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
LindaJ says
Made this with 1 c A/P and 3/4 c WW flour, no oil just 1/2 c unsweetened applesauce and cut white sugar to 1/2 c. After filling 6 muffin cups added chopped walnuts and bittersweet chocolate for the next 6 and a small loaf pan. Both versions were excellent! (P.S. added a few fine grinds black pepper š)
Amy says
amazing! I don’t make any changes and my kids love it! (I guess in the fall I do use my own sugar pumpkin puree)
Mia says
I am 20 years old and just beginning to learn how to bake! I love these muffins because they are so simple and they get me quite a few compliments! Even though when I first made them I didnāt know to spoon my flour to measure (and I added too much) they still came out moist and delicious. These are a hit in my house year round and I usually only use one cup of all purpose flour and then the rest I do whole wheat, they are amazing and I feel a bit better sneaking it in š I definitely recommend doubling these muffins because they will get gobbled down in no time!! I have made these about 6 times now and I will never buy store made pumpkin muffins again. I plan on using this recipe for years! Thank you very much, these sure are the best ever pumpkin muffins!!!
Estee Aijian says
Your recipe is PERFECT!!! I love how generous you are with the spices!!! Iāve made them at least 5 times now and they are SO awesome every time. I always use a bit less sugar than recipe calls for, but otherwise follow it.
Today I did two things different though – I used organic whole wheat flour and made my own pumpkin purĆ©e from scratch. (Simply roasted a small pumpkin, seeded and cut in half at 350 degrees for 50 minutes…). OMG. Best ever. Insane.
Tami Peterson says
I used to cook my pumpkins in the oven until I discovered doing them in an InstaPot. Just put in the entire pumpkin with 1 cup of water on high for 10 min. The skin just falls off and easy to scoop out seeds. May want to give it a try.
Tami Peterson says
Substituted canned pumpkin for fresh pumpkin (Super easy to cook pie pumpkins by putting in InstaPot for 10 min. Skin falls off and just scoop out seeds. Has amazing flavor) and substituted coconut oil for avocado oil. Muffins were super moist and had great flavor! I also used gluten free flour.
Bernie says
WOW! These are the best pumpkin muffins.! And you are right, they donāt need anything on top. Thank you so much for posting the BEST pumpkin muffin!!!! Didnāt change a thing made as written!
Ashley J says
Im vegan so I subbed 2 chia seed āeggsā and also added 1/4 tsp ginger and about 1/3 cup toasted pecan pieces. Turned out great! I like the idea of using whole wheat flour & will try it 1/2 & 1/2 next time. : )
Chris says
These taste more like cupcakes, they are so sweet.
Dawn says
Delicious and easy
Mica says
These really are fantastic! The second time I made them I subbed 2.5 tsp pumpkin pie spice for the cinnamon, cloves and nutmeg. Will be making these often, thank you!
Seviyeli Sohbet says
I congratulate you on a wonderful page.
Don says
I added 1 shredded apple and a half cup of dried currants… so good!
Julie says
Thank you, Don, what a lovely addition!
Jack says
I just threw out every other Pumpkin Muffin, Pumpkin Bread, Pumpkin AnythingotherthanPie recipe I have.
I’ll admit to substituting the 1 Cup of Sugar, with 1 Cup of Lakanto Monkfruit “Golden” Sweetner to reduce the overall sugar load. I also used unsalted butter in place of the coconut oil, which I didn’t have and two days before Christmas wasn’t going to go buy, lol. I also added, roughly 1/2 to 3/4 cup of dried cranberries.
As this makes, probably, 14 muffins worth, I filled the cups to the top.
Fantastic flavor, texture, and appearance, these things look like they were made at a professional bakery.
Admittedly, not the original recipe, and I hate when people rate recipes with a 5 when they didn’t make the original. So, I’m rating is a 5, but it’s a five.
Laura S. says
These muffins are amazing! I’ve made them twice now and they are absolutely delicious! My co-workers agree too! This will be a constant recipe in our home!
Julie says
Thank you, Laura!
Lori Westbrooks says
What would be the ingredient amounts for a bundt cake or a loaf?
Julie says
I havenāt tested this recipe in a Bundt pan, but you may give this similar cake a try. Hope this helps! https://lovelylittlekitchen.com/pumpkin-spice-bundt-cake/
Alene says
Just made these this morning! I made a lot of substitutions; Gluten free flour, no white-only brown sugar, Egg Beaters instead of a whole egg and applesauce instead of coconut oil, then I added in raisins and pecans.
They were fat free, cholesterol free, and gluten free, and I would never believe it if I hadn’t made them myself. They are fabulous!
Helen says
I found this recipe over the 2020 Christmas holiday and gave it a try for a special breakfast treat. We enjoyed them so much Iāve already made them again. This is the first time Iāve baked something with Coconut Oil. These are quickly becoming a true family favorite. Thanks for sharing your recipe.
Lauren Shulman says
These truly are the BEST. EVER. Pumpkin muffins. I made these for my neighbors for Christmas and they all loved them! I topped them with home made buttercream and they turned into cupcakes. So yummy!!!
Samantha Zimmermann says
I had to sub 1-for-1 gluten free flour. Made them into jumbo muffins since we were pretty hungry – just had to bake a bit longer but these seriously are the best ever. So good!!!
Emma says
Best Pumpkin Muffins