sure to use a blend with xanthum or guar gum and not just flour and starch blend. Thank you for the recipe! You’ve made my GF pumpkin loving family very happy!
Julie says
I’m so glad to hear that Claire! Sounds like you are doing a great job cooking for your GF family.
Hunter says
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.
Julie says
That’s great Hunter! Wish we could bring homemade baked goods to my kiddo’s school!
Jennifer allen says
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!!!
Julie says
Good for you for making your own pumpkin puree!
Nicole says
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 🙂
Julie says
Love your healthy version Nicole!
Ee says
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 🙂
Julie says
Love it! Glad you agree Emily!
Mar_Bee says
Great muffins! I added a few “yummies” as my husband calls them to jazz them up a bit for a change, but they are just as good as written. I added chopped crystallized ginger, dark chocolate chips, and a few chopped pecans. Delightful!
★★★★
Ashley says
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!
Julie says
Love that you were so resourceful with the bananas. Might have to try that one!
Lorraine says
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
Julie says
Thanks so much for letting me know how to make them gluten free! So glad your daughter enjoyed too.
Amy says
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!
Julie says
Great idea to do half with chocolate chips and half without! Sometimes I can’t decided which way I like them best, so why choose?
Traci Nelms says
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!
Julie says
Wonderful, sounds great!
Celine says
How much honey did you use?
Christina says
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!
Sherry says
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
Lynne says
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!,
Linds says
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.
Chris says
Do you think raisins would be a good addition to the muffins?
Joshua Solis says
These look delicious! Should the coconut oil be melted or should it be creamed similar to a butter? I cannot wait to try these.
Julie says
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!
Joshua says
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!
Amber3 says
How many cups/grams is 1 15 ounces? Non-metric measurements are so confusing!
Julie says
A 15 ounce can of pumpkin puree is 425 grams or almost 2 cups.
Rebecca says
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!)
Julie says
Glad it worked out! I’ll make a note in the recipe to make sure the coconut oil is in liquid form. Thanks!
Valerie Comeau says
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.
Julie says
Awesome Valerie!
Farida Sekhar says
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.
Julie says
That’s wonderful! I would like to try them with the creamy coconut milk.
Rachel says
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!
Julie says
Way to use the whole pumpkin Rachel! So awesome.
Maria says
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.
Julie says
That says a lot Maria. Happy you love them as much as I do!
Veronica says
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!
Julie says
You are very welcome Veronica. Makes my day to hear how much you love them!
Laura says
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!
Julie says
I’m so happy to hear that! You are so welcome Laura.
Martha says
Cooked these this morning using fresh pumpkin. Indeed, the house smells wonderful, and they are just as moist and delicious as advertised.
Julie says
Wonderful Martha!
Audrey says
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!
Julie says
I don’t know the nutritional info, but I do love that you put them in jars. What a great idea!
Ethan says
for anyone in the future wondering, i added it up, and i think there are about 268 calories in each muffin. enjoy!
Julie says
Thanks Ethan!
Jay Geeganage says
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
Julie says
You are welcome Jay! So happy to hear that!
Deena says
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!
debi says
I’m at my son’s and they don’t have nutmeg any suggestions?
Julie says
I think the spice is just right with the nutmeg, but you might just leave it out and see how you like them.
gina says
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!
Julie says
So great Gina! You are very welcome.
Heather Angell says
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!
Julie says
Good to know it works well either way – thanks for letting me know!
Liz says
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?
Jan says
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.
Julie says
Thanks Jan!
Jana says
Wow, I just found your website last week and made these muffins today, and they are delicious! 🙂 Up next is chili for the game!
Julie says
So glad you found me Jana. Hope everyone enjoyed the chili!
Saundie says
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 🙂
Kari says
Made these today and couldn’t resist putting a Maple-Pecan Crumble on top…AMAZING! Thanks for the inspiration 🙂
Julie says
Perfect combo! Love it Kari!
Melissa says
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!
Julie says
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!
Sam says
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…
Meg says
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. ✌🏼
Mary-Lou Harrison says
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.
Julie says
Thank you Mary-Lou!
Karen Taipalus says
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!!
Julie says
Sounds great Karen!
Loretta says
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.
Anne Marie Stewart says
Made the pumpkins muffins for the first time today, they were moist and delicious. Great recipe!
Amy Anderson says
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
Julie says
Wow that’s a big deal! Thanks Amy!
Jessica F. says
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!
lara morakhia says
made these today and they turned out fantastic -i substituted coconut oil with grape seed oil and they are super moist and fluffy -thanks
Julie says
Wonderful Lara! Glad you liked them.
Lesley says
These muffins are absolutely delicious. Is it possible to somehow make them into a cake, and then do a simple frosting? I just wasn’t sure what size cake pans to use, how long to bake, etc.
Julie says
Hi Lesley, I’m glad you liked them. This is one of my favorite pumpkin cake recipes…. https://lovelylittlekitchen.com/pumpkin-spice-bundt-cake/
Patricia says
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.
Julie says
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!
Michelle says
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!!!!
Julie says
Thanks Michelle!
danielle says
love love love this! i loveee pumpkin & needed something i can have that i wont feel bad about eating and this is amazing!
Julie says
Thanks Danielle!
Nicole says
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!!
Julie says
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!
Domonique Wilson says
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 : )
Julie says
Thanks so much Domonique. Great tips!
Sarah says
These are delish!! Thank you for sharing!
Julie says
So glad Sarah! You are welcome.
Rebecca says
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!
Julie says
Thanks Rebecca. Glad you both enjoyed!
Robyn Seavers says
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
Robyn Seavers says
Btw I used an ice cream scoop and was able to get 20 muffins
Julie says
Wonderful! Thanks Robyn!
Rebekah says
My family and I devoured these muffins in less than 24 hours! Thanks for the perfect pumpkin muffin recipe :-). I shared a link to your recipe as well as reviewed these muffins on my blog. http://his-girl-friday.com/2015/09/08/things-i-love-right-now-cute-maternity-jeans-pumpkin-muffins-norwex-veggie-wash-and-other-fun-stuff/#more-25559
Kathy B. says
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.”
Katrina says
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.
Julie says
Wonderful! Good thought to add a little more applesauce to make up for the difference in the pumpkin. Thanks Katrina!
Erin says
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.
Julie says
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!
Tanisha says
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
Julie says
I totally hear you on the stress-baking Tanisha! Maple glaze was a good call! Best of luck to you!
Pam says
Ooops, forgot the baking soda. I was wondering why they were so flat, LOL. Still delicious though.
Julie says
Oh bummer! Glad they were still yummy.
Devorah says
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!
Julie says
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!
Ana Sullivan says
I tried these muffins yesterday…. first day of fall. They came out absolutely perfectly. See my post on them: http://www.thelostapron.com/2015/09/pumpkin-muffins-old-meets-new.html
Julie says
Thanks Ana! So glad they turned out well for you.
Jennifer says
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!
Julie says
I make these all the time too, especially now that fall is finally here! So glad you liked them Jennifer, and thanks for letting me know!
Annie says
Looking forward to trying these today! What could I use instead of coconut oil? Thanks!
Julie says
Hi Annie, you can substitute vegetable or canola oil for the coconut oil. Enjoy!
Grishma says
These were absolutely delicious, thank you for sharing!! I will keep this recipe forever 🙂
Julie says
Wonderful! So glad you enjoyed.
Nancy Taylor says
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
Julie says
Nancy, I haven’t tried that before, but I think it should be fine. How cute!
Janell says
These are perfection! Just what I wanted in a pumpkin muffin — more pumpkin flavor, less spice flavor.
Julie says
Exactly Janell! Glad you love them like I do.
Sara says
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!
Julie says
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!
Amanda says
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!
Julie says
They may not have quite the same flavor, but I think they will still taste good, so I would say go for it :0)
ruth says
Can u adjust the recipe that i use pumpkin pie filling
Julie says
Ruth, I’m afraid that would change the recipe quite a bit, so I can’t really say without testing it out.
Patricia says
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.
