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
Beth Ann says
These turned out awesome! I actually made two batches. One with regular flour and the other with an all-purpose gluten-free flour blend (Great Value brand from Walmart). They both turned out wonderful. I was out of coconut oil and used vegetable oil in both. My kids loved them — especially my gluten-free, dairy free teenager! I will definitely be making these again in the near future!
Eileen says
Made this recipe as stated. Did not enjoy at all as far too sweet. All I can taste is sweetness (can’t taste spices at all) with a hint of coconut. Would not make again. Having said that they are moist and tender.
Cheri says
I made these today! I used half whole wheat, and lessened the sugar to 1 cup total (1/2 white, 1/2 brown). And then I added dark chocolate chips to 1/2 of the muffins as well. These turned out so delicious! My 18 month old was gobbling them up.
I’ll definitely be sharing this recipe!
Karen says
I made these last night – Iām skimming through the comments and havenāt seen anyone saying that their muffins were stodgy. Mine smelled great and taste good (though they are a bit too sweet for my familyās taste) but they’re pretty doughy inside, despite a much longer baking time than called for. Iām an experienced baker, I double-checked my measurements, have a thermometer in the oven, baking soda is good, etc., so I just donāt k know what to think.
STEVEN PHILLIPS says
AMAZING…USE FRESH NUTMEG
Heather says
These look delicious! Trying them out tonight with some fresh pumpkin seeds I have sprinkled on top. Thank you!
Joanna says
Not so good š The consistency was ok, they were pretty moist however taste wise they just didnāt live up to their reputation. I have tried and made better tasting muffins.
Lisa says
These muffins turned out fantastic! They have a great flavor and are very moist. The only thing I changed was using while whole wheat flour. Loved the way the house smelled while they were baking.
Julie says
Isn’t it just the best thing to have your whole house smell like fall? So glad you enjoyed!
Cindi says
Absolutely the best! Very moist and flavorful. Used 2 1/2 teaspoons pumpkin spice in place of separate spices just because it was easier.
Julie says
Thank you Cindi!
Kay says
I have to agree, these muffins are delicious!
My finicky Mother even loved them š
Sarah says
They really are the best! So soft and moist, great pumpkin flavor and just the right balance of spices. Loved them the first time I made them, and returned to the recipe to make again. Definitely a keeper!
Julie says
Thank you so much for your review, Sarah. So glad you loved them!
Alison says
I just made these muffins, and they turned out amazing. I read a few of the more recent reviews that said theirs came out doughy, mine came out nice and fluffy and not doughy at all. I will definitely be making these again!
Julie says
Thank you for your feedback, Alison, so glad you liked the texture. Happy fall!
Tami says
Pumpkin is a fruit not a vegetable because it has seeds inside.
blanca says
I made these today as a trial for my kiddos upcoming Halloween party and they were pretty awesome! I followed the recipe exactly and it did not disappoint. They are moist and taste great. I cooked them for 25 minutes and they were fully cooked. Thank you for sharing this delicious recipe!
Julie says
Thank you for taking the time to let me know how they turned out, so glad you enjoyed!
Lindsey says
Are there any alternatives for coconut oil that I can use?
Julie says
You can use any oil that is neutral in taste – I like avocado oil, but you could also use vegetable or canola oil. Enjoy!
Lorna says
These are so delicious! I have made them twice in the last 2 days. After reading the comments, I reduced the white sugar to 3/4 cup and because we eat plant based, used 2 Tbsp. ground flaxseed with 6 Tbsp. water, for the eggs. I did notice needing to bake them longer than the 22 minutes, but just tested them with a toothpick. This has definitely become a favorite muffin recipe!
R Schumann says
As others have noted, for those who want the spiced element of pumpkin muffins, these are a bit too sweet. In addition to reducing the sugar, the addition of ginger helps to add complexity to the pumpkin spice element.
Although the flavor was not to my liking, the texture and moisture of these makes for a good base recipe.
MB says
These are the absolute best pumpkin spice muffins I have ever made! They are moist, flavorful, so delicious! I added a cup of white raisins. Awesome recipe. Thank you!
Sheryl says
These really are wonderful, and so easy! Next time Iāll add walnuts. Canāt wait to see what they taste like tomorrow!
Sherrie Stolt says
SOOooo Yummy!! My family loved them.
Thank you for your recipe.