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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
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
Rachel says
Hi Julie,
Question…. do you think I could I double this recipe and make it into a cake?! These were the absolute BEST muffins! I made a pumpkin cake and it was dry but I wish I could use this recipe for the cake part. What are your thoughts?!
Julie says
I think that is such a great idea! Are you thinking of a layer cake or sheet cake?
Grace says
Best muffins ever, they are so moist…cooked up my pumpkin and made my own puree. Also used less sugar , 1cup is plenty, 1/2 white 1/2 brown . Also added in chocolate chips.
Dianne says
Yummy, this recipe a great hit with my family. Making a double batch for an upcoming meeting dinner so I can share with each if them
Paige Hawkins says
I liked how quickly these went together and they were very moist. However, I think the taste was bland and they’re not something I would make again.
Clc says
Perfect beautiful muffins that my children gobbled up.
Julie says
So glad to hear that, thank you! Happy fall!
Katie says
I love these muffins! I used Gluten free all purpose flour (King Arthur Flour) , cut the sugar down to 1 cup and added a spoonful of molasses since I didn’t have brown sugar. Yummy and moist!! Perfectly sweet.
Dee Noble says
Loved the recipe! I hate dry muffins and these were so moist! Was wondering if they freeze and thaw good? Wanting to make them for my in-laws by they won’t eat them all at once.
Julie says
Glad you like the muffins, Dee! Yes, I think they will be fine to freeze. The top of the muffins may be a little sticky from the moisture after freezing and thawing but it won’t affect the taste.
Jana says
I agree with your name for these muffins!! Seriously wonderful! So good that this is the first recipe review I have ever left. The only thing I changed was to throw in some chocolate chips. The recipe was so yummy, that I decided to check out your other recipes. 👍 Can’t wait till breakfast so I can eat some more!
Julie says
Thanks so much, Jana! Chocolate chips are always a good idea!
Marnel Groebner says
Wow! My new fav muffin recipe. I added a cup of raisins and a cup of chopped walnuts.
Thank you!
Jessica says
Our kids can’t get enough of these muffins. They disapeare quick so I always make a double batch. I do 1/2 the white sugar amount, add extra cinnamon and sub in pumpkin pie seasoning for the nutmeg and clove. We will be making these muffins for years to come!
Julie says
Thank you, Jessica. I love that you made the recipe your own.
Danielle says
I have made these twice now. Everyone, myself included, has loved them. I used two different ovens and took them out of the oven earlier than suggested both times just to make sure they didn’t get too dry and they came out beautifully. They are wonderful when they are still warm from the oven and wonderful when cool. I recommend eating them with a glass of eggnog or milk!
Thank you for sharing your recipe! Happy Thanksgiving!
Hallie says
I was a professional baker for 11 years, and I can say without a doubt that these are really good muffins. I did tweak the recipe a bit, sub butter for coconut oil, and made a filling using cream cheese and powdered sugar and a splash of vanilla. fill muffin tins half way, make a well in center of batter with spoon, then place a dollop of the cream cheese mixture in center, place batter on top of that and bake as directed, yummy surprise in middle!
Anthony Allen says
Thanks for your recipe. It’s so so delicious!!
Cynthia Cools-Lartigue says
This is by far the most favoured muffin recipe in my family,. Moist and full of flavour. Instead of the sugar I always substitute honey, it gives it another dimension in richness. I add raisins, nuts, flaxseeds to the ingredients and sometimes even a few chocolate chips. Yummy!
Julie says
Sounds wonderful, thank you!
Leslie says
Absolutely the BEST ever! Amazingly moist and no oversweet either! The coconut oil makes them extremely moist and delicate.
This is my new favorite recipe !
Julie says
Thank you Leslie!
Anna says
These really are the best ever! I didn’t have coconut oil so used vegetable oil and they came out moist and light, absolute perfection! I doubled the recipe because I had a 29 oz can of pumpkin and am going to store away half in the freezer for later (if I can keep my hands off them long enough to wrap them up). Thanks for the delicious recipe!
Julie says
So glad you agree that they are the best! And nice that you will have a stash in the freezer to pull out whenever you need them. Thanks for leaving me a comment!
Shay Morris says
Absolutely PERFECT!!!
L says
I’ve only got light brown sugar. Any particular reason to use dark? Do you think light would be ok?
Julie says
You can use either dark or light. Dark just has a little richer flavor.
susan hicks says
I added oats , flax meal, seeds/nuts (whatever’s on-hand) & raisins. There always seems to be flexibilty with muffin recipes. The more full-o-bits the better, & for a between meal snack or quick breakfast.
Anita says
I make these all the time as a mini muffin for my toddler’s playgroup and they are, by far, my favourite muffin recipe! They get wolfed down in a heartbeat and the mums love them too. I always make double because my husband and step-daughter scavenge the rest when they get home. Being in Australia, canned pumpkin isn’t really a thing because our pumpkins are so lovely here, so I always use fresh – I just steam and puree a batch first. For mini muffins, I cook them for about half the recommended time. They end up so moist on the inside and the house smells wonderful. Love them!
Anita says
Oh, and I will add that being a health-conscious family (and Australian…I think our tolerance for sweet things is quite different), I use half a cup of raw honey or maple syrup instead of sugar in this recipe. The pumpkins we have are already quite sweet too, so it’s perfect. A great way to get some pumpkin into my three year old as he wouldn’t touch it normally!