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
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!
Wonderful, sounds great!
How much honey did you use?
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!
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
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!,
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.
Do you think raisins would be a good addition to the muffins?
These look delicious! Should the coconut oil be melted or should it be creamed similar to a butter? I cannot wait to try these.
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!
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!
How many cups/grams is 1 15 ounces? Non-metric measurements are so confusing!
A 15 ounce can of pumpkin puree is 425 grams or almost 2 cups.
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!)
Glad it worked out! I’ll make a note in the recipe to make sure the coconut oil is in liquid form. Thanks!
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.
Awesome Valerie!
I made them using thick creamy coconut milk instead of coconut oil, they came well and I personally love them as I come from the country where we love using coconut milk in our cuisine.
That’s wonderful! I would like to try them with the creamy coconut milk.
I feel like it’s my karmatic duty to let you know that I’ve used this recipe at least a dozen times in the last 2 months. It’s simply wonderful! We roasted a bunch of pumpkins at Halloween, and I’ve been using fresh pumpkin with a little extra flour. I also started subtracting a little sugar and adding a pumpkin jam that I made to utilize the stringy innards of the pumpkin (puréed and boiled the innards with apple juice, sugar, and spices). Anyway, thank you for such an amazing recipe!
Way to use the whole pumpkin Rachel! So awesome.
I always panic at Thanksgiving time that they will run out of canned pumpkin, so I buy many cans. I had pinned this earlier and wanted to try using my coconut oil (never have before.) They were so moist and delicious – better than Panera pumpkin muffins (which are my favorite.) Thanks.
That says a lot Maria. Happy you love them as much as I do!
I have made this muffins so many this past fall, for breakfast, snacks, study group treats, etc. These muffins are amazingly delicious! They have just the right amount of spice so that it is not overpowering, and they are perfectly moist. They do not last long at my house or around my friends!
Thank you so much for the recipe!
You are very welcome Veronica. Makes my day to hear how much you love them!
I made these the other weekend for a potluck and they came out GREAT!!! I used regular vegetable oil because I didn’t have time to acquire coconut oil, and everyone at the party still remarked upon how incredibly moist they were! They were a huge hit, thank you so much, Julie!
I’m so happy to hear that! You are so welcome Laura.
Cooked these this morning using fresh pumpkin. Indeed, the house smells wonderful, and they are just as moist and delicious as advertised.
Wonderful Martha!
Not sure if someone else asked but do you have the nutritional values for these? Huge hit at thanksgiving so I’m giving pre-made mix in jars as gifts for the holidays. The dry ingredients fit perfectly into a mason jar!
I don’t know the nutritional info, but I do love that you put them in jars. What a great idea!
for anyone in the future wondering, i added it up, and i think there are about 268 calories in each muffin. enjoy!
Thanks Ethan!
These were simply amazing! Made them a coupla weeks ago and they disappeared like that *clicks fingers*! Got so many great comments from everyone who had it so was well pleased 🙂 AND they were definitely the best muffins I ever made so thank you for the recipe Julie! 🙂 X
You are welcome Jay! So happy to hear that!
These sound so great … love anything pumpkin. I don’t have coconut oil but will try it today with vegetable oil. Thanks for the recipe!
I’m at my son’s and they don’t have nutmeg any suggestions?
I think the spice is just right with the nutmeg, but you might just leave it out and see how you like them.
I made these with my 5 year old the other day and they are the BEST pumpkin muffins I have ever had! Super easy to make and all 4 of my boys and hubby LOVED them. Next time I will know to make a double batch so I actually get to eat a whole one myself:) thank you!
So great Gina! You are very welcome.
I’ve made these twice now, once with butter instead of coconut oil (because I didn’t have it on hand) then again with coconut oil. Both times, they were wonderful. My son’s favorite muffin. Thank you!
Good to know it works well either way – thanks for letting me know!
what kind of butter? Real? salted? unsalted? margarine? I don’t have coconut oil but would like to make these. I would hate to buy some and end up throwing it away because I don’t usually use coconut oil?
You were right the first time – these definitely are the best ever pumpkin muffins! My husband agrees. It’s a keeper, for sure. Absolutely wonderful flavor and texture.
Thanks Jan!
Wow, I just found your website last week and made these muffins today, and they are delicious! 🙂 Up next is chili for the game!
So glad you found me Jana. Hope everyone enjoyed the chili!
Hi, Your recipe looks yummy. I see a couple of people have made them gluten free. Do you need to add any guar gum or x. gum does anyone know for gluten free? Warm thanks 🙂
Made these today and couldn’t resist putting a Maple-Pecan Crumble on top…AMAZING! Thanks for the inspiration 🙂
Perfect combo! Love it Kari!
Delicious muffins!! We absolutely loved them…. was wondering if this recipe can be converted to a loaf pan to make pumpkin bread instead? What cooking time would you recommend? Thanks!
I haven’t tried this as a bread, but I find that a loaf pan will usually take about 45-55 minutes. Start checking at 45 with a toothpick and you should be good. Glad you like the recipe!
Soooo much sugar! A cup and a half? Way too much for 12 muffins in my personal opinion. Nearly as much sugar as flour! And then someone put sugar on the top as well! Hilarious that someone said they love it when it’s pumpkin season, when your recipe calls for canned pumpkin. What’s wrong with fresh? Do you not have access to fresh pumpkin most of the year? Sorry, I am usually a very supportive person, and congrats for having your own site, but these are not for me…. Why am I commenting? I don’t know, I just had to say something about the processed foods in this recipe that you call the ‘best ever’ recipe…
I didn’t see where anyone claimed it was a healthy recipe. Or a whole food recipe. Or a recipe geared towards any dietary preferences. Just a really really great pumpkin muffin.
But after reading your comment I am inspired to go change the world for the better. Actually, that’s a lie. I’m just going to go make the best pumpkin muffins ever. ✌🏼
Hello from London, Canada!
I tried the recipe for pumpkin muffins, delious!!!! When I looked at my tins of spices, I realized they were from 1997. So , I just increased the cinnamon. I also substituted the white sugar for a cup of fake sugar. My Granddaughter loved them and so did I! Thanks for posting.
Thank you Mary-Lou!
I have made these muffins three times now in the last month and they stay moist for a whole week. I added slightly more flour to the recipe because I found the batter a little too runny. The taste is fantastic! I also add cranberries and pecans which make them even better. My new go to muffin recipe!!
Sounds great Karen!