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
These are literally the best pumpkin muffins I’ve ever tasted! And I can’t believe I made them! Super simple recipe that didn’t take long at all for an amateur cook/baker like myself! Sorry for the M word but the muffins are so moist!! Only subs I did were veg oil for coconut and 1 tsp pumpkin spice 1 tsp cinnamon (per a precious comment). I might add more spice next time I make this.
SO yummy! I used light brown sugar instead of dark because it’s what I had on hand. The texture and flavor couldn’t be better. So glad to have a go-to pumpkin muffin recipe!!
I substituted 3/4 cup flour with whole wheat & used light brown sugar and they came out delicious!
I used canola oil and roasted pumpkin pureed with water. They still came out amazingly well – thank you for posting this recipe!
They were fantastic….shared with friends.
Delish and moist!
These were delicious and easy to make with my 3 year old. He is a fussy eater but not with these muffins! I have tired several other muffin recipes before with him and these muffins did not last long! Thank you!
Outside was tough and inside was under done!
This us my go-to muffin recipe! We love it! For a slightly healthier option, I have found the turn out great with only half the amount of each sugar and with a tbsp of ground flax seed and 2-3 tbsp hemp hearts. Thank you for this recipe!! Eating one fresh from the oven right now!
These were great! I usually stick to the written recipe but this seemed like more sugar than I wanted so I did 1/2 cup granulated and 1/2 cup dark brown.
I also added some chocolate chips to 1/2 of the muffins. (So I guess made up for the decrease in sugar! Ha ha!). Mine were much more textured on top, not as smooth. Delicious!
THE BEST PUMPKIN MUFFINS EVER!!! Thank you so much 🙂
I have made several recipes over the years and these truly are the best!! My family is in love!
I substituted butter for coconut oil and used Libby’s pumpkin pie filling because that’s what I had. Because it already has sugar and spices in it (presumably cinnamon, cloves and ginger), i changed the sugar and spice amounts thusly: I added the recipe’s allotted nutmeg (which I presumed the pie filling did not have), a teaspoon of cinnamon (assuming the pie filling had around 1tbsp already in it) and two tablespoons of brown sugar (because I tasted the mixture before adding eggs and it didn’t seem sweet enough). Otherwise I followed the recipe. They turned out very good. I’d add a bit more sugar or make a glaze on top but my wife likes them as they are. Thanks for the recipe!
I’m so glad your substitutions worked out well!
Have made these twice. First time used only pumpkin puree. Today only had one cup pumpkin puree, but had a leftover baked sweet potato. Peel and mashed it and used in place of the rest of the pumpkin. These were just as good as the first batch. I sprinkled a little coconut sugar on top before baking. Thanks for this recipe!
I easily made these vegan by replacing the egg with Just Egg.
I also added chocolate chips to half the batch and raisins to the other half.
This is a great recipe and the coconut oil works wonders!
The kids made it with my company. They had so much fun they did not even think about their electronics! It taste good so that is something they were able to be proud of. Feeling of accomplishment & success. Good job whoever put this recipe out. The whole family & neighbors made sure there was no proof for picture so I guess we will be making these again soon so I can get a picture out 🙂
That’s so great! Love it when kids take over the kitchen!
Awesomely moist and fluffy. I modified to make them gf (bobs red mill flour), used fresh roasted pumpkin (1/2 medium pie pumpkin), 1/2 cup turbinado sugar (no white or brown) and added dark chocolates chips, wide chip coconut and walnuts. It was perfect. I’m going to base my future pumpkin breads off this recipe.
Happy thanksgiving! I have leftover pumpkin pie filling I’m going to use – o mean like my own filling I just made with fresh pumpkin purée. Any suggestions on what to omit from the recipe?
I just recently went gluten, lactose, and fructose free (I’m doing fodmap) due to a medical condition and wanted a recipe to make gluten free muffins and I need not look any further. This recipe came out tender and moist. I did replace a stick of melted butter for the coconut oil (I’d rather have the butter flavor and don’t like coconut). I tried them and they came out fluffy moist and AMAZINGLY good. Thank you for posting this recipe. I might modify it to make other types of muffins but with different purées I can have. Can’t say thank you enough!!
Amazing recipe. I made with garden grown fresh pumpkin I had baked in oven and puréed. Added chopped pecans to batter and they were incredible! Love this.
Made this with 1 c A/P and 3/4 c WW flour, no oil just 1/2 c unsweetened applesauce and cut white sugar to 1/2 c. After filling 6 muffin cups added chopped walnuts and bittersweet chocolate for the next 6 and a small loaf pan. Both versions were excellent! (P.S. added a few fine grinds black pepper 😉)
amazing! I don’t make any changes and my kids love it! (I guess in the fall I do use my own sugar pumpkin puree)
I am 20 years old and just beginning to learn how to bake! I love these muffins because they are so simple and they get me quite a few compliments! Even though when I first made them I didn’t know to spoon my flour to measure (and I added too much) they still came out moist and delicious. These are a hit in my house year round and I usually only use one cup of all purpose flour and then the rest I do whole wheat, they are amazing and I feel a bit better sneaking it in 🙂 I definitely recommend doubling these muffins because they will get gobbled down in no time!! I have made these about 6 times now and I will never buy store made pumpkin muffins again. I plan on using this recipe for years! Thank you very much, these sure are the best ever pumpkin muffins!!!
Your recipe is PERFECT!!! I love how generous you are with the spices!!! I’ve made them at least 5 times now and they are SO awesome every time. I always use a bit less sugar than recipe calls for, but otherwise follow it.
Today I did two things different though – I used organic whole wheat flour and made my own pumpkin purée from scratch. (Simply roasted a small pumpkin, seeded and cut in half at 350 degrees for 50 minutes…). OMG. Best ever. Insane.
I used to cook my pumpkins in the oven until I discovered doing them in an InstaPot. Just put in the entire pumpkin with 1 cup of water on high for 10 min. The skin just falls off and easy to scoop out seeds. May want to give it a try.
Substituted canned pumpkin for fresh pumpkin (Super easy to cook pie pumpkins by putting in InstaPot for 10 min. Skin falls off and just scoop out seeds. Has amazing flavor) and substituted coconut oil for avocado oil. Muffins were super moist and had great flavor! I also used gluten free flour.
WOW! These are the best pumpkin muffins.! And you are right, they don’t need anything on top. Thank you so much for posting the BEST pumpkin muffin!!!! Didn’t change a thing made as written!
Im vegan so I subbed 2 chia seed “eggs” and also added 1/4 tsp ginger and about 1/3 cup toasted pecan pieces. Turned out great! I like the idea of using whole wheat flour & will try it 1/2 & 1/2 next time. : )
These taste more like cupcakes, they are so sweet.
Delicious and easy
These really are fantastic! The second time I made them I subbed 2.5 tsp pumpkin pie spice for the cinnamon, cloves and nutmeg. Will be making these often, thank you!