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
I followed the recipe exactly and added mini chocolate chips. Great recipe, muffins had the perfect texture !
I used this recipe today as written but with some substutions. No pumpkin. Lol Used three very ripe bananas.
Used swerve brown sugar.
Used one for one sugar substitute.
Used canola oil for coconut.
They came out very nice light and full but very little flavor. Disappointed. Will try again some day with pumpkin.
I can’t really understand why people write reviews that are not of this recipe AT ALL.
Haha! Sometimes the muffins turn out well, even with substitutions… but sometimes – not so much! I love them just the way they are, but I also love when someone makes the recipe to their own taste and has success. Just please don’t rate the recipe based on your substitutions and we are good! Happy fall to you!
Cooked these exactly and people raved about them!
I also tried the following substitutions:
1. Chocolate chips
2. Streusel topping (With and without chocolate chips)
3. Doubled spices (and then With and without chocolate strips and with and without streusel topping)
* Topped with a cream cheese frosting
My personal favorite was the original recipe with the cream cheese frosting. However again, people raved about every single one of the muffins that I made with the above combinations. They seem to stay moist for days. Certainly a winning recipe.
Yes, I agree. I made some substitutes as well:
Sausage instead of pumpkin
Fish sauce instead of sugar
Habanero instead of cinnamon
5w-30 motor oil instead of coconut
Totally confused why they didn’t come out…
Oh man that is hilarious! I think you might be onto something there… Happy baking!
I will def have to try that substitution Dave! Never even thought of adding those! I’m sure the motor oil adds a real bite!
I was laughing so hard I started crying! Hilarious!
The recipe sounds yummy. I usually make pumpkin bread, but muffins sound even better. Can you tell me if I measure 1/2 cup of solid coconut oil and then melt it or measure out 1/2 cup of melted coconut oil?
The oil should be melted. 🙂
Loved these! And my picky 1 year old loved them too. Thank you for sharing
Okay these muffins really are incredible! I followed it exactly except substituted GF flour (Bob’s Red Mills 1:1 GF flour) and they are fantastic. This is not always the case with this substitution. I think the author is right and the coconut oil really makes them so fluffy.
Thank you for sharing your success with Bob’s Red Mill! This recipe looks incredible, but I need to make them gluten free. I always look through the comments to see if any one used gluten free flour. I can’t wait to try them now!!
Thanks from me too! I need GF and wanted to use Bob’s Red Mill 1-1 also.
BEST EVER PUMPKIN MUFFINS – I teach a high school cooking class and we usually spread the recipe out over 2-3 days, depending on what it is because of time constraints. Would it be possible to refrigerate the batter (dry & wet) overnight and still get a quality muffin, or should we just mix the 2 together right before we bake. That generally means that I am responsible for taking the muffins out of the oven, and I do have back to back classes and other responsibilities after that. Is there a solution to this problem??
Delicious! I followed recipe exactly. It has the right amount of spice and sweetness. Also they were very moist. Will make again for sure, but will add some pumpkin seeds for some crunch.
Great recipe, though I would cut the sugar in half next time.
My family absolutely loves these muffins! I have a little guy with an egg allergy now and was wondering how you think these would turn out using an egg replacer? Or if you have a different idea for egg substitute?
I added pecans and golden raisins, I think next time I would double the spices, but excellent as written. Made 12 large and 12 small and 6 muffin tops
This is a go-to recipe in our family! Best muffins ever. I do only use 1/2 of the granulated sugar and have been doing this for years! Thanks for this amazing recipe!
To much sugar for me and why to sweet. I would cut the white sugar portion at least in half. Other than that..a nice recipe.
These were divine! I did switch out brown sugar for granulated and added a some pumpkin baking chips. The muffins were a hit at brunch and not too sweet. AMAZING.
These are spectacular! I substituted 1/2 a cup of white sugar with apple sauce, other than that I followed the recipe to a T. They came out perfectly. I have already eaten more than I care to admit, and I’ll be making them for years to come!
These were sooo good! I did reduce granulated sugar by 1/4 cup on reading other reviews and could go further next time. Added a bit of ginger powder and sprinkled tops with pumpkin seeds before baking. Delish!
Can you use white whole wheat flour in lieu of AP flour? If so, what would you suggest for the measurements? Thank you.
Hi Leah. I just made these with 1 cop AP and 3/4 cup whole wheat.
I have a great McCormick extract Pumpkin Pie Spice. I used 1/2 teas of this and 1/2 teas vanilla.
These are the best!
I used King Author white whole wheat 1:1 substitute and they were great!
Thank you for letting me know!
I’ve been making these muffins for years. So yummy, thanks for sharing
Can I use butter instead of coconut oil?
I made a triple batch using the website calculations. Should have used my stand mixer haha. It made 40 regular muffins using 75g of batter per muffin, and 24 mini muffins using 30g of batter per muffin.
Can I make this into bread?
I have coconut oil but not sure if it’s the kind that tastes like coconut or not? What kind of coconut oil are we supposed to use? (cannot remember the different names) I can always just substitute with another oil if i need to but would rather follow yours to the tee first! : )
Unrefined coconut oil usually has a stronger coconut taste. Either is fine for this recipe. Enjoy!
Seriously the best pumpkin muffin recipe ever! I added a cup of raisins to the flour before mixing in the wet ingredients. A new favorite for sure! Thank you!
The perfect amount of moisture. Very good! I’ll be putting this in my recipe book for fall. My 3yr old has a fall book about fall traditions and it talked about making pumpkin muffins. She asked to make some so we made these!
I’ve been using this recipe for 2 years now and everyone loves these pumpkin treats! I recently baked mini muffins with my little nephews using this recipe and it did not disappoint! High recommend!
I’ve made the muffins, and they’re perfection! Can I make the recipe into a loaf? If so, how long do I bake, and at what temperature? Thank you!
I’ve made this recipe in a loaf pan, mini loaf pans and even half pint Mason jars. The temperature is the same but the cook time is roughly doubled. I just set my timer for the original 20 minutes, check the progress, and add more time as needed. It usually takes about 40 minutes.
Good to know, thank you!
Added pecans to the batter and I cannot stay away from them! They are great! Mine didn’t puff up much so don’t look so great but they are delicious!
A favorite recipe! Have made countless times. Thank you!
Absolutely incredible. A total hit. Soft and moist. I made a double batch and just can’t say enough good things about them. I followed the recipe exactly and it is definitely a keeper that I’ll come back to again and again. Delicately spiced. Because I do like the spices in it I might experiment with a touch more of cinnamon/nutmeg/clove but don’t get me wrong, there is nothing at all to fix about these muffins. A crowd pleaser as is and because the spice isn’t strong, I think kids would also love it.
How many cups equals the can of pumpkin?
The recipe sounds delicious and I’d love to try it with my pumpkin.
I would add a piece of apple with a pinch of brown sugar on top before cooking.
You can use 1 3/4 cup of pumpkin for this recipe.
I think a last step with cooling instructions would be helpful! I thought I messed them up after tasting while hot – when they cooled completely they were much better!
What Brand and type of salt do you use in your recipes? Different brands and types result in more or less Sodium. I use “Diamond Crystal Pure and Natural Kosher Salt” for all my cooking and recipes. Thank you for your recipes and response.
Pumpkin Muffins
I use that salt as well, but mainly for cooking. For baking, I use table salt because I know that’s what most people have in their kitchens. Enjoy!