Julie says
I love the smell of fall baking. So glad you liked them!
Rachele C. says
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 🙂
Julie says
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!
Helen says
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
Julie says
Thanks so much for leaving me a note Helen. I’m glad these muffins were enjoyed.
Leta Paine says
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.
Julie says
I’m so glad Leta, thanks for your feedback.
Leta Paine says
I made the muffins! turned out perfect. I made them with whole wheat flour , choc chips, pecans and leftover pureed sweetmeat squash from last year! This will go into my favorites!
Julie says
So happy to hear that!
francine says
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!
Julie says
Thanks Francine!
Jennifer says
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.
Julie says
Always nice when you can use up what you have on hand. So glad you liked them!
Heather says
These are the best muffins I have ever had. They are so fluffy and absolutely delicious. Thank you!
Julie says
You’re welcome Heather!
Bigi says
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!
Julie says
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!
emanuelle says
How many calories do you think there is? How much protein sugar etc….
Julie says
I’m sorry, but I do not calculate the nutritional information for my recipes.
Ruth says
I’ve used this in the past to calculate carbs for my T1D sons http://www.myfitnesspal.com/recipe/calculator
Lisa says
I just made these today and they are fabulous! Super easy recipe. 🙂
Julie says
Thanks Lisa!
Gretchen says
I just made these and they are really delicious…and filling!! Or maybe I’m full because I ate so many…! Thanks for sharing!
Julie says
I know the feeling Gretchen, glad you liked them too.
Ericka says
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!
Julie says
Thanks Ericka, I’m glad you found me too 🙂
France says
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!
Julie says
Thanks great, thank you for leaving me a note!
Brenda says
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!
Julie says
Hi Brenda – the dark brown sugar has more molasses. Go ahead and use what you have on hand – it will be fine.
Kelly says
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
Julie says
Thanks Kelly! I’m so glad you agree :0)
tasha says
These pumpkin muffins are the REAL DEAL. I wasn’t sure about the coconut oil but they were truly the best pumpkin muffins ever!
Julie says
Yay, I’m so glad you like them too!
Queine says
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!
Julie says
Thanks so much!
Ayala says
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! 🙂
Julie says
Hi Ayala, I think I would use about 3/4 teaspoon to 1 teaspoon of pumpkin pie spice in place of the other spices listed in the recipe. Let me know how you like them!
Kat says
I used 1 teaspoon pumpkin pie spice and it came out great 🙂
Caryn says
Made these as mini muffins the other day and they were A-MAY-ZING!! Thank you for sharing the recipe! 😃
JoAnn says
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.
Julie says
Perfect, thanks JoAnn!
Alisha Kitti says
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. 😀
Julie says
That’s great Alisha! Thanks for saying hi!
Nicki says
Cannot wait to make these! I am wondering if you know the nutritional facts for the recipe.
Thanks!
Julie says
Nicki, I’m sorry but I don’t calculate the nutritional information for recipes I post here on LLK. Hope you enjoy!
Ruth says
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!
Julie says
Thanks Ruth!
Caroline says
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!!!
Christine says
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!
Jackie says
Made this today!! So yummy! Was my first time to use coconut oil and I couldn’t even taste it. Will definitely bake again!
Julie says
Love baking with coconut oil. Glad you enjoyed!
Natalie George says
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 ❤️❤️
Julie says
How fun Natalie! Glad they turned out well for you.
Jordan says
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!
Julie says
Thanks so much! Love the idea of coconut.
JoAnn says
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.
Julie says
Thank you, JoAnn.
Donna says
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.
Julie says
Thanks Donna!
Lari says
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! 😉
Julie says
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!
ulrike says
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 🙂
Julie says
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!
Elizabeta says
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
Julie says
Thanks so much for your kind words Elizabeth. I found a chart that may be helpful! Good luck, and let me know how it goes!
http://dish.allrecipes.com/cup-to-gram-conversions/
Elizabeta says
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
Julie says
So glad you loved them! And yes, that makes my day!
Abigail says
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.
Julie says
So glad Abigail, thanks for your note!
Julie says
Made these using coconut oil, coconut sugar, organic pumpkin and whole wheat pastry flour – they were…delicious!
Julie says
I’m so glad you liked them Julie!
Phyllis says
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!
Julie says
Sounds great! Thanks for leaving a comment, Phyllis!
Winyah says
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!
Susan says
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 !!!!!
Julie says
I’m so glad you liked them! Thanks for leaving a comment.
Elena says
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.
Julie says
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!
sasha says
they look really good i’m making them now
Vicki Foote says
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.
Julie says
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!
Jeannine says
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.
Julie says
So glad!
Daphne says
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!!!
Julie says
Hi Daphne! I just looked on my can of pumpkin puree and it says 15 ounces or 425 grams. Hope that helps!
Kara Rapp says
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.
Julie says
You’re welcome Kara!
Olga says
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.
Julie says
Thank you Olga!
Ruthie says
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!
Julie says
Perfect! Thanks for your comment Ruthie.
Debbie says
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!
Julie says
Debbie, so glad you and your husband like them!
Beth says
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!
Julie says
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.
Stephanie says
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!
Julie says
So glad!
Hollis says
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!
Julie says
Thanks Hollis, glad it worked out for you.
Shannon says
Made these last night with my home made puree … just had to say these are indeed the best ever pumpkin muffins. Thanks!
Julie says
Great job using your own puree! So glad you loved them too.
Sam says
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:)
Julie says
Good for you Sam, they are hard to resist! Thanks for letting me know how they turned out!
Danielle says
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 🙂
Julie says
They never last long, so good thing they are so easy. Glad you liked them as much as we do!
Vera says
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.
Diana says
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!
Linda says
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.
Julie says
Thanks for that tip Linda, I’ll edit the recipe to be more clear.
Colleen says
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.
Julie says
Wonderful Colleen!
Melissa Weakley says
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
G says
Such a fantastic recipe. These are my go to muffins for
the forseeable future 🙂 thank you!
Diana says
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.
Joey Yang says
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
Julie says
Glad you loved them Joey!
Nicola says
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. 😊
Julie says
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!
Ruth says
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).
Bonnie Lenhart says
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!
Donna says
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.
Julie says
Thanks Donna, good to know!
Carla M says
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.
Julie says
I am LOVING that caramel topping idea! Thanks Carla! Glad you like them.
Hannah says
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!!!
Julie says
You are so welcome Hannah. Glad they worked out so well for you!
Janet Reed says
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?
Julie says
Sorry Janet, I do not list out nutritional information for my recipes. Glad you enjoyed the muffins!
Jacqueline Christon says
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
Julie says
Hi Jacqueline! That is a great question. Yes, the amount of sugar in baked goods does affect the rise. It plays a part in the leavening process along with the eggs, and baking soda. Here is an interesting read about the role of sugar in baking if you have a minute! http://www.finecooking.com/articles/how-sugar-affects-baking.aspx?pg=1
Jacqueline Christon says
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 🙁
Julie says
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!
Dona says
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.
Julie says
Thanks for sharing that info Dona. I’ll have to try your version next time.
Michelle says
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 🙂
Julie says
Thanks for letting me know how they turned out Michelle. Love that you made them your own!
Rebecca says
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!
Carol Kalan says
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?
Julie says
Hi Carol, I’m so glad you all liked it! I adapted these muffins from a bread recipe from Sally’s Baking Addiction. Here is a link to that recipe: http://sallysbakingaddiction.com/2014/09/08/pumpkin-chocolate-chip-bread/
Elizabeth says
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!!!
Julie says
Haha! That’s so true Elizabeth! Glad they are a hit.
Amy says
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
Julie says
Amy, I can’t wait to try these with applesauce! Thanks for your comment!
Karrie S. says
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!! 🙂
Nancy Wright-Clapson says
What is the nutritional value of one of your pumpkin muffins? How many calories are in each one?
Julie says
Hi Nancy, I don’t have official nutrition information for my recipes but another reader commented that he calculated 268 calories per muffin.
Alison says
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!
Julie says
So glad you liked them Alison!
