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
Excellent as is…I did use flax eggs in place of regular and added mini chocolate chips. Making second batch today and decreasing sugar a bit. Family of 7 highly recommends!!! Moist, fluffy, uses whole can of pumpkin and perfect for Fall!!!
When you say half a cup of coconut oil, melted, do you mean I scoop out half a cup (mine is solid) and then melt it or melt enough to be a half a cup? Thanks, I’m new to using coconut oil.
That’s a great question, and I see why it’s confusing. Measure the coconut oil in its liquid state. Hope you enjoy these muffins!
I came here for this comment. Thanks!
These muffins were fabulous! They would be great with raisins and walnut too! Definitely a keeper!
Hurricane Ian shut-in and baking everything in sight. Made recipe exactly as written and I loved them. My hubby, not so much (but what does he know 😉). Will definitely make again but leave in the oven a few extra minutes. Thank you for sharing.
These truly are fabulous. The pumpkin flavor to spice ratio are balanced where the spices don’t overpower the lovely pumpkin flavor. Coconut oil with its high fat content keep these guys beautifully moist and not anemic. Bravo!
I’m out of brown sugar. Think honey would work, or would it add too much moisture?
I didn’t have coconut oil
I used butter melted
I followed this recipe carefully, otherwise
Unfortunately, oddly, the muffins never completely baked? I checked them after 22 minutes and they weren’t done yet? I returned them to the 375 oven for 5 mor minutes/two more times??? Whaaat….lol
They are still kinda wet inside? KINDA FEELS LIKE CREAM OF WHEAT texture? Lol…..
…….. notta good outcome 4 Me
I’m glad for ALL who had great results!!!
Happy Fall!!!!
Can you use light brown sugar in place of dark brown sugar? I have a lot of the light one.
I saw a pumpkin cookie recipe but now I can’t find it. Can you please send ?
This is my favorite pumpkin cookie recipe… https://lovelylittlekitchen.com/soft-pumpkin-cookies/
Hi, I was wondering if I can use vegetable oil or canola oil instead of coconut oil?
Yes – You can substitute those oils for the coconut oil.
FALL FAVORITE!
what a fun and delicious recipe, thank you!!!
I had to use veg oil but they still came out SO GOOD!
A comment suggested a dollop of CREAM CHEESE in the center; DO IT, and If you leave a little cream sticking out of the top it looks like a pumpkin stem!!
This is hands down the best pumpkin muffin recipe I’ve ever made! I even shredded some zucchini in mine for some extra nutrition and it worked so well!
Thanks for sharing this!
Thank you! Happy fall!
These were hands down the best pumpkin muffins I ever made, and I tried A LOT of recipes!!
Do you think this could be made in a loaf? Just adjusting the cooking time?
These were hands down the best muffins I ever made!!
Do you think it could be made in a loaf? Just adjusting the cooking time? Thinking of making that for thanksgiving with a nice frosting. I have other recipes for pumpkin loaf but this one beats any I have ever made
So glad you loved them! Here is a recipe to make a pumpkin loaf… https://lovelylittlekitchen.com/easy-pumpkin-bread/
Fantastic recipe! Thank you for using the WHOLE can of pumpkin 🙂 I used olive oil because I didn’t have coconut oil and they turned out beautifully. Thank you!
Thank you, Maren! So glad you loved them too!
I substituted Splenda for sugar but followed rest if recipe as listed. My muffins came very dense, not fluffy. Maybe bc if the Splenda?
Substituting Splenda for granulated sugar is definitely the reason the muffins did not turn out as well.
SUBSTITUTING THE SPLENDA FOR THE SUGAR WOULD “NOT” HAVE MADE THE MUFFINS “DENSE.” CHANCES ARE YOU “OVERMIXED” THE BATTER. I SUBSTITUTE SPLENDA ALL THE TIME IN MY RECIPES, AND THEY COME OUT FINE. I ALSO NOTICED THE FLOUR WASN’T MEASURED CORRECTLY. NEVER, EVER DIP THE MEASURING CUP “INTO” THE FLOUR; YOU WON’T GET AN ACCURATE MEASUREMENT. SPOON THE FLOUR INTO THE MEASURING CUP, THEN “LEVEL OFF.” 🙂
Excellent recipe! I used the mini choc chips, applesauce in place of oil and a sprinkle of turbinado sugar on top of my mini muffins. So good! Thank you!
Thank you, April!
Would canola oil work?
Yes, Lisa, that will work too.
Trying out the recipe now, doubling it. i have 3 can of 796ml pumpkin puree, how many should i be using? sorry that part is unclear in the recipe. very excited to try!
It says 15 oz pumpkin 🙂
First time l made muffins, pumpkin in not my favorite, thou now it is. They were so very good, will be making them again. Very good recipe l have passed it on. Thank you for sharing it!
Thank you, Rose!
This recipe is a keeper! Best ever! These muffins were a big hit with the family! Wouldn’t change a thing!
So glad you enjoyed them, Ruth!
O M G !!!! YUMMY!!!
Thank you, Carol!
First, these are actually the best pumpkin muffins ever. Second, they TRULY are the best because I hardly ever comment on recipe blogs but they’re so good I couldn’t not confirm your opinion. Muffins don’t usually turn out pretty. How are they so pretty!?
P.S they’re delicious with chocolate chips😁
EMERGENCY!!! I have moved, do I need an altitude adjustment to the ingredients? These are my staple go to muffins in my household. We add chocolate chips in them for the kids and they love them. Please advise, do I need to do anything to these to make them turn out at 6500ft.
Thank you
Hi! I’m so glad your family enjoys these. I don’t have a lot of higher altitude baking experience, but I would just try the recipe as written first and then see if you think they need adjusting.
Could I substitute “Swerve” (granular sugar replacement which does not affect blood glucose levels) and get the same results?
YES, YOU CAN! 🙂
I am on a heart healthy diet are these muffins ok to eat as a snack? thank you Joanne
Well I’m a nurse…not a dietician…but I too need to follow a heart healthy diet. There is 25 grams of sugar per muffin. That’s a lot. I’m also not 100% sure about using coconut oil. It’s pretty saturated. I would probably cut the sugar some—1/4 cup less of each sugar. I would also use canola oil. It’s just as good as olive oil. You could use less oil but throw in some unsweetened apple sauce. I’m going to try this recipe . I’ll let you know how it goes!
Outstanding! I used butter instead of coconut oil and these are by far my favorite muffins. Nice and moist, great flavor, andnot too sweet. They don’t need any frosting. They are perfect as-is. 🥰
I brought these to work today and my coworkers really like them! Very moist 🙂
Thanks Amy, nice that you could share them!
I’d like to try this recipe, but your site is almost completely unusable due to all the ads. I can basically only get 1 ingredient at a time to peek through the tiny gap between the half dozen ads that cover my screen.
I understand that ads can be annoying, but this recipe site is my source of income and it does take a lot of my time and energy to test, photograph, and write up the recipes. If you’d like to make this recipe and view it without ads, just click the “print recipe” button at the top of the recipe card on the bottom of the post. You don’t have to actually print it out on paper, but it will bring up a printable version without ads. Enjoy!
If I don’t have pumpkin puree,can I cook the pumkin and crush it.
Yes you can, but it may have more liquid than canned. Try straining it over cheesecloth to remove excess.