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
You’re right, these are the best ever pumpkin muffins!! So moist and delicious, definitely a keeper. Thanks for sharing! 🙂
THanks, Linda!
I only discovered this recipe and have just made them. They were delicious!!
I only used 1 cup of sugar (could have used a little bit more), and used Gluten Free flour instead of regular flour. The GF flour didn’t affect the texture at all and they rose really nicely too. We loved them & I am planning on making them for 1st Night Rosh Hashanah! So thank you!
Tastes very healthy. Next time I’ll definitely be adding much more pumpkin spice and probably a bit of brown sugar. Even though that’ll make it a little less healthy. Thanks for recipe!
What a good recipe!!! Muffins came out beautifully, and moist!
This is it! This is THE pumpkin muffin I’ve been looking for!! Comes together in a snap, has the absolute most perfect pumpkin spice, and it is oh so soft!! Thank you, thank you, thank you!!!
These are absolutely wonderful! Do you think I could add some shredded carrots to the mix???
Is there a way to reduce the sugar amount? Maybe use a substitute sugar?
Hi! I haven’t tested this recipe with reduced sugar, but some readers have had success substituting other ingredients. Here is one commenter…
“Jennifer says…
Best pumpkin muffin recipe I have tried. I used whole wheat flour, only a half cup of granulated sugar and added toasted pumpkin seeds to the batter and the tops. Very happy with these.”
The best muffins!! They don’t last long in our house!
What size scooper did you use? It looks like the perfect size. It should have a number on the handle or could you measure the diameter of the scoop? Can’t wait to try these.
Hi! The scooper I used is a KitchenAid ice cream scoop and measures 2 inches across. It works very well! Enjoy!
These are dangerously delicious. My house smells like fall deliciousness. My husband isn’t a fan of pumpkin and he took one bite and looked at me and smiled. He loves these muffins. They’re a hit! I’ve made many different pumpkin muffins, but they have never been this good. This will be my go-to pumpkin recipe from now on! Thank you!
Wow! These truly are the best pumpkin muffins ever! Super tasty and moist. Can’t wait to make them again and again. My family and friends at work loved them! Many thanks for sharing the recipe!
I made these muffins last week. Do you think I could make it as a bread in a loaf pan?
I don’t have coconut oil can I use another kind of oil?
Hi Lorie, yes, you can use vegetable, canola, or avocado oil… same amount. Enjoy!
Oh my God! These ARE the best ever…my husband can’t stop telling me how good they are!
Oh my God! These ARE the Best Ever. Thanks so much for posting this recipe. It’s going in my favourite pile.
A thankful Canadian 🇨🇦 foodie!
Family approved! Fabulous & easy! Thank you for sharing your recipe!
Love this recipe. It’s light and fluffy and delicious!!! I made it exactly as written except for adding dried cranberries. Great additions!!!
My family loved these! After making muffins, I used the left over batter and added a few chocolate chips. I dropped the batter on a cookie sheet to make cookies. They were fabulous! I think they held their form because the batter sat. I am making these again today. Such an easy recipe.
I made these and they are absolutely amazing. I followed the recipe almost exactly. I was short about 4 ounces of pumpkin so I added a little bit of apple sauce. It didn’t affect the flavour at all and kept them very moist. These muffins definitely hold true to their name. I’m book marking these to make them again.
Thank you, Pam!
OMG! These are the Best Ever…so moist & delicious!! Made them last night to have with coffee in the am. Didn’t have coconut oil, used canola. Want to try with coconut oil next time. Maybe some walnuts too.
Thank you for this delicious recipe 🙂
You are very welcome!
What if you cant find 1/4 teaspoon ground cloves?
Just add a little extra cinnamon – I think the muffins will still be delicious!
These are fantastic! I added some butter to the coconut oil, pecans and chopped dried figs that I had wetted down with some boiling water, and added that fig water (2 tbs?) back to the batter to moisten a bit. I did make a little thin frosting with cream cheese, butter and confectioners sugar. These are definitely delicious enough to make again!!
Ok I’m not the bragging type but I make great muffins. This recipe elevated my muffin making status. Got to use coconut oil, makes a huge difference. I’ve made these again and again, always the same OMG reaction. I use semi-sweet chocolate chips for the cocoa lovers. When out of one or more spice I’ve cheated and used Libby’s pumpkin pie filling mix, worked well.
#1 pumpkin muffin recipe hands down!
Muffin makin Mimi
Fantastic recipe!!! We easily made these vegan by swapping eggs for flax or chia “eggs” and we LOVE them, especially with our chai!
I actually linked this recipe on my blog site in my article about easy, dentist-approved and kid friendly back to school meals/recipes! I’ve also mentioned them in my IG stories here and there! Thank you!!!!!
These are THE best muffins! I accidentally doubled the recipe and we still wound up eating them all.
I read the recipe wrong and didn’t add enough flour😔they were a soggy mess but smelt delicious, I read it as 1 3/4 cup of flour instead of 13/4 cup of flour, very runny but the child enjoyed the mixing and pouring so wasn’t all bad, will definitely make again
I made these with the Cup4Cup gluten-free baking mix, and they were amazing! My family whole heartedly agreed they are the best pumpkin spice muffins ever!
This really IS the best ever pumpkin muffin recipe!!! I didn’t have my family recipe handy so I had to look one up and this one is ridiculously delicious! So moist and full of all the right flavour! Don’t tell my mother, but this is my new go-to!
This is the second batch I’ve made using your recipe. I’ve added chopped pecans and raisins. Love one in the morning with coffee. Love one in the afternoon with tea. I made them in larger muffin tins and had enough batter for about ten. They’re baking now and I’m off to start the coffee maker. Thank you!
After looking at multiple recipes and reviews, I decided on this recipe. I cut total sugar by 1/3 cup as only tweek, as some reviews suggested. I shared them with the neighbors and the consciences is DELICIOUS. Thank you