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
Krista says
This IS the best recipe! Thank you so much!! I have made them many times now. My kids love them too. Just a bit for those who want less sugar, I completely omit the 1 cup white sugar. And they are still sweet! And still turn out perfectly. Thanks again!
Mark says
Well I failed. I tried to do these full size with the cheese cake in them. The muffin tasted alright but the cheesecake was very very bitter and didn’t really turn to cheesecake but a puffy top of salty muffin 🙁
Susan says
I made these muffins tonight. The only change I made was I used 3/4 cup OG coconut sugar and less than a half cup of OG natural sugar. I used buttercup squash instead of pumpkin. They raised up beautifully and had a great texture…and tasted wonderful. Thanks!
Jocelyn says
THE BEST MUFFINS EVER.
Christiana says
Absolutely delicious! I threw in some chocolate chips. My boys love them!
Terisa says
Can I add dark or milk chocolate chips to this recipe, if so how much?
Julie says
I would add 1 cup and see how you like it. Enjoy!
Liv says
I tweaked the recipe to make it vegan – which was extremely easy. Just substituted two eggs for two “flax eggs” (flax has a great texture with pumpkin!)
Nixed the white sugar, used 1/2 cup of brown sugar and added two or three tablespoons of maple syrup. Thank you for the recipe – these turned out great!! I’ve saved it to my Pinterest and will happily return to making these again.
Melissa says
I tried this recipe because you sounded so convincing of this being the best pumpkin muffin. You were so right! Oh they are so moist and flavorful! My kids inhaled 18 of them in one sitting! Good thing I doubled the recipe with a Costco sized pumpkin purée can! Thanks for this deliciousness!
Julie says
Glad you decided to double it! That’s so great, thank you!
Santini says
I’m so excited to make this one! I know my kid will gonna love this! Thank you so much for sharing!
Julie says
BEST PUMPKIN MUFFINS EVER!!! I made these yesterday and my family loves them – they are SO good. I subbed some of the white flour with white whole wheat and added a splash of milk to the wet ingredients just in case the wheat flour dried them out. We don’t like nutmeg so substituted all-spice. Such a great recipe, I can’t wait to bake them as gifts – thank you!!
Bee says
Chiming in to say that yes, these muffins are fantastic! I made them gluten-free (just subbing 1:1 GF flour) and they are delicious, soft, moist, not overwhelmingly sweet–wonderful! This recipe is definitely a keeper.
Yang says
Two favorites come together as one, Pumpkin muffins, now that sounds amazing! I haven’t tried pumpkin muffins yet, but just the thought of it inside my mouth makes me drool over it. I will definitely try this recipe out! Thank you so much for sharing!
Keena Gannage says
Yep! I agree with everyone! These are the best! I used half whole wheat flour and a quarter flaxseed meal and a quarter sprouted spelt flour. Plus I did cut out a half cup of sugar. I also used fresh cooked pumpkin from our fall decorations! Thank you for sharing. My family is so happy!
Chris McLaughlin says
So glad to find a pumpkin recipe that used the whole can instead of leaving me with half. Ran out of flour so used almond flour for the last half cup. Wonderful. Thank you.
Julie says
I like your resourcefulness and so glad you like these muffins. And I agree, no leftover canned pumpkin is convenient. Happy baking!
Olga says
Julie, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Julie says
Wonderful, thank you Olga!
Anna says
Julie, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Vivianne Schinkel Schinkel says
I felt that the batter was too thick so I added one more large egg. My grandson, 3 yrs old, wanted to add some cranberries as well. He’s going to be quite the chef as he helps me cook, bake and cleanup.
Everyone raved about them.
Cassandra Lipnicki says
These were great! Loved them, substituted butter for coconut oil
Ashley says
It’s May 11, 2019… and yes these are by far the best pumpkin muffins I’ve ever had! Used a 14 ounce can instead of 15, and used cane sugar instead of brown sugar…. but wow!!!!! ♥️ This is a new staple for me. Quick easy and delicious! Thank you so so much!
Veronica Fields says
Very good. I made a loaf with this recipe.