Michelin says
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
Julie says
Glad to hear that you liked them!
Theresa says
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!!!
Julie says
Glad you liked them Theresa!
Marlene Jones says
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.
Julie says
Oh that makes my day, Marlene! So glad you both enjoyed the muffins.
Amy says
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?
Julie says
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!
Beata says
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.
Julie says
Thanks Beata!
Shannon says
Do you have nutrition facts for these? Thank you
Julie says
Sorry Shannon, I don’t have nutritional info for my recipes. One reader commented that they figured the muffins to have 268 calories each.
helen says
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.
Julie says
That’s great Helen! Thanks for taking the time to leave me a note.
pat says
this is definitely gluten free right?
Julie says
No Pat, this recipe is definitely not gluten free. It uses all-purpose flour.
Tammy K. says
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!
Julie says
Thank you for your kind words, Tammy! So glad you like them!
Tiff says
Made them tonight. Holy amazing. DELISH! I agree with the lady who said “like from a bakery!”
Julie says
Thanks so much Tiff!
Tara says
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!
Julie says
Awesome Tara, so glad you like them. Yay for fall!
Julie Silliman says
OMG…these are the best ever pumpkin muffins. I took them to work and everyone enjoyed. Thank you.
Dawn Joy Lindsay says
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.
Adrienne says
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!!
Julie says
Good to know, so interesting!
ElishaG says
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!
Julie says
That’s great Elisha. You know when the little ones love it you’ve done a good thing!
Brittany says
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.
Nana Pfahlert says
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!
Leyla says
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!
Julie says
Thanks Leyla, happy fall!
Tiffany says
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!
Julie says
Good for you Tiffany! So glad!
Patty A says
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.
Julie says
Hi Patty, I have not tried baking with coconut sugar, so I’m not sure. Let me know how it goes if you decide to try it!
Mandie says
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!
Julie says
Good to know, and glad you made them to your own preferences. They are very versatile, and everyone seems to just love them!
Jennifer Moran says
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!)
Julie says
That’s so great! Thanks Jennifer!
Amy Knowles says
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!
Julie says
Amy, so glad you like them. Have fun!
Sky says
Could I replace the brown sugar with honey or maple syrup?
Leah says
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
Julie says
You are very welcome Leah. Glad you could make them work with what you had on hand.
Lindsey M says
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!
Julie says
Thanks so much Lindsey!
Lily says
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.
Julie says
Lily, I’m so glad you like them. Love that you’ve made them your own!
Edwina | Induction Cooking says
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.
Julie says
Glad you found this recipe, Edwina. Hope you enjoy the muffins!
Kathy says
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!!
Julie says
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!
Marjie@homeagainjiggetyjig.com/wp says
We are making these tonight to eat while we watch the Thanksgiving parade tomorrow. Adding extra cinnamon and using pumpkin pie spice, but following the rest exactly. Will report back!
Julie says
Excellent Marjie! Sounds like a great morning!
Tami Fagerland says
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!
Julie says
Thanks Tami, I bet they do taste even better with the roasted pumpkin!
Sakura says
Want to make these as a gift because they look so amazing!!! Does anyone know if they’ll freeze well?
Julie says
Hi! I’ve never tried freezing them, but I don’t see why you couldn’t.
jocelyn says
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
stib says
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.
Whitney says
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!
Julie says
Sounds good Whitney! Thanks for your comment!
Susan says
Very good! I cut the sugar by 1/2 and threw a few choc chips they were a hit will all
Julie says
Glad to hear that Susan! Good to know they are still good with less sugar 🙂
Dense says
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.
Julie says
So glad Denise!
Lissa says
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.
Liddy says
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. 🙂
Julie says
Hi Liddy, great question. You want measure the coconut oil in liquid form. Enjoy the muffins!
Liddy says
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.
Julie says
Yes, if you have extra just pour it back in.
Megan says
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.
Julie says
That’s so great Megan. I can’t wait to try them with sweet potatoes too!
Shawnie says
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!
Julie says
So glad Shawnie, thanks!
Holly says
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. 🙂
Julie says
Holly, so glad to hear yo liked them. Love your additions too!
JoAnn says
I’ve been baking all my life and for some reason I had a problem with these muffins. They took forever to bake
Checked after 25min
Toothpick did not come out clean. Checked in another 5 then another 5min. Finally I took them out. Flavor is great but they didnt cook through. M y oven is fine been baking all week.
Julie says
So sorry to hear that, JoAnn. I wonder if your pumpkin puree was a little more liquidy than the brand I used? Try adding a bit more flour – the finished batter should be scoop-able, not really a pourable consistency. Hope this helps!
Phoebe says
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
🙂
Julie says
I write the cooking instructions in Fahrenheit, thank you for your question. I hope you enjoy!
Kara says
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!
Julie says
You are so welcome Kara! Sounds good.
Anna says
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!
Julie says
Thanks for saying hi Anna! I’m so glad you all love these muffins… and I’m glad fall is on its way!
Kylie says
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 😛
Julie says
Oh I love the butter and brown sugar idea! Yum!
Mary Rogers says
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.
Julie says
That’s wonderful Mary! Glad you could make them to your preference.
Lois McDonald-Layden says
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
Julie says
I love that your kiddos make them! Thanks so much for letting me know how they turned out for you!
Peggy says
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
Julie says
So glad Peggy!
Kristin says
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!
Stacy Mitchell says
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.
Julie says
So glad you found your go-to recipe! We love them too!
Kiki says
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?
Julie says
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.
Lydia says
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.
Julie says
You are so welcome!!! Glad it’s a hit!
debbie says
Made these today. They most definitely are awesome. Will be goto recipe for pumpkin muffins from now on.
★★★★★
Kathryn says
I have made these muffins for my family several times and they really are the best pumpkin muffins ever! I only made one substitute; the first time I made these I did not have any brown sugar so I did 1 1/2 white with half a cup of molasses. Was so good I’ve always repeated it the same. Thanks for sharing, we have really enjoyed it and my son asked for them for his birthday breakfast this year:)
★★★★★
Luann says
These muffins are fantastic. I did cut back on the sugar (1/2 cup white sugar and 1/2 cup brown sugar) and they turned out perfect. I love the way they have a dome like bakery style muffins. Great recipe!
★★★★★
Julie says
So glad you enjoyed them, Luann! They are one of my favorites!
Jacqueline says
Is the cake stand from World Market?
These are the very best pumpkin muffins! I add chocolate chips, sometimes. I’ve been baking them for over two years:)
Julie says
Thank you so much Jacqueline – and yes, the cake stand is from World Market, but it has been a while since I purchased it. I’m so glad you enjoy these muffins!
Paulette says
These muffins were the best! I added raisins and walnuts. I guess I made mini muffins because there was 24. That’s great. Now I can share. Thank you for this delicious recipe!
Julie says
Thanks Paulette! Glad you enjoyed.
Lisa says
These muffins turned out big, light and flavourful! Sometimes pumpkin can make a dense muffin, but these were a perfect balance of moist and light. I did add extra spices to suit my family’s taste. Will definitely make again.
★★★★★
Julie says
Thanks Lisa!
Sherry Farrell says
You described them perfectly! These muffins are simply the best I’ve ever tasted! I did not change or tweek this recipe at all! No need to! It’s perfect! Thank you for sharing!
Julie says
Thank you so much Sherry! Glad you enjoyed.
Ginny says
I have made this recipe with both fresh and canned pumpkin once with raisans and once with chopped walnuts mixed in….but this weekend I tried it with some baked sweet potatoes that I had left over from a family dinner .
They turned out very yummy, I added a little molasses and ginger as well as the other spices…and a crunchy strussle topping with chopped pecans on half for nut lovers.
Will try it with chocolate chips mixed in next.
This recipe seems to be very adaptable to what you have on hand.
Julie says
Hi Ginny, thanks so much. I like how you made them your own!
Jamie says
My brother and I just made this it truly is THE BEST.
