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
Abhishek says
This looks super amazing and indeed, is super delicious.
Trying it out today itself 🙂
Hangry Fat Kid says
I used about 2 cups of roasted pumpkin instead of canned and added dried cranberries. This one is a keeper!! Will try adding macadamia nuts next time. Thank you for the recipe!
Susan Dubose says
Made a double batch today. Turned out great. Thank you…I improvised a little..using partial almond flour and substituted half maple syrup for swerve …yummy!
Julie says
Sounds good, thanks Susan!
Manish Gupta says
Thanks for sharing this interesting article.
Jacob @FlavorThyme says
Confirmed, these are the best ever pumpkin Muffins!!!
Is there anything you can use as a substitute for coconut oil? Would any oil work?
Julie says
You can use any oil, yes. I’m glad you enjoyed!
Stephanie H says
Very moist, my family loved these muffins. I will be making them all year. Thanks!
Julie says
So glad, thanks for letting me know!
Callie says
I made these they were amazing I cut a whole in the middle and added some cream cheese filling definitely recommend
Casey Trejo says
Oh. My. Gosh. They’re already gone and I made them two days ago. My family already wants me to make another batch! SO so good.
Lori says
So Great! Perfect directions! my whole family loves it! It comes out perfectly
Thank you for sharing!
Julie says
Thank you Lori!
Kat says
Making these now. At thirty minutes and still very raw in the center.. Are we CERTAIN this is a 12 muffin recipe? I am experiencing “followed instructions exactly and things don’t look right” anxiety…they do smell epic though.
Sabrina Jacklin says
These muffins are soft and delicious! Coconut and I are not friends at all, so I swapped out the coconut oil for grape seed oil, but that was the only modification I made. So very good!
Linda says
You’re right, these are the best ever pumpkin muffins!! So moist and delicious, definitely a keeper. Thanks for sharing! 🙂
Julie says
THanks, Linda!
Nicole Sherman says
I only discovered this recipe and have just made them. They were delicious!!
I only used 1 cup of sugar (could have used a little bit more), and used Gluten Free flour instead of regular flour. The GF flour didn’t affect the texture at all and they rose really nicely too. We loved them & I am planning on making them for 1st Night Rosh Hashanah! So thank you!
Lisa says
Tastes very healthy. Next time I’ll definitely be adding much more pumpkin spice and probably a bit of brown sugar. Even though that’ll make it a little less healthy. Thanks for recipe!
kat says
What a good recipe!!! Muffins came out beautifully, and moist!
Chrissy says
This is it! This is THE pumpkin muffin I’ve been looking for!! Comes together in a snap, has the absolute most perfect pumpkin spice, and it is oh so soft!! Thank you, thank you, thank you!!!
Cas says
These are absolutely wonderful! Do you think I could add some shredded carrots to the mix???
Nadine says
Is there a way to reduce the sugar amount? Maybe use a substitute sugar?
Julie says
Hi! I haven’t tested this recipe with reduced sugar, but some readers have had success substituting other ingredients. Here is one commenter…
“Jennifer says…
Best pumpkin muffin recipe I have tried. I used whole wheat flour, only a half cup of granulated sugar and added toasted pumpkin seeds to the batter and the tops. Very happy with these.”
Emma says
The best muffins!! They don’t last long in our house!
CherylAnn Meredith says
What size scooper did you use? It looks like the perfect size. It should have a number on the handle or could you measure the diameter of the scoop? Can’t wait to try these.
Julie says
Hi! The scooper I used is a KitchenAid ice cream scoop and measures 2 inches across. It works very well! Enjoy!
Lyndsey says
These are dangerously delicious. My house smells like fall deliciousness. My husband isn’t a fan of pumpkin and he took one bite and looked at me and smiled. He loves these muffins. They’re a hit! I’ve made many different pumpkin muffins, but they have never been this good. This will be my go-to pumpkin recipe from now on! Thank you!