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
Donna Coleman says
First time making this recipe. First time using coconut oil. I doubled the recipe. I have twin 7 year old grandsons and one dozen would be gone in a flash! It made 29 standard size muffins. I only used the brown sugar and instead of white sugar, I replaced it with choc chips. Maybe 1/4 cup per single recipe. I always keep my sons 2 pumpkins from Halloween. So I had 20 cups of fresh pumpkin purée in my freezer. (10 bags of 2 cups recipe ready each.) The muffins were done in 20 minutes. They are light and delicious. Thank u for the recipe. Next time I may even add some nuts.
Andrea says
Do you refrigerate them afterwards or leave them out?
Mari says
What is 115 ounces in grams? My calculator says it’s over 3000 grams….
Valentine says
Best ever recipe for pumpkin muffins, kids love them with chocolate chips.. the coconut oil adds a lovely smooth flavor with all the traditional spices .. super moist and my go to recipe all year round! ♥️
Tiffany says
I don’t think I’ve ever left a comment on a blog, but I just wanted to let you (and everyone who reads this) know that I tried this recipe last night; these muffins are SO good! I love that they actually taste like pumpkin and are so moist, AND they look really nice (I baked mine in tulip cupcake liners). I only had one big can of pumpkin puree so I measured out 2 cups of it for the muffins, and I used vegetable oil instead of coconut. Other than that, I followed your recipe and it’s perfect. Thanks so much for sharing!
Julie says
Hi Tiffany, thanks so much for letting me know!
Yooper Al says
Delicious muffins. I made them exactly to the recipe directions. I got great reviews from my neighbors and my wife. Noting that they were very moist and flavorful. I will be making them again. This time I will add some chopped pecans (I really like them).
Julie says
Thank you so much for your kind review. Happy baking!
Veronica says
Delicious! I baked them for a school pumpkin party that required treenut/dairy free muffins and everybody loved them!
Julie says
Thank you Veronica, so glad they worked out well!
Cayce says
Made as mini muffins, baked for 15 minutes at 375.
Used real cooked pumpkin instead and subbed melted crisco for coconut oil and light brown sugar for dark.
Came out great!
Stefania says
Just made these today! They’re delicious! Thanks for the recipe!
MHB says
Really are the best ever! The entire family approved, even the non-baked good eater has been nibbling at them. 😀
Julie says
Wonderful!
Maggie K says
SO DELICIOUS! Made these on a whim because I had some extra pumpkin laying around. The only change I made was to add a finely chopped up apple to the wet ingredients before mixing the wet with the dry. The whole family, including my pumpkin loathing husband, loved them.
Julie says
Thank you so much Maggie, can’t wait to try them with apples!
Debbie Pettitt says
I realize this is years after yur original post, but I have to tell you that YES THESE ARE THE BEST EVERY PUMPKIN SPICE CUPCAKES! YUM! Will be making lots of these!
Julie says
It’s always fun to hear how much people enjoy these pumpkin muffins! Thank you for letting me know!
Anthony Munoz says
This is a great recipe. I topped the muffins with thawed aronia berries and they taste amazing!
Wy says
This is my favorite pumpkin recipe out there. I also used a wooden spoon to help me make it from this health website: https://thehealthypatron.com/best-wooden-spoons/
Katie P. says
These are amazing. I added chocolate chips. So yummy!
Allison says
These are truly delicious. I only use 1/2 cup white sugar and 1/2 cup brown. Plenty sweet. Also adding a ton of cranberries. My dad absolutely loves these. Make them for him every week. I add a couple scoops of unflavoured protein powder and 1/2 ground flax. Don’t adapt the recipe at all. No one can tell.
Connie Macomber says
These are the best pumpkin muffins! Absolutely everyone who has had one loves them! I follow the recipe exactly, except I add apple and walnuts. I cook them a few more minutes because of the added ingredients. I have made at least six batches now.
Baylie says
I made these for my family the other day and they were simply one word… DELICIOUS!! They were moist and on the verge of sweetness. I added some chocolate chips to some of them for the kids and they were amazing. I definitely recommend and think that the recipe leaves so much room for you to add something you like, such as, chocolate chips or sprinkles. Thank you Julie for making these yummy muffins.
Nicole says
Has anyone added chocolate chips? How did it turn out? This is my go-to pumpkin muffin recipe!!! So delicious!
B Falise says
Made this for a healthier Birthday cupcake for my boyfriend who loves pumpkin and these are in fact the Best ever. He gave me the Paul Hollywood handshake after biting into one 🙂 I haven’t baked in years and they came out perfectly! About to make a second batch 😉