★★★★★
Jamie says
I’m 10 & he’s 8. We used eggs from our own chickens. We also used almond flour. I have a dairy allergy & finding a yummy non-dairy recipe is tricky. We think this is the best muffin recipe and so delicious. My brother tried to eat 2 after we made them 🙂
Julie says
Hi Jamie! I’m so glad you guys liked these muffins. How fun that you have chickens! My boys and I made pumpkin muffins today too. Thanks so much for letting me know how your muffins turned out. Keep on baking, and happy fall!
Kaley says
I’d like to replace sugar with maple syrup. What do you suggest I change if anything with the recipe if o try this? There isn’t any liquid I could reduce except coconut oil.
Thanks
Julie says
I think I would just try it as written with the maple syrup substituted for the sugar, and then add a little more flour so the batter isn’t too runny. Let me know how it goes if you try them that way.
Meghan says
Absolutely lives up to the title! Made them as is but with pureed pumpkin from my garden, and I made a “pumpkin spice sugar” (sugar with the 3 spices in the recipe) to sprinkle on top before baking. Thes suckers are not gonna last long!
★★★★★
Julie says
Thanks so much! Glad you like them, and LOVE that you made them with pumpkin from your garden!
Dannielle says
Just made these with my two year old. They are SO good. I made some substitutions. We used 3/4 cup of sprouted spelt flour and 1 cup of AP, we subbed the brown sugar with coconut sugar and we added fresh cranberries. They certainly out perfectly. Will definitely be making these many more times, next time with pecans!
★★★★★
Allison says
My new favorite pumpkin muffin recipe. I made them exactly as written and we couldn’t stop eating them! Now I am making a batch to take to a friend. Thank you for such a keeper of a recipe!
★★★★★
Emma @ Savor the Flavour says
These muffins look so moist and tempting!!
Ana Tupua says
Great recipe! These are moist and flavorful. My new favorite pumpkin muffin recipe and I am very picky.
I did not have coconut oil so substituted vegetable oil and used chocolate chips to for an extra twist. Turned out good but love the plain too. Not too sweet. Thank you for sharing!
★★★★★
maria says
Good recipe, nice crumb texture, flavour, loft, approved by my husband and 5-year old. I hate to be one of those people that doesn’t follow a recipe but it wasn’t as healthy as I wanted it so, armed with years of baking experience, I made the following modifications and I would do the same again in a heartbeat:
– halved the sugar amount, plus 1/8 cup (still used combo of white and brown sugar)
– 1 cup white flour, and the remainder was half whole wheat, half wheatgerm
– added 8-9 semi-sweet chocolate chips to each muffin (I know this because I forgot to add them in to the bowl so sprinkled them into each muffin tin and poked them down with a chopstick)
Next time, I would increase the spiciness by adding a 1/4 of pumpkin spice and then re-adjust from there for the 3rd time around.
Thanks for the recipe.
★★★★
Susan says
Absolutely love these pumpkin muffins. So delicious and moist. Thank you for sharing this.
★★★★★
Julie G says
My son has many food allergies so I made them vegan and gluten free. SO GREAT!! I used flax eggs (2 TBS flax mean and 6 TBS water) and gluten free flour (added 3/4 tsp zantham gum). I also used pumpkin applesauce in place of purée. They are perfect! Put pumpkin seeds on top too. My three year old loves them. Next time I will try plain applesauce and blueberries. I think this is the perfect muffin base for us! Thank you!
★★★★★
Julie says
So glad they worked out for you, Julie!
Bethany says
These were amazing!! My variation used fresh pumpkin and orange flavoring instead of vanilla because that’s what I had (I don’t bake much). So moist and delicious!!
Rebecca Holmes says
When I was looking for a recipe for pumpkin muffins I stumbled upon this one. I doubled the recipe since I only had a 796ml can of pumpkin. They are soo good. I will definitely recommend them to others.
★★★★★
Caitlin says
I made this recipe exactly as written. They were very good! I used homemade pumpkin puree and it gave these muffins a nice earthy flavor. I just think they could’ve used a little more flavor. If I made these again I would try subbing half the coconut oil for butter in hopes of keeping the light, moist texture the coconut oil gives these muffins while adding buttery flavor and a little caramelization around the edges.
★★★★
Michele says
These were good.
I was looking for something really moist. I made a homemade cream cheese frosting for these…..much better.
Michele says
These are good. Was looking for something more moist.
I made homemade cream cheese frosting much better.
Kim says
Great recipe! I’ve made them about 6 times. 1st time I used coconut oil, but it came out a little oily, I now use canola oil. I use fresh squash, my favorite is buttercup, but I’ve used many different pumpkins and squash. I also have used honey if I don’t have brown sugar and they come out great. Thanks for sharing the recipe.
★★★★★
Kris says
They look and taste great but all the bottoms are stuck to the paper liners. I generally don’t use liners but did because that’s what the recipe called for. Any idea why they stuck?
I’ll make them again but without liners.
Hannah Day says
These are genuinely the best Pumpkin cupcakes I’ve ever made. So light and moist. I used fresh cooked pumpkin purée but still worked perfectly.
Kahlia King says
I followed this recipe to a tee but used fresh roasted pumpkin puree! My family of 5 devoured them! Making a double batch tonight with hopes of freezing some. Thank you for this adaptation!
★★★★★
Magdalena says
They are absolutely the best muffins in the world!!!!
★★★★★
Julie says
Thank you!
Hannah Whitworth says
LOVE THESE! I just made them for the first time! I used measure for measure gluten free flour because I have celiac, and also forgot to grab ground cloves, so I replaced that part with ground ginger, and they taste amazing!! Just wanted to post in case anyone is gluten free because not every recipe tastes very good with gluten free flour, but maybe because of the oil or the moist pumpkin, they are amazing! My husband didn’t even believe me that they were gluten free! (He’s tried all of my successes but also my fails with gluten free recipes!)
★★★★★
Julie says
Thank you!!!
Sharon says
These just came out of the oven and I ate one warm with coffee. no words. except maybe super scrumptious! Taking them to a favorite teacher (minus one).
★★★★★
Julie says
Yay! So glad!
Stacey says
These looked too good not to make so gave them a try tonight and they are great! These are going to be made again and again for a wonderful fall treat I can already tell. All that was missing was a cup a tea… next one. 🙂
Anne says
I’m anxious to try this recipe, but am just wondering if you would recommend any adjustment for high altitude?
Julie says
Hi Anne, I don’t have a lot of experience with high altitude baking. I would just try it as written but know that your baking time might be different. Be sure a toothpick stuck into the center of the muffin comes out clean before you take them out of the oven. Let me know how it goes!
Bernice Hechtman says
These came out fantastic! Thank you for sharing. I have been looking for a base recipie for pumpkin zucchini muffins and this one was perfct. I made both!!!!!! So good!
★★★★★
Cary says
I just made these, using fresh pumpkin, oh my golly me! They are so moist and over the moon delicious !! I used regular oil! Oh so goooooood!!! Easy recipe to follow!’
I wanted to post photo here but I’ll have to on Instagram instead!
Susan says
I had been looking for a muffin recipe that used a whole can of pumpkin puree but only made a dozen. I’m happy to have found this recipe. I substituted canola oil, added a couple of tablespoons of half and half to loosen up the batter a bit, and doubled the spices. This made 12 very generously sized muffins. I would suspect that if I had used muffin pans that had smaller cups, I would have ended up with 15-18. These were moist and delicious with a real “pumpkin spice” flavor. Perfect for breakfast or with a cup of tea in the afternoon.
Geraldine says
is it 115 ounce or 1.15 ounce? what would that be in grams. sorry not familiar at all with uk or us measurements? thanks
Monique says
I am always suspect when a recipe is called ‘Best ever’ but this ones comes darn close. I have tried many pumpkins muffins for the family and this one gets top marks. I cut down on the white sugar by 1/2 cup for personal taste and still made great tasting treat!
★★★★★
Becca says
Really and truly the best ever! I am not a muffin lover, but these were amazing! They really scratched the ” it’s October and I need something pumpkiny to eat” itch. They turned out moist and held together very well. The flavor was full, rich and balanced. No need for icing or a crumb top on this little muffin! Thanks for sharing the wealth!
