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
Michele says
These are good. Was looking for something more moist.
I made homemade cream cheese frosting much better.
Kim says
Great recipe! I’ve made them about 6 times. 1st time I used coconut oil, but it came out a little oily, I now use canola oil. I use fresh squash, my favorite is buttercup, but I’ve used many different pumpkins and squash. I also have used honey if I don’t have brown sugar and they come out great. Thanks for sharing the recipe.
Kris says
They look and taste great but all the bottoms are stuck to the paper liners. I generally don’t use liners but did because that’s what the recipe called for. Any idea why they stuck?
I’ll make them again but without liners.
Hannah Day says
These are genuinely the best Pumpkin cupcakes I’ve ever made. So light and moist. I used fresh cooked pumpkin purée but still worked perfectly.
Kahlia King says
I followed this recipe to a tee but used fresh roasted pumpkin puree! My family of 5 devoured them! Making a double batch tonight with hopes of freezing some. Thank you for this adaptation!
Magdalena says
They are absolutely the best muffins in the world!!!!
Julie says
Thank you!
Hannah Whitworth says
LOVE THESE! I just made them for the first time! I used measure for measure gluten free flour because I have celiac, and also forgot to grab ground cloves, so I replaced that part with ground ginger, and they taste amazing!! Just wanted to post in case anyone is gluten free because not every recipe tastes very good with gluten free flour, but maybe because of the oil or the moist pumpkin, they are amazing! My husband didn’t even believe me that they were gluten free! (He’s tried all of my successes but also my fails with gluten free recipes!)
Julie says
Thank you!!!
Sharon says
These just came out of the oven and I ate one warm with coffee. no words. except maybe super scrumptious! Taking them to a favorite teacher (minus one).
Julie says
Yay! So glad!
Stacey says
These looked too good not to make so gave them a try tonight and they are great! These are going to be made again and again for a wonderful fall treat I can already tell. All that was missing was a cup a tea… next one. 🙂
Anne says
I’m anxious to try this recipe, but am just wondering if you would recommend any adjustment for high altitude?
Julie says
Hi Anne, I don’t have a lot of experience with high altitude baking. I would just try it as written but know that your baking time might be different. Be sure a toothpick stuck into the center of the muffin comes out clean before you take them out of the oven. Let me know how it goes!
Bernice Hechtman says
These came out fantastic! Thank you for sharing. I have been looking for a base recipie for pumpkin zucchini muffins and this one was perfct. I made both!!!!!! So good!
Cary says
I just made these, using fresh pumpkin, oh my golly me! They are so moist and over the moon delicious !! I used regular oil! Oh so goooooood!!! Easy recipe to follow!’
I wanted to post photo here but I’ll have to on Instagram instead!
Susan says
I had been looking for a muffin recipe that used a whole can of pumpkin puree but only made a dozen. I’m happy to have found this recipe. I substituted canola oil, added a couple of tablespoons of half and half to loosen up the batter a bit, and doubled the spices. This made 12 very generously sized muffins. I would suspect that if I had used muffin pans that had smaller cups, I would have ended up with 15-18. These were moist and delicious with a real “pumpkin spice” flavor. Perfect for breakfast or with a cup of tea in the afternoon.
Geraldine says
is it 115 ounce or 1.15 ounce? what would that be in grams. sorry not familiar at all with uk or us measurements? thanks
Monique says
I am always suspect when a recipe is called ‘Best ever’ but this ones comes darn close. I have tried many pumpkins muffins for the family and this one gets top marks. I cut down on the white sugar by 1/2 cup for personal taste and still made great tasting treat!
Becca says
Really and truly the best ever! I am not a muffin lover, but these were amazing! They really scratched the ” it’s October and I need something pumpkiny to eat” itch. They turned out moist and held together very well. The flavor was full, rich and balanced. No need for icing or a crumb top on this little muffin! Thanks for sharing the wealth!
This recipe is definitely going into my “best ever” recipe collection.
Meg says
So…my husband coaches a hockey team and I try to bake for them every week or so (early morning practices deserve baked goods!). I made these muffins this week…and they LOVED THEM. Said it was the *BEST* thing I’ve made so far! Which is great…but like…now what do I do?! Lol Any ideas??
Julie says
So glad they loved the muffins! Try my soft pumpkin cookies next. 🙂
Ilina says
Loved it. I’d like to get the nutritional info
Rachelle W says
Oh wow! Cannot get enough of these. I made a few changes: I used canola oil because I hadn’t enough coconut oil, and I added 2/3 cup chocolate chips because my toddlers were making these with me. So so good. Good flavour, very moist, pumpkin-y, good amount of spice, and kid approved. Definitely will make a hardcopy of this for the recipe binder!! Thanks for sharing.
Tina says
The muffins were delicious! I used olive oil instead of coconut oil. Very easy recipe that tastes delicious! Thank you for sharing!
Natalie says
We call these the….”get em fast cause they will be gone” pumpkin muffins. We need to always make a double batch!!!! SO good. They set up high and full in the cupcake liners.