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
Janice says
I’ve made these three times in one week now. My 15 year old can’t get enough of them. He says he could eat them for breakfast, lunch and dinner. I made them exactly as the recipe says except used canola oil as I don’t have coconut oil. I sometimes add mini chocolate chips and pecans to the mix. They’re delicious!
Ana M says
I’ve made these a few times now and they’ve turned out great every time. The muffins’ texture is velvety smooth and the tops come out with a very nice dome that doesn’t deflate after they cool. I think this may be due to the very thick batter! They keep for a few days at room temp in a container, but I usually put half the batch in the freezer, then pop the muffins in the microwave for ~1 minute when ready to eat.
The recipe is very accomodating to tweaks and substitutions. I don’t like things to be too sweet, so I use less sugar (I’ve experimented and I like to use 1/2 to 3/4 C white sugar, no brown sugar). They also work just fine with canned butternut squash instead of pumpkin. Lastly, I’ve used both refined coconut oil and virgin/unrefined, and the only difference is a slightly coconutty taste with the unrefined oil. I think other oil types would probably work, too.
Kristen says
I didnt have any coconut oil but instead I used olive oil and it came out great! I sent my mom out with them for her infusion clinic to share with other patients and one man even said “these are the best pumpkin muffins I’ve ever had” I love making muffins because I love them with tea (big tea drinker) and for breakfast (not just the muffin but to go with other stuff) I actually found when making pumpkin roll I had just enough pumpkin puree left over for this recipe-thats actually how I found it, looking for something that uses pumpkin puree. This is definitely my “go to” pumpkin muffin recipe.
Julie says
Thank you Kristen, so glad you could share these muffins and that you love them as much as we do. Always nice to put that pumpkin puree to good use.
Rushell says
Oh my goodness!!
My brother harvested his pumpkin farm this week and gave me several pumpkins. I went to the internet trying to find all sorts of ways to use the pumpkins and of course, I had to use some of it as a snack! I made a purée and reduced it, then made these muffins. I thought that they were going to taste too sweet after licking the mixture’s bowl. However, they were PERFECT!!! Everyone has greatly enjoyed them! I’ll be making more this weekend, that’s for sure 😀
Thank you!
Chelsea says
So good and I love that they are dairy free with me having to substitute anything! First time I made these I filled some with cream cheese frosting per the request of a friend. The second time, I subbed gluten free flour and coconut sugar for the regular sugar and they were still so good!!
Sherilee Evelyn says
Thanks for a wonderful recipe,I made these today,even my fussy teens liked them. I made a few alterations,used fresh mashed pumpkin,added nutmeg,cinnamon & ginger essential oils to the mash. I used half spelt flour,half green banana flour I also used half the sugar(coconut & dark brown),topped them of with a pecan & dusting of cinnamon sugar.YUM!!! ,thanks again.
Nancy says
Delicious! I added 1/2 cup chocolate chips to them as well. Going to try and make them with gluten free flour next time for our family members who have a gluten allergy.
Erika says
I, too, thought these were bland – at first. However, the second day made all the difference. The flavor and moisture level were just right – perfect with a cup of coffee! I used olive oil and honey.
K Smith says
Easy and good. I reduced sugar to 1 cup total since my daughter wanted to add mini chocolate chips. 🙂 Will make again, thanks!
Julie says
Great! Thanks for letting me know how they turned out!
Amy says
These are AMAZING!!! My new go to recipe for muffins! I replaced oil with melted butter.
Julie says
Thank you Amy! So glad you love them too!
Lici says
Quite good! I used “Pamela’s Baking & Pancake Mix” (gluten free). I added only 1/2 tsp of baking soda since the mix has some already. Also omitted 1/2 cup of white sugar & added 2 tbsp of molasses instead and the flavor works well. Also added about 3/4 ish cup of walnuts. Moist & tasty.
Julie says
So glad they worked out well for you!
Áine says
Loved them, each and every time! (They taste even better the next day!)
Julie says
I agree! Thanks for making my recipes!
Liz Martin says
My kids loved these muffins! Thanks for giving me a new family favorite!
Sarah says
I made these last night and everyone loved them. I had an open a can of pumpkin I wanted to finish so I went looking for a way to use it up. Since this recipe calls for a whole can, I added some mashed banana to make up the volume of pumpkin. They were delicious. Perfect texture and moistness. I will make them again. Thank you.
Ree says
This was REALLY good! Made it twice now and it turn out even better when the egg was room temperature. I just used a pumpkin spice powder instead of individually adding cinnamon / nutmeg/ cloves and it worked out great! For mini-muffins, I baked it for 12 minutes . . . SO GOOD!
Julie says
Thanks, Ree!
Karen ROPER says
Wonderfully moist. Perfect texture, but too sweet for our taste. Anyone have any ideas on how to maintain the texture and moisture while cutting down on the sweetness?
Rosie says
What a good recipe!!! Muffins came out beautifully, and moist!
Nancy says
These muffins are great . I added raisins to mine.
Julie says
Thank you, Nancy. Glad you enjoyed them!
Emma says
These are by far the best pumpkin muffins!
Fal says
Can’t wait to try these ! My daughter loves trader joes pumkin
Mix and I’m trying to find a better homemade version :)I don’t have ground cloves and since we are in the middle of a pandemic I’d rather not go searching for it …
I was wondering if I could use pumpkin spice As a replacement ?
Julie says
Yes, I understand. I think pumpkin spice would be a good sub for the cloves.
Julie says
Thank you so much Emma!
MichelleM says
Yum! Kids love them!