This recipe is definitely going into my “best ever” recipe collection.
Meg says
So…my husband coaches a hockey team and I try to bake for them every week or so (early morning practices deserve baked goods!). I made these muffins this week…and they LOVED THEM. Said it was the *BEST* thing I’ve made so far! Which is great…but like…now what do I do?! Lol Any ideas??
★★★★★
Julie says
So glad they loved the muffins! Try my soft pumpkin cookies next. 🙂
Ilina says
Loved it. I’d like to get the nutritional info
★★★★★
Rachelle W says
Oh wow! Cannot get enough of these. I made a few changes: I used canola oil because I hadn’t enough coconut oil, and I added 2/3 cup chocolate chips because my toddlers were making these with me. So so good. Good flavour, very moist, pumpkin-y, good amount of spice, and kid approved. Definitely will make a hardcopy of this for the recipe binder!! Thanks for sharing.
★★★★★
Tina says
The muffins were delicious! I used olive oil instead of coconut oil. Very easy recipe that tastes delicious! Thank you for sharing!
★★★★★
Natalie says
We call these the….”get em fast cause they will be gone” pumpkin muffins. We need to always make a double batch!!!! SO good. They set up high and full in the cupcake liners.
★★★★★
Rachel says
Hi Julie,
Question…. do you think I could I double this recipe and make it into a cake?! These were the absolute BEST muffins! I made a pumpkin cake and it was dry but I wish I could use this recipe for the cake part. What are your thoughts?!
★★★★★
Julie says
I think that is such a great idea! Are you thinking of a layer cake or sheet cake?
Grace says
Best muffins ever, they are so moist…cooked up my pumpkin and made my own puree. Also used less sugar , 1cup is plenty, 1/2 white 1/2 brown . Also added in chocolate chips.
★★★★★
Dianne says
Yummy, this recipe a great hit with my family. Making a double batch for an upcoming meeting dinner so I can share with each if them
★★★★★
Paige Hawkins says
I liked how quickly these went together and they were very moist. However, I think the taste was bland and they’re not something I would make again.
★★
Clc says
Perfect beautiful muffins that my children gobbled up.
★★★★★
Julie says
So glad to hear that, thank you! Happy fall!
Katie says
I love these muffins! I used Gluten free all purpose flour (King Arthur Flour) , cut the sugar down to 1 cup and added a spoonful of molasses since I didn’t have brown sugar. Yummy and moist!! Perfectly sweet.
★★★★★
Dee Noble says
Loved the recipe! I hate dry muffins and these were so moist! Was wondering if they freeze and thaw good? Wanting to make them for my in-laws by they won’t eat them all at once.
★★★★★
Julie says
Glad you like the muffins, Dee! Yes, I think they will be fine to freeze. The top of the muffins may be a little sticky from the moisture after freezing and thawing but it won’t affect the taste.
Jana says
I agree with your name for these muffins!! Seriously wonderful! So good that this is the first recipe review I have ever left. The only thing I changed was to throw in some chocolate chips. The recipe was so yummy, that I decided to check out your other recipes. 👍 Can’t wait till breakfast so I can eat some more!
★★★★★
Julie says
Thanks so much, Jana! Chocolate chips are always a good idea!
Marnel Groebner says
Wow! My new fav muffin recipe. I added a cup of raisins and a cup of chopped walnuts.
Thank you!
★★★★★
Jessica says
Our kids can’t get enough of these muffins. They disapeare quick so I always make a double batch. I do 1/2 the white sugar amount, add extra cinnamon and sub in pumpkin pie seasoning for the nutmeg and clove. We will be making these muffins for years to come!
★★★★★
Julie says
Thank you, Jessica. I love that you made the recipe your own.
Danielle says
I have made these twice now. Everyone, myself included, has loved them. I used two different ovens and took them out of the oven earlier than suggested both times just to make sure they didn’t get too dry and they came out beautifully. They are wonderful when they are still warm from the oven and wonderful when cool. I recommend eating them with a glass of eggnog or milk!
Thank you for sharing your recipe! Happy Thanksgiving!
★★★★★
Hallie says
I was a professional baker for 11 years, and I can say without a doubt that these are really good muffins. I did tweak the recipe a bit, sub butter for coconut oil, and made a filling using cream cheese and powdered sugar and a splash of vanilla. fill muffin tins half way, make a well in center of batter with spoon, then place a dollop of the cream cheese mixture in center, place batter on top of that and bake as directed, yummy surprise in middle!
★★★★★
Anthony Allen says
Thanks for your recipe. It’s so so delicious!!
★★★★★
Cynthia Cools-Lartigue says
This is by far the most favoured muffin recipe in my family,. Moist and full of flavour. Instead of the sugar I always substitute honey, it gives it another dimension in richness. I add raisins, nuts, flaxseeds to the ingredients and sometimes even a few chocolate chips. Yummy!
Julie says
Sounds wonderful, thank you!
Leslie says
Absolutely the BEST ever! Amazingly moist and no oversweet either! The coconut oil makes them extremely moist and delicate.
This is my new favorite recipe !
★★★★★
Julie says
Thank you Leslie!
Anna says
These really are the best ever! I didn’t have coconut oil so used vegetable oil and they came out moist and light, absolute perfection! I doubled the recipe because I had a 29 oz can of pumpkin and am going to store away half in the freezer for later (if I can keep my hands off them long enough to wrap them up). Thanks for the delicious recipe!
Julie says
So glad you agree that they are the best! And nice that you will have a stash in the freezer to pull out whenever you need them. Thanks for leaving me a comment!
Shay Morris says
Absolutely PERFECT!!!
★★★★★
L says
I’ve only got light brown sugar. Any particular reason to use dark? Do you think light would be ok?
Julie says
You can use either dark or light. Dark just has a little richer flavor.
susan hicks says
I added oats , flax meal, seeds/nuts (whatever’s on-hand) & raisins. There always seems to be flexibilty with muffin recipes. The more full-o-bits the better, & for a between meal snack or quick breakfast.
★★★★
Anita says
I make these all the time as a mini muffin for my toddler’s playgroup and they are, by far, my favourite muffin recipe! They get wolfed down in a heartbeat and the mums love them too. I always make double because my husband and step-daughter scavenge the rest when they get home. Being in Australia, canned pumpkin isn’t really a thing because our pumpkins are so lovely here, so I always use fresh – I just steam and puree a batch first. For mini muffins, I cook them for about half the recommended time. They end up so moist on the inside and the house smells wonderful. Love them!
★★★★★
Anita says
Oh, and I will add that being a health-conscious family (and Australian…I think our tolerance for sweet things is quite different), I use half a cup of raw honey or maple syrup instead of sugar in this recipe. The pumpkins we have are already quite sweet too, so it’s perfect. A great way to get some pumpkin into my three year old as he wouldn’t touch it normally!
Krista says
This IS the best recipe! Thank you so much!! I have made them many times now. My kids love them too. Just a bit for those who want less sugar, I completely omit the 1 cup white sugar. And they are still sweet! And still turn out perfectly. Thanks again!
★★★★
Mark says
Well I failed. I tried to do these full size with the cheese cake in them. The muffin tasted alright but the cheesecake was very very bitter and didn’t really turn to cheesecake but a puffy top of salty muffin 🙁
Susan says
I made these muffins tonight. The only change I made was I used 3/4 cup OG coconut sugar and less than a half cup of OG natural sugar. I used buttercup squash instead of pumpkin. They raised up beautifully and had a great texture…and tasted wonderful. Thanks!
★★★★★
Jocelyn says
THE BEST MUFFINS EVER.
★★★★★
Christiana says
Absolutely delicious! I threw in some chocolate chips. My boys love them!
★★★★★
Terisa says
Can I add dark or milk chocolate chips to this recipe, if so how much?
Julie says
I would add 1 cup and see how you like it. Enjoy!
Liv says
I tweaked the recipe to make it vegan – which was extremely easy. Just substituted two eggs for two “flax eggs” (flax has a great texture with pumpkin!)
