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
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:)