So just to clarify, by BEST EVER, I mean best that I have ever tasted. I know it’s pretty presumptuous of me to title any recipe of mine BEST EVER, and I’m sorry if you make a really good pumpkin muffin as well.
I’m not saying yours isn’t the best, but I can’t really know because I’ve never tasted yours, okay? Don’t want to step on any toes here, I just want you to know how amazing these muffins really are!
I’m pretty careful about adding that BEST EVER on to any of my recipe titles because I want to save it for when something really deserves it. I get so many comments from LLK friends who’ve made them saying they totally agree with my BEST EVER claim too!
I had originally intended to come up with some sort of glaze or frosting to go on these muffins, but when I saw how pretty they looked all on their own, and then tasted their perfection, I knew I had to leave them alone. No frosting, no glaze, no drizzle, and not even a dusting of powdered sugar.
I love how puffy their muffin tops are, and if you’ve never baked with coconut oil, you won’t believe what it does for the texture of a muffin. And don’t worry if you don’t like the flavor of coconut – pinky promise, you’d never ever know. They are anything but dry, and perfectly sweet with a little bit of spice.
I’ve made a few batches of these over the last month, and I’m pretty sure Little Boy #3 has eaten his weight in pumpkin. It’s a vegetable right? Breakfast, lunchbox treat, after school snack… Best Ever Pumpkins for everyone!
Your whole house will smell amazing as these bake away in your oven, and I guarantee they’ll be a huge hit with whoever you choose to share them with. Welcome Fall!
You can also make a mini version of these with a cheese cake filing. Take a peek and see how easy they are to make!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Best Ever Pumpkin Muffins
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
I’m telling you, these pumpkin muffins are the best I’ve ever tasted! Perfectly sweet with just a little spice and anything but dry!
Ingredients
- 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!!!!
Brad says
How much applesauce shud I use as substitute for sugar?
Grandma Bear says
We just baked these, they were wonderful. We did cut back on the white sugar by a quarter and we added a little fresh ground black pepper. Black pepper is my secret to my pumpkin pies, it makes the flavor pop.
Emily says
I do the same thing! Sometimes I also add curry powder as well!
Pamela A Greer says
How much pepper? I think this is brilliant!!
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?
sharon says
I made these using roasted butternut squash , turned out delicious 😋. Thank you for this recipe, will definitely be making these again. 👍
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!
Susan says
I’ve been making these for the past couple of years for the little girls I babysit and they are their absolute fav!! Thanks for this delicious recipe!
Janice says
I plan on making these this week. I’m always confuse when making muffins because all I have is a cupcake pan. Is that the same thing. Also I taking them to work and need to make a lot! Can I double the recipe?
Julie says
Yes, you are good with a cupcake pan – should be the same. Ok to double the recipe as well. Enjoy!
Masha says
I am excited to make these for my toddler’s classroom party, but wanted to use a mini muffin pan. Would you recommend cutting baking time in half? I am afraid to overbake. Thank you!
Julie says
Great! I have a very similar recipe I’ll link here so you can see – bake time about 13-15 min. These are filled with cheesecake but I think the bake time would be the same without. https://lovelylittlekitchen.com/mini-pumpkin-cheesecake-muffins/
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!
Gracie says
Wonderful recipe.
I used about 2 cups of mashed sweet potato that I boiled. It was not exact, and they were not smoothly mashed. I only used 2 tsp cinnamon for lack of other. I had no coconut oil , so olive oil was used. I used 3/4 cup of whole wheat flour, the rest was bread flour.
A handful of walnuts, raisins were added.
The basic recipe is so very good that many substitutions can be used.
One of the best basic recipes out there.
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!
Kimie Fukuda says
I used 1/4 c of milk because my batter was stiffer with the baked pumpkin, just to moisten it. Also cut down the sugar by 1/2. Ran out of coconut oil so I topped it off with melted butter. still delicous!!
Vivian forren says
I made these except I didn’t have flour so I used white cake mix flour. I left out the white sugar, and baking soda. Had to use regular oil. They turned out beautiful and where sooo yummy. Thanks for your basics.
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.
Kimie Fukuda says
I used a baked pie pumpkin it turned out great
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??
Toussaint Bourne says
I added a 1/4 dutch cocoa and semisweet chocolate chips to my batter. Delish!
Linda says
I would like to use mini loaf pans for this recipe. Would it work okay?
Andrea Jane Hill says
Truly. The. Best. Ever!
It’s even been requested for birthday breakfast! The usual request is Crepes, there’s some competition now!
Mary Jane Capron says
How do you get a crunchy top on the muffins, like from a bakery? I’m making these!
Vanessa says
There’s pumpkins since it’s Halloween 🎃 are around and you can low boil on 3 but cover so it’ll get soft quicker for it to get softer and keep poking til the pumpkin falls off fast!! I have a extractor machine for fruits and veggies for extra soft and it looks bright orange and it’s turns out like a whipped sauce,I use it fnstead of canned til pumpkins aren’t sold,then I use olive oil because it’s turned out moist in freezer everytime,everything, to me coconut oil doesn’t feel to me that it doesn’t go and I don’t buy it anyway!! It’s so far down to comment,but thought I’d answer here!!! So moist and yummy pumpkin muffins!! Made ice cream with fresh pumpkin puree too pouring Carmel on it to make it more easy to scoop,good and better for a doggy tummy ache too,anything pumpkin puree fresh,no can!! Can don’t look so good compared to pure!!
Bridget McFall says
I only have canola oil, yet turned out great with and without chocolate chips. My kids ate them all!
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!