Nixed the white sugar, used 1/2 cup of brown sugar and added two or three tablespoons of maple syrup. Thank you for the recipe – these turned out great!! I’ve saved it to my Pinterest and will happily return to making these again.
★★★★★
Melissa says
I tried this recipe because you sounded so convincing of this being the best pumpkin muffin. You were so right! Oh they are so moist and flavorful! My kids inhaled 18 of them in one sitting! Good thing I doubled the recipe with a Costco sized pumpkin purée can! Thanks for this deliciousness!
★★★★★
Julie says
Glad you decided to double it! That’s so great, thank you!
Santini says
I’m so excited to make this one! I know my kid will gonna love this! Thank you so much for sharing!
★★★★★
Julie says
BEST PUMPKIN MUFFINS EVER!!! I made these yesterday and my family loves them – they are SO good. I subbed some of the white flour with white whole wheat and added a splash of milk to the wet ingredients just in case the wheat flour dried them out. We don’t like nutmeg so substituted all-spice. Such a great recipe, I can’t wait to bake them as gifts – thank you!!
★★★★★
Bee says
Chiming in to say that yes, these muffins are fantastic! I made them gluten-free (just subbing 1:1 GF flour) and they are delicious, soft, moist, not overwhelmingly sweet–wonderful! This recipe is definitely a keeper.
Yang says
Two favorites come together as one, Pumpkin muffins, now that sounds amazing! I haven’t tried pumpkin muffins yet, but just the thought of it inside my mouth makes me drool over it. I will definitely try this recipe out! Thank you so much for sharing!
★★★★★
Keena Gannage says
Yep! I agree with everyone! These are the best! I used half whole wheat flour and a quarter flaxseed meal and a quarter sprouted spelt flour. Plus I did cut out a half cup of sugar. I also used fresh cooked pumpkin from our fall decorations! Thank you for sharing. My family is so happy!
★★★★★
Chris McLaughlin says
So glad to find a pumpkin recipe that used the whole can instead of leaving me with half. Ran out of flour so used almond flour for the last half cup. Wonderful. Thank you.
★★★★★
Julie says
I like your resourcefulness and so glad you like these muffins. And I agree, no leftover canned pumpkin is convenient. Happy baking!
Olga says
Julie, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
★★★★★
Julie says
Wonderful, thank you Olga!
Anna says
Julie, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
★★★★★
Vivianne Schinkel Schinkel says
I felt that the batter was too thick so I added one more large egg. My grandson, 3 yrs old, wanted to add some cranberries as well. He’s going to be quite the chef as he helps me cook, bake and cleanup.
Everyone raved about them.
★★★★
Cassandra Lipnicki says
These were great! Loved them, substituted butter for coconut oil
★★★★★
Ashley says
It’s May 11, 2019… and yes these are by far the best pumpkin muffins I’ve ever had! Used a 14 ounce can instead of 15, and used cane sugar instead of brown sugar…. but wow!!!!! ♥️ This is a new staple for me. Quick easy and delicious! Thank you so so much!
★★★★★
Veronica Fields says
Very good. I made a loaf with this recipe.
★★★★
Christie says
I’ve never posted on a food blog ever but these are without a doubt the best thing I have ever eaten, since birth. I wish my house smelled like this all the time. And my car. And my shampoo. And Earth.
★★★★★
Julie says
Best comment ever! You totally made my day! So glad you liked them.
Erin says
I made these tonight, and used vegetable oil because I am out of coconut oil, and also didn’t have nutmeg and cloves. My entire family LOVED them!!!! I doubled the recipe, and they’re almost gone! Thank you so much for a new staple!!!
★★★★★
Jennifer Kaplan says
Delicious! I was looking for a dairy-free pumpkin muffin recipe and this was perfect. I used slightly less sugar (3/4 cup instead of a full cup) but otherwise followed the recipe exactly
★★★★★
Amy says
Absolutely amazing recipe! Like getting the muffins from a bakery. So good.
★★★★★
Olivia Gallagher says
My favorite pumpkin muffin recipe I’ve found so far! Thanks for sharing!
★★★★★
Julie says
Wonderful Olivia, so glad you like them too!
Amber says
First time making pumpkin muffins. These were tasty.
★★★★★
Jenn says
Big fan of these muffins. I replace the white sugar with coconut sugar add a 1/2 tsp of pumpkin spice to take it up a notch.
★★★★★
Kendel says
I used canola oil in place of coconut oil and replaced the cinnamon, nutmeg and clove with 2.5 tsp of pumpkin pie spice. They came out great (not too sweet), but I probably could’ve added a bit more sugar to make up for omitting the coconut oil.
★★★★★
Jo-Ann says
These truly are the best ever. I added some roasted pepitas to the tops before baking.
I buy pie pumpkins every fall. There is a difference. Pie pumpkins are smaller, denser and more flavourful than Carve pumpkins. I half them, scoop out the seeds and roast them cut side down at 350° until fork tender. 20 to 30 minutes depending on size. The skin peels off like a glove and the roasted pulp is delicious. I mash and freeze it in bags for pies, muffins and soup year round.
Julie says
Thank you Jo-Ann! Great idea to add the pepitas.
Kelly says
Most pumpkin muffins I have made call for vegetable oil. I have always had heavier muffins. The coconut oil made these fluffy and moist! Not heavy at all! The flavor is so yummy and these are really the best pumpkin muffins I have ever made! Thank you for this recipe!
★★★★★
Julie says
So glad you like them Kelly!
Jodie Moran says
The muffins were delicious. I switched out the spices with an equal amount of pumpkin spice.
★★★★★
Julie says
Thank you Jodie, good to know!
Marion says
Well…I made them…but I was skeptical about them being the “best ever” because I am a lover of all things pumpkin…and especially love pumpkin muffins. But, you weren’t kidding!! These are seriously the best pumpkin muffins that I have tasted and they are perfectly moist and fluffy. I made these for a group of moms–and they are going to flip when they try them tomorrow. The recipe yielded 48 mini muffins…and I’m ashamed to say I have already eaten 6. I never comment on recipes–but this one is excellent!
★★★★★
Julie says
Thank you so much Marion!
Kate says
Tried this recipe last night. My daughter and I made them together and we must say they are the best pumpkin muffins ever. They were rich and moist. I’m definitely keeping this recipe. Thanks for sharing.
★★★★★
Julie says
Thanks so much Kate. What a blessing to cook with your daughter. So glad you enjoyed!
Karen says
This recipe was a disappointment and a waste of ingredients. If you like to eat dough this will please you. The texture is that of an undercooked coconut oily dough.
★
Karen says
This is how mine turned out too!
Madison says
I revised this recipe, with a total of 1.5 cups of sugar (that seemed a lot to me) therefore, I put 1/2 of brown sugar & 1/2 of granulated sugar. Additionally, I added 1/2 of pecans 1/2 of golden raisins and 1/3 of unsweetened shredded coconut to spice this recipe up a bit more. To top these (for more of a dessert) I made a cream cheese frosting… these were delicious and most definitely a hit for this Fall season!
★★★★
Julie says
I like your take on this recipe! Sounds delicious.
Terisa says
Can.i add chocolate chips
Julie says
Sure thing, you can add about 1 cup chocolate chips after you add the flour. You may want to cut the sugar in the muffin batter back by 1/2 cup, but it’s fine to leave it in too. Hope you enjoy!
Naz says
I just took these out of the oven and my apartment smells incredible! Such an easy recipe with very little mess. My husband and I devoured one in seconds. I had everything on hand except dark brown sugar, so I used light brown sugar. I also used 3/4 cup sugar, 1/3 cup light brown sugar, a little less coconut oil and thinned out with a little coconut milk I had on hand (per other comments). They turned out perfect! Just sweet enough with a kick of spice. Thank you for the great recipe, will keep reaching for this one for sure!
★★★★★
Julie says
I’m glad you made it to your liking, and that you both enjoyed them so much! Thank you for taking the time to tell me how they turned out.
