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 muffins are amazing. I used 1 t. cinnamon and 1 t. pumpkin pie spice instead of the spices. So soft and delicious. Thank you for this recipe.
Thank you Shelly!
Hi Julie,
Is one cup = 250g ?
Thank you,
Magda
My 4 year old and we’re looking for a recipe for pumpkin bread tonight and we found this one. They were perfect. My family is going crazy!! Thank you so much!
*and I were 🤗
I add shredded sweet coconut 🥥 aprox 3/4Cup . Instead of using the spices mentioned above . I substitute all of them and use 2 tsp. Pumkin spices.
Hi Julie!
Thanks for sharing this recipe!
I’m wondering if it’s possible to substitute maple syrup for any of the white or brown sugar in this recipe? Also, any tips if I wanted to make jumbo muffins in a 6-hole tray instead? Thanks so much!
I made these muffins while I was visiting my daughter in law and loved them so much that I am getting ready to make some for my family.
my daughter in law didn’t have coconut oil or cloves so I used canola boil and ginger and they were amazing.
I like this recipe because it did what it claimed to do, great tasting and moist.
Thank you
Maria
Thank you for letting me know how they turned out, Maria. So glad you enjoyed them and shared with your family!
These are truly the best pumpkin muffins. My go-to recipe, and everyone is obsessed!
So glad, Anna!
I baked these muffins using a sugar pumpkin that I grew in the garden. Also added a teaspoon of molasses to my brown sugar. Thanks for the recipe. Turned out great.
Just had my first bite and I am speechless. What is life. These are the best muffins I have ever made, pumpkin, banana, or otherwise. I skipped the post and then misread the ingredients, so I used canola oil instead of coconut. I was worried it would have implications on the recipe, since coconut oil has a significantly melting point, but the muffins came out perfect. Instead of canned pumpkin, I had one pie pumpkin that I scooped the insides out of, roasted, and measured out just shy of the 15oz the recipe called for (my pumpkin gave me about 12). Cannot speak highly enough of this recipe. I considered adding walnuts or chocolate chips and now I’m so glad that I didn’t!
I’ve never baked or cooked anything from this blog before—boy am I hooked!!
This recipe was excellent, thank you! Though I didn’t have coconut oil I subbed vegetable oil and they turned out perfectly. This is definitely an incredible recipe and impossible to eat just one
These are AMAZING! I am an avid home baker and always look for something new to try from a new person! Thank YOU for sharing this recipe! My family LOVES them!
Happy Fall Season!
Amazing muffins! And I am a pumpkin fanatic! These are wonderful!!!
Do you measure the coconut oil before or after it’s melted to get the right amount?
Measure the melted coconut oil. Enjoy!
Delicious! I’m so glad we doubled the recipe. The muffins came out beautifully with a lovely dome shape. The texture was moist but not mushy or crumbly. I didn’t have coconut oil, so I had to use canola oil. My daughter exclaimed, “these are the best muffins I’ve ever had!” I agree. Thank you so much. I’ve pinned the recipe to make again.
So glad! Thanks for taking the time to let me know!
I impulsively bought a pie pumpkin so I made two batches with homemade puree instead of canned to bring to work and they were gone within a shift lol. For one of the batches I added the cream cheese filling I normally use for cheese danishes and put a few roasted pumpkin seeds around the cream cheese, both batches were very good. It’s a nice texture, definitely will make again.
I have made these a couple times now & absolutely love them. The only thing different I did was add 1/4 tsp of ground ginger. Turns out moist & delicious every time. Thank you!
I made these with my kids today. They are amazing!!! We didn’t have coconut oil so I used butter. They are very moist and fluffy. We all love them! Thank you for sharing this recipe!
Texturally these muffins we the best I have ever had, fluffy but so moist (even with subbing gluten free flour) and with the perfect amount of crunchiness on top. However, they are SO bland. If I make these again I would probably double or triple the amount of spices. So sad because I had such high hopes but still very happy with the texture of the result.
Wonderful pumpkin muffins. I made the triple batch for snack at a school event and everyone LOVED them. I used pumpkin pie spice, plus extra dried ginger and extra cinnamon. Next time I think I will add Craisins for extra chew and flavor.
Best pumpkin muffins ever!!!!!!!!!!!!!!
These are the best pumpkin muffins! Will be making them for the holidays.
I substituted egg with chia for vegan recipe and added cranberries with pecan on top- really good!!!
!
These are amazing. I substituted coconut sugar and butter, added molasses and extra spices and they still turned out amazing. The whole family loved them.
I had saved some pumpkin from carving, and made my own pumpkin puree (looked more like hash, but whatever). So I used that. I didn’t have coconut, so used 1/4 cup vegetable oil and 1/4 cup butter. I cut the sugar with about 20%, because the older I get, the more I feel most recipes are overly sweet. I used one pinch of salt, because I’m not used to salt in sweet baking goods (European). Lastly I added 1 teaspoon of baking powder, just for good luck. The recipe yielded 12 perfect little muffins that taste heavenly.
Wow!! These ARE the BEST pumpkin muffins I have ever had as well! They just melted in our mouths! I did decrease the sugar as I usually do, but they were perfect! These will definitely be repeated over and over again in this house! Thank you!
These came out really really great! I made my own puree and measured out 15oz and it worked very well. Will definitely be making these again! I might try decreasing the sugar a little next time and maybe add some raw pumpkin seeds on top too.
The muffins are moist and delicious and I baked them as the recipe noted. I loved the ease of the recipe as well. This is now my go to pumpkin muffin recipe.
These truly are the best ever pumpkin muffins! I looked at so many recipes and so I’m glad I tried this one first! It’s so moist and full of all that yummy fall, pumpkin flavor. I didn’t have any coconut oil, so I substituted canola oil and they turned out perfect. I sprinkled a bit of cinnamon on top before baking, but other than that, followed the recipe. These are better than any I’ve had from local coffee shops/bakeries! My 5 year old and 3 year old also can’t get enough. Good thing I made a triple batch! Thank you for sharing this recipe!
I made a double batch of this recipe. It made 24 normal sized muffins and a small loaf. The only change I made, because I didn’t have cloves, I used one tsp pumpkin pie spice and didn’t add the cloves or nutmeg. I still added the cinammon as directed. They were very delicious and moist! My family loved them!!
Can these be frozen? I want to make ahead for Thanksgiving breakfast!