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!
PrintBest Ever Pumpkin Muffins
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!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
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.
Best comment ever! You totally made my day! So glad you liked them.
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!!!
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
Absolutely amazing recipe! Like getting the muffins from a bakery. So good.
My favorite pumpkin muffin recipe I’ve found so far! Thanks for sharing!
Wonderful Olivia, so glad you like them too!
First time making pumpkin muffins. These were tasty.
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.
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.
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.
Thank you Jo-Ann! Great idea to add the pepitas.
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!
So glad you like them Kelly!
The muffins were delicious. I switched out the spices with an equal amount of pumpkin spice.
Thank you Jodie, good to know!
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!
Thank you so much Marion!
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.
Thanks so much Kate. What a blessing to cook with your daughter. So glad you enjoyed!
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.
This is how mine turned out too!
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!
I like your take on this recipe! Sounds delicious.
Can.i add chocolate chips
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!
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!
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.
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.
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!
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.
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.
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.
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!
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.
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!
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.
AMAZING…USE FRESH NUTMEG
These look delicious! Trying them out tonight with some fresh pumpkin seeds I have sprinkled on top. Thank you!
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.
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.
Isn’t it just the best thing to have your whole house smell like fall? So glad you enjoyed!
Absolutely the best! Very moist and flavorful. Used 2 1/2 teaspoons pumpkin spice in place of separate spices just because it was easier.
Thank you Cindi!
I have to agree, these muffins are delicious!
My finicky Mother even loved them 🙂