Linda Lee says
Hi Julie,
Has anyone tried this with Almond Flour? Any suggestion on making these more keto friendly? I made a batch of these with the original ingredients and they are delish! But after postpartum, I will be back on my keto diet again. Any suggestions for a healthier substitution of any of the ingredients is appreciated!
Thanks,
Linda L.
Julie says
Hi Linda, while I have not tested this muffin recipe out keto style, if I were to do so… I would start by changing out the sugar for something like Swerve, and the all-purpose flour for coconut or almond flour (or a blend of both). They will not taste the same, but might still be good. I know how hard it is to miss your favorites carbs when doing keto. Let me know how it goes if you try them!
Lyndsey says
I made these last night and instead of using more white sugar than brown, I used equal amounts. I think it was 3/4 cup of each. Anyways, they’re AMAZING !!!! I think I’ll cut out the white sugar entirely next time. I used pumpkin pie spice and cinnamon. They are so moist right out of the oven and this morning they are like heaven! I’m keeping this recipe forever lol.
★★★★★
Christena says
Yay! I added walnuts on top and it was enough to make 48 mini muffins! Nice. Great little treat for the kids after school. I use homemade pumpkin puree as well. Oh with mini’s only cook for 15 min.
★★★★★
Linda says
Hi There!
Has anyone tried this with Almond Flour? Any suggestion on making these more keto friendly? I made a batch of these with the original ingredients and they are delish! But after postpartum, I will be back on my keto diet again. Any suggestions for a healthier substitution of any of the ingredients is appreciated!
Thanks,
Linda L.
★★★★★
Beth Ann says
These turned out awesome! I actually made two batches. One with regular flour and the other with an all-purpose gluten-free flour blend (Great Value brand from Walmart). They both turned out wonderful. I was out of coconut oil and used vegetable oil in both. My kids loved them — especially my gluten-free, dairy free teenager! I will definitely be making these again in the near future!
Eileen says
Made this recipe as stated. Did not enjoy at all as far too sweet. All I can taste is sweetness (can’t taste spices at all) with a hint of coconut. Would not make again. Having said that they are moist and tender.
★★
Cheri says
I made these today! I used half whole wheat, and lessened the sugar to 1 cup total (1/2 white, 1/2 brown). And then I added dark chocolate chips to 1/2 of the muffins as well. These turned out so delicious! My 18 month old was gobbling them up.
I’ll definitely be sharing this recipe!
★★★★★
Karen says
I made these last night – I’m skimming through the comments and haven’t seen anyone saying that their muffins were stodgy. Mine smelled great and taste good (though they are a bit too sweet for my family’s taste) but they’re pretty doughy inside, despite a much longer baking time than called for. I’m an experienced baker, I double-checked my measurements, have a thermometer in the oven, baking soda is good, etc., so I just don’t k know what to think.
STEVEN PHILLIPS says
AMAZING…USE FRESH NUTMEG
★★★★★
Heather says
These look delicious! Trying them out tonight with some fresh pumpkin seeds I have sprinkled on top. Thank you!
Joanna says
Not so good 🙁 The consistency was ok, they were pretty moist however taste wise they just didn’t live up to their reputation. I have tried and made better tasting muffins.
★★★
Lisa says
These muffins turned out fantastic! They have a great flavor and are very moist. The only thing I changed was using while whole wheat flour. Loved the way the house smelled while they were baking.
★★★★★
Julie says
Isn’t it just the best thing to have your whole house smell like fall? So glad you enjoyed!
Cindi says
Absolutely the best! Very moist and flavorful. Used 2 1/2 teaspoons pumpkin spice in place of separate spices just because it was easier.
★★★★★
Julie says
Thank you Cindi!
Kay says
I have to agree, these muffins are delicious!
My finicky Mother even loved them 🙂
★★★★★
Sarah says
They really are the best! So soft and moist, great pumpkin flavor and just the right balance of spices. Loved them the first time I made them, and returned to the recipe to make again. Definitely a keeper!
★★★★★
Julie says
Thank you so much for your review, Sarah. So glad you loved them!
Alison says
I just made these muffins, and they turned out amazing. I read a few of the more recent reviews that said theirs came out doughy, mine came out nice and fluffy and not doughy at all. I will definitely be making these again!
★★★★★
Julie says
Thank you for your feedback, Alison, so glad you liked the texture. Happy fall!
Tami says
Pumpkin is a fruit not a vegetable because it has seeds inside.
blanca says
I made these today as a trial for my kiddos upcoming Halloween party and they were pretty awesome! I followed the recipe exactly and it did not disappoint. They are moist and taste great. I cooked them for 25 minutes and they were fully cooked. Thank you for sharing this delicious recipe!
★★★★★
Julie says
Thank you for taking the time to let me know how they turned out, so glad you enjoyed!
Lindsey says
Are there any alternatives for coconut oil that I can use?
Julie says
You can use any oil that is neutral in taste – I like avocado oil, but you could also use vegetable or canola oil. Enjoy!
Lorna says
These are so delicious! I have made them twice in the last 2 days. After reading the comments, I reduced the white sugar to 3/4 cup and because we eat plant based, used 2 Tbsp. ground flaxseed with 6 Tbsp. water, for the eggs. I did notice needing to bake them longer than the 22 minutes, but just tested them with a toothpick. This has definitely become a favorite muffin recipe!
R Schumann says
As others have noted, for those who want the spiced element of pumpkin muffins, these are a bit too sweet. In addition to reducing the sugar, the addition of ginger helps to add complexity to the pumpkin spice element.
Although the flavor was not to my liking, the texture and moisture of these makes for a good base recipe.
★★★
MB says
These are the absolute best pumpkin spice muffins I have ever made! They are moist, flavorful, so delicious! I added a cup of white raisins. Awesome recipe. Thank you!
★★★★★
Sheryl says
These really are wonderful, and so easy! Next time I’ll add walnuts. Can’t wait to see what they taste like tomorrow!
★★★★★
Sherrie Stolt says
SOOooo Yummy!! My family loved them.
Thank you for your recipe.
★★★★
Donna Coleman says
First time making this recipe. First time using coconut oil. I doubled the recipe. I have twin 7 year old grandsons and one dozen would be gone in a flash! It made 29 standard size muffins. I only used the brown sugar and instead of white sugar, I replaced it with choc chips. Maybe 1/4 cup per single recipe. I always keep my sons 2 pumpkins from Halloween. So I had 20 cups of fresh pumpkin purée in my freezer. (10 bags of 2 cups recipe ready each.) The muffins were done in 20 minutes. They are light and delicious. Thank u for the recipe. Next time I may even add some nuts.
★★★★★
Andrea says
Do you refrigerate them afterwards or leave them out?
Mari says
What is 115 ounces in grams? My calculator says it’s over 3000 grams….
Valentine says
Best ever recipe for pumpkin muffins, kids love them with chocolate chips.. the coconut oil adds a lovely smooth flavor with all the traditional spices .. super moist and my go to recipe all year round! ♥️
★★★★★
Tiffany says
I don’t think I’ve ever left a comment on a blog, but I just wanted to let you (and everyone who reads this) know that I tried this recipe last night; these muffins are SO good! I love that they actually taste like pumpkin and are so moist, AND they look really nice (I baked mine in tulip cupcake liners). I only had one big can of pumpkin puree so I measured out 2 cups of it for the muffins, and I used vegetable oil instead of coconut. Other than that, I followed your recipe and it’s perfect. Thanks so much for sharing!
★★★★★
Julie says
Hi Tiffany, thanks so much for letting me know!
Yooper Al says
Delicious muffins. I made them exactly to the recipe directions. I got great reviews from my neighbors and my wife. Noting that they were very moist and flavorful. I will be making them again. This time I will add some chopped pecans (I really like them).
★★★★★
Julie says
Thank you so much for your kind review. Happy baking!
Veronica says
Delicious! I baked them for a school pumpkin party that required treenut/dairy free muffins and everybody loved them!
★★★★★
Julie says
Thank you Veronica, so glad they worked out well!
