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
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.