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!
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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
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!