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
Ashley Lulek says
Best ever pumpkin mufins! Everyone loves them!!
melissainVT says
My son was clear with me after breakfast: I must save this recipe! We added some chopped pecans and golden raisins to half of the batter. After a taste test, we decided we would make the whole batch next time with this add-ins. They were so delicious; will cook with coconut oil more often. Thanks for a great 5-⭐️⭐️⭐️⭐️⭐️ recipe!
Janet says
Only because these are way too sweet for me I must leave 3 stars. I was so unhappy with the sweetness of the first batch I threw in significantly more flour (nearly a cup), egg, pumpkin, vanilla, baking soda to remaining batter without measuring and they were still too sweet. Sorry. Next perhaps only the dark brown sugar and 1/4 sugar at most (I’ll taste before adding) . But if it’s not too sweet then I’ll sprinkle the raw sugar on top before baking as other reviewer suggested
Meg says
I halved the white sugar and they still came out beautifully. Thank you for the recipe!
Pamela says
I haven’t tried the recipe yet but I’m going to, especially after reading all the positive comments. The only thing I’m wondering, is you mention in your opening comments they were filled with toasted pumpkin seeds but there is no mention in the recipe. Did you forget to add it to the recipe? How much would you add? Thanks
Gail says
I made some substitutions, too, and they came out fluffy and flavorful: I used W/W flour, maple flavoring, cinnamon+ All Spice, pecans, sweet coconut (wish I’d had raisins, too—next time!!). The batter was super stiff and dry (perhaps due to my substitutions??) so I added some applesauce and plain yogurt as that’s what I had. In my oven, they were done in 20 minutes. It yielded 16 muffins.
I love a recipe that I can add my own personal touch to. Thanks for this—it’s a keeper!
Monja says
Hi Julie, I just wanted to know if you could use alternative sugar like xylitol instead of sugar and if I do must it be 1 cup and a half? Lovely recipe by the way! They look super moist!❤
Author R.K. Jensen says
My dough looked more like pumpkin pie before you bake it. I think I fluffed the whole wheat unbleached white flour too much before measuring, that and I didn’t have whole oats. I only had whole grain rolled oats. All organic. So I prayed to Jesus and asked for wisdom and the thought to add an additional half cup flour using the spoon method (which I will use forever moving forward) and about a tablespoon of pumpkin puree (organic) and alas I had my dough. It only took 23 minutes to bake, although I had to increase the temperature slightly to account for the altitude difference here in beautiful Colorado Springs. They look, smell, and taste delicious. I have to resume my strict AIP diet soon so I’ll be trying these with the gluten free and dairy free options. I’ll have to purchase pure stevia leaf as the refined stevia is chemically processed. Today I’m going all out with the sugar glaze and I’m very glad it’s the organic non GMO whole wheat. Also I sincerely appreciate the extra mile you go to add the alternative recipes and add ins. I will have my personal nurse/cook follow you as well. She is a gifted baker.
Darlene says
These are so delicious and very moist. Since I live alone, I definitely can’t eat them all very quickly. As a result, I freeze them in smaller batches. They freeze really well and are just as delicious after being frozen as they were newly baked. I think next time I bake them I might top with chopped pecans just for a little crunch.
G says
Awesome moist muffins!
Frances Cavallaro says
These ARE the best pumpkin muffins I’ve ever tasted. Believe me, I’ve tried many others. None, for me so far, can compete with this recipe. I’ve not tried the coconut oil yet, but I promise I will. For my little–very little–twist, I combine ground cloves and mace into a quarter teaspoon (just press them together into a measured quarter tsp) or entirely substitute the cloves with mace. I like mace; I think it is very delicate and just slightly alters the flavor. Thank you for this recipe. I make them once a week. The prep and execution are an easy process. My search for a superior recipe for pumpkin muffins is over.
Julie says
Thanks so much for the wonderful review, Frances. Happy baking!
leojhon says
These are the best pumpkin muffins! Absolutely everyone who has had one loves them! I follow the recipe exactly, except I add apple and walnuts. I cook them a few more minutes because of the added ingredients.
Patty says
The perfect recipe that is very flexible. Made it the first time as directed, loved them. Then made a batch with fresh ground whole grain flour. The pumpkin offset this perfectly! My last batch used freshly milled flour and subbed in Bocha Sweet for the sugar. It made the perfect muffin!
Lee says
I used 1 cup frozen squash I had left over. Reduced the sugar to 3/4 and added 1/2 cup ground walnuts. I was very pleased with the result. (I sprinkled cinnamon sugar on top before backing.
Thank you for this recipe.
Julie says
Glad you made them your own! I like the cinnamon sugar idea!
Mary says
These really are excellent. I followed the advice of one of your commenters and added a tiny bit of black pepper. Can’t say for sure that that made them better, since I haven’t tried them without it, but I will say they were perfectly spiced! I also added chopped walnuts, which we loved. Thanks for such a great recipe!
Debbie Crane says
I agree these are the best Pumpkin Muffins!! They bake up nice and full and just beautiful . I even layered the ingredients in a Mason jar to give as a gift. So easy to put together. Just LOVE them. Thank you for sharing. (I think I accidentaly posted this first under the snickerdoodle muffins) I plan to try them next as snickerdoodle cookies are my favorite. I rate this a 10!!
Heather Bessell says
Wow these are the best I’ve ever had in my life! I tweaked the recipe. I used green banana flour instead of wheat flour. Also I subbed 1 cup of sugar for maple syrup and honey. This adds to the moist texture I think.also I added one banana because I just had a lot of them I needed to use. I will make these all season!!thanks!!!
Sam says
Delicious! They melt in my mouth. I added pumpkin seeds into the batter and added a butter cream frosted filling after they baked (like Tim Hortons PS muffins… but these are better!)
Carla Hill says
I’d love the option to print call without the image.
A lot of websites give you the option to print without the image however, I didn’t see that on your website
Thanks and good recipe.
Christine Valedaserrs says
Hi-I wanted to enter them in our local fair baking contest but I can’t use wrappers. Have you ever tried that before?
Thanks!
Christine
Julie says
I have not tried baking them without wrappers, but if you spray your pan really well, I would think they would turn out. Good luck with your contest!
Maria says
I didn’t have liners and sprayed, and it came out great!