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
Karen H. says
I made these this morning and was actually shocked that they were in fact the best pumpkin muffins ever! Seriously so amazing. I didn’t change a thing and would make them exactly the same way next time. Thanks for a fabulous recipe!
Christy says
Incredibly moist and delicious! I doubled the recipe and subbed half the coconut oil for applesauce. It turned out very well like that. I cut back the sugar by a bit (1/4 cup less per recipe, so 1/2 cup less since I doubled it), since I added some chocolate chips. I highly recommend the addition of chocolate– as we all know, it makes everything better! 🙂
Christy says
Also, I subbed an all-purpose gluten free flour and it worked wonderfully! These are some tasty, tasty muffins. Thanks for the recipe!
Julie says
Thanks Christy, love the way you made them!
Claire says
I’ve made these twice with a gluten free flour substitute. They come out fantastic! Make sure to use a blend with xanthum or guar gum and not just flour and starch blend. Thank you for the recipe! You’ve made my GF pumpkin loving family very happy!
Julie says
I’m so glad to hear that Claire! Sounds like you are doing a great job cooking for your GF family.
Hunter says
Thanks, Julie! These are the best pumpkin muffins ever. I made them for my son’s Thanksgiving Day party at school and they turned out perfect.
Julie says
That’s great Hunter! Wish we could bring homemade baked goods to my kiddo’s school!
Jennifer allen says
Absolutely delicious…thanks for sharing! I cut the sugar in half because I added dark chocolate chips and diced pecans and i think next time I could cut the sugar even more. I also used a pumpkin purée I made (2cups) instead of the 15oz can. They needed a little extra time to cook (28minutes), but are so moist and delicious it’s going to be tough to not eat all 12. A new favorite for sure…thank you!!!
Julie says
Good for you for making your own pumpkin puree!
Nicole says
Just tried the recipe and they turned out amazing. Although I added a little oatmeal, used whole wheat flour and had to use almond extract instead of vanilla. Thanks for sharing the recipe 🙂
Julie says
Love your healthy version Nicole!
Ee says
Geez you weren’t kiddin when you said these are the best muffins ever. Just made them and I’m pretty excited! Super moist and delicious. I used veggie oil inplace of coconut cause that’s all I had. Used half of sugar and sprinkled a bit of raw sugar on the tops for crunch. YUMMMY 🙂
Julie says
Love it! Glad you agree Emily!
Mar_Bee says
Great muffins! I added a few “yummies” as my husband calls them to jazz them up a bit for a change, but they are just as good as written. I added chopped crystallized ginger, dark chocolate chips, and a few chopped pecans. Delightful!
Ashley says
I just made these and realized I was out of pumpkin too late so I used 3 ripe smashed bananas instead…. and you could just as easily call this post best ever banana muffins!
And to the person who asked above, you can use ground flaxseed as an egg substitute for a fully vegan recipe.
Thank – this recipe is a keeper!
Julie says
Love that you were so resourceful with the bananas. Might have to try that one!
Lorraine says
These are amazing. I have a gluten free in the house and I am always on the lookout for recipes that I can use. I used my favorite blend of gluten free flour. One third white rice flour, one third brown rice flour, then the last third is half tapioca flour and corn starch. I added walnuts and chocolate chips. My gluten free daughter loved them… Thank you
Julie says
Thanks so much for letting me know how to make them gluten free! So glad your daughter enjoyed too.
Amy says
These are absolutely incredible! I added chocolate chips to half, and wow! Both so so good. Thank you for sharing, i cannot get over how yummythey are!
Julie says
Great idea to do half with chocolate chips and half without! Sometimes I can’t decided which way I like them best, so why choose?
Traci Nelms says
This is a great base for pumpkin muffins. I modified by using all WW flour, reducing the sugar by 1/2, and upping the spices. I also add about 1/4 tsp. ginger. Instead of granulated sugar and brown sugar, I only used raw honey. They are perfectly sweet for us that way!
Julie says
Wonderful, sounds great!
Celine says
How much honey did you use?
Christina says
These are fantastic. I subbed butter for coconut oil as we were out of the oil, and added chocolate chips for the kids and they were wonderful!
Sherry says
Made them and they are delicious! ! I did use vegetable oil instead of coconut oil. I will be making them again. Oh sprinkled some powdered sugar over them more for looks than taste.
Thank you
Lynne says
These are the best pumpkin muffins, and I have tried several recipes. I doubled the recipe to take to work for everyone and they loved them. They make big fluffy tops. The only addition I made was add golden raisins, and I used vegetable oil. Perfect….I found my new Pumpkin Muffin recipe!,
Linds says
These are absolutely amazing! I’m about to make my 4th batch for this season, I try and always share them but I always have to keep some for myself! Thank you for the recipe.
Chris says
Do you think raisins would be a good addition to the muffins?
Joshua Solis says
These look delicious! Should the coconut oil be melted or should it be creamed similar to a butter? I cannot wait to try these.
Julie says
Hi Joshua, my coconut oil is always in liquid form because I live in Arizona :0) If yours is solid, just melt it a little bit to help it blend in better. Great question!
Joshua says
Thanks so much for the reply! Mine is currently solid being in Colorado and all.
Cannot wait to try these muffins. They look absolutely fabulous!
Amber3 says
How many cups/grams is 1 15 ounces? Non-metric measurements are so confusing!
Julie says
A 15 ounce can of pumpkin puree is 425 grams or almost 2 cups.
Rebecca says
Here we are in mid-December and daughter-in-law had 2 large uncarved white pumpkins left over from Halloween. So, despite online cautions that these large pumpkins might be stringy and less desirable to eat, I baked them. They yielded 2 1/2 quarts (each) of lovely, sweet, mild flavored pumpkin! What to do with 5 quarts of pumpkin in a household where it is unlikely that this pumpkin will be used unless the grandmothers are visiting?
I baked up these pumpkin muffins this morning using 15 oz of the freshly baked pumpkin. Wish I had read the comments first because I tried incorporating the solid coconut oil into the flour mix.
Well, I was dismayed to find the baked muffins sitting in pools of melted oil. Once I had blotted the bottoms of the muffins off, everyone absolutely loved them. I cut the sugar by one third and added raisins.
Yum, yum. Definitely recommend these muffins but use liquid oil!!!
(I will freeze the rest of the pumpkin in 16 oz freezer bags for another baking project!)
Julie says
Glad it worked out! I’ll make a note in the recipe to make sure the coconut oil is in liquid form. Thanks!
Valerie Comeau says
Oh my god…..so delicious. I regret not making two batches. I will be making these for our Christmas Eve Party.
I did not have coconut oil so I used vegetable. What a treat. Thank you.
Julie says
Awesome Valerie!