Cayce says
Made as mini muffins, baked for 15 minutes at 375.
Used real cooked pumpkin instead and subbed melted crisco for coconut oil and light brown sugar for dark.
Came out great!
★★★★
Stefania says
Just made these today! They’re delicious! Thanks for the recipe!
★★★★★
MHB says
Really are the best ever! The entire family approved, even the non-baked good eater has been nibbling at them. 😀
★★★★★
Julie says
Wonderful!
Maggie K says
SO DELICIOUS! Made these on a whim because I had some extra pumpkin laying around. The only change I made was to add a finely chopped up apple to the wet ingredients before mixing the wet with the dry. The whole family, including my pumpkin loathing husband, loved them.
★★★★★
Julie says
Thank you so much Maggie, can’t wait to try them with apples!
Debbie Pettitt says
I realize this is years after yur original post, but I have to tell you that YES THESE ARE THE BEST EVERY PUMPKIN SPICE CUPCAKES! YUM! Will be making lots of these!
Julie says
It’s always fun to hear how much people enjoy these pumpkin muffins! Thank you for letting me know!
Anthony Munoz says
This is a great recipe. I topped the muffins with thawed aronia berries and they taste amazing!
Wy says
This is my favorite pumpkin recipe out there. I also used a wooden spoon to help me make it from this health website: https://thehealthypatron.com/best-wooden-spoons/
★★★★★
Katie P. says
These are amazing. I added chocolate chips. So yummy!
★★★★★
Allison says
These are truly delicious. I only use 1/2 cup white sugar and 1/2 cup brown. Plenty sweet. Also adding a ton of cranberries. My dad absolutely loves these. Make them for him every week. I add a couple scoops of unflavoured protein powder and 1/2 ground flax. Don’t adapt the recipe at all. No one can tell.
★★★★★
Connie Macomber says
These are the best pumpkin muffins! Absolutely everyone who has had one loves them! I follow the recipe exactly, except I add apple and walnuts. I cook them a few more minutes because of the added ingredients. I have made at least six batches now.
★★★★★
Baylie says
I made these for my family the other day and they were simply one word… DELICIOUS!! They were moist and on the verge of sweetness. I added some chocolate chips to some of them for the kids and they were amazing. I definitely recommend and think that the recipe leaves so much room for you to add something you like, such as, chocolate chips or sprinkles. Thank you Julie for making these yummy muffins.
★★★★★
Nicole says
Has anyone added chocolate chips? How did it turn out? This is my go-to pumpkin muffin recipe!!! So delicious!
B Falise says
Made this for a healthier Birthday cupcake for my boyfriend who loves pumpkin and these are in fact the Best ever. He gave me the Paul Hollywood handshake after biting into one 🙂 I haven’t baked in years and they came out perfectly! About to make a second batch 😉
★★★★★
Janice says
I’ve made these three times in one week now. My 15 year old can’t get enough of them. He says he could eat them for breakfast, lunch and dinner. I made them exactly as the recipe says except used canola oil as I don’t have coconut oil. I sometimes add mini chocolate chips and pecans to the mix. They’re delicious!
★★★★★
Ana M says
I’ve made these a few times now and they’ve turned out great every time. The muffins’ texture is velvety smooth and the tops come out with a very nice dome that doesn’t deflate after they cool. I think this may be due to the very thick batter! They keep for a few days at room temp in a container, but I usually put half the batch in the freezer, then pop the muffins in the microwave for ~1 minute when ready to eat.
The recipe is very accomodating to tweaks and substitutions. I don’t like things to be too sweet, so I use less sugar (I’ve experimented and I like to use 1/2 to 3/4 C white sugar, no brown sugar). They also work just fine with canned butternut squash instead of pumpkin. Lastly, I’ve used both refined coconut oil and virgin/unrefined, and the only difference is a slightly coconutty taste with the unrefined oil. I think other oil types would probably work, too.
★★★★★
Kristen says
I didnt have any coconut oil but instead I used olive oil and it came out great! I sent my mom out with them for her infusion clinic to share with other patients and one man even said “these are the best pumpkin muffins I’ve ever had” I love making muffins because I love them with tea (big tea drinker) and for breakfast (not just the muffin but to go with other stuff) I actually found when making pumpkin roll I had just enough pumpkin puree left over for this recipe-thats actually how I found it, looking for something that uses pumpkin puree. This is definitely my “go to” pumpkin muffin recipe.
★★★★★
Julie says
Thank you Kristen, so glad you could share these muffins and that you love them as much as we do. Always nice to put that pumpkin puree to good use.
Rushell says
Oh my goodness!!
My brother harvested his pumpkin farm this week and gave me several pumpkins. I went to the internet trying to find all sorts of ways to use the pumpkins and of course, I had to use some of it as a snack! I made a purée and reduced it, then made these muffins. I thought that they were going to taste too sweet after licking the mixture’s bowl. However, they were PERFECT!!! Everyone has greatly enjoyed them! I’ll be making more this weekend, that’s for sure 😀
Thank you!
★★★★★
Chelsea says
So good and I love that they are dairy free with me having to substitute anything! First time I made these I filled some with cream cheese frosting per the request of a friend. The second time, I subbed gluten free flour and coconut sugar for the regular sugar and they were still so good!!
★★★★★
Sherilee Evelyn says
Thanks for a wonderful recipe,I made these today,even my fussy teens liked them. I made a few alterations,used fresh mashed pumpkin,added nutmeg,cinnamon & ginger essential oils to the mash. I used half spelt flour,half green banana flour I also used half the sugar(coconut & dark brown),topped them of with a pecan & dusting of cinnamon sugar.YUM!!! ,thanks again.
Nancy says
Delicious! I added 1/2 cup chocolate chips to them as well. Going to try and make them with gluten free flour next time for our family members who have a gluten allergy.
★★★★★
Erika says
I, too, thought these were bland – at first. However, the second day made all the difference. The flavor and moisture level were just right – perfect with a cup of coffee! I used olive oil and honey.
★★★★★
K Smith says
Easy and good. I reduced sugar to 1 cup total since my daughter wanted to add mini chocolate chips. 🙂 Will make again, thanks!
★★★★
Julie says
Great! Thanks for letting me know how they turned out!
Amy says
These are AMAZING!!! My new go to recipe for muffins! I replaced oil with melted butter.
★★★★★
Julie says
Thank you Amy! So glad you love them too!
Lici says
Quite good! I used “Pamela’s Baking & Pancake Mix” (gluten free). I added only 1/2 tsp of baking soda since the mix has some already. Also omitted 1/2 cup of white sugar & added 2 tbsp of molasses instead and the flavor works well. Also added about 3/4 ish cup of walnuts. Moist & tasty.
★★★★★
Julie says
So glad they worked out well for you!
Áine says
Loved them, each and every time! (They taste even better the next day!)
★★★★★
Julie says
I agree! Thanks for making my recipes!
Liz Martin says
My kids loved these muffins! Thanks for giving me a new family favorite!
★★★★★
Sarah says
I made these last night and everyone loved them. I had an open a can of pumpkin I wanted to finish so I went looking for a way to use it up. Since this recipe calls for a whole can, I added some mashed banana to make up the volume of pumpkin. They were delicious. Perfect texture and moistness. I will make them again. Thank you.
★★★★★
Ree says
This was REALLY good! Made it twice now and it turn out even better when the egg was room temperature. I just used a pumpkin spice powder instead of individually adding cinnamon / nutmeg/ cloves and it worked out great! For mini-muffins, I baked it for 12 minutes . . . SO GOOD!
Julie says
Thanks, Ree!
Karen ROPER says
Wonderfully moist. Perfect texture, but too sweet for our taste. Anyone have any ideas on how to maintain the texture and moisture while cutting down on the sweetness?
★★★
Rosie says
What a good recipe!!! Muffins came out beautifully, and moist!
★★★★★
Nancy says
These muffins are great . I added raisins to mine.
Julie says
Thank you, Nancy. Glad you enjoyed them!
Emma says
These are by far the best pumpkin muffins!
★★★★★
Fal says