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
Great muffins! Any idea how long to bake if making mini muffins?
This is one of the best pumpkin muffin recipes that I have tried! I doubled the recipe substituted whole wheat flour and decreased the melted coconut oil by 1/4 cup and put a snack size cup of no sugar applesauce instead. They turned out sooo good! And the consistency was excellent! Great recipe to add to my favorites! Thanks!
I think I would retitle these as pumpkin cupcakes. Lol. They’re so so sweet. I hesitated putting the amount of sugar called for in the recipe but gave it a shot anyway since my hubby tends to like sweeter treats than I do. Without me saying anything, he came and told me that they were too sweet for him! For any other families that don’t like quite so much sugar, I recommend cutting the sugar in half. Otherwise, it’s a great recipe. 👍🏻
Looooove these muffins, I always come back to this recipe because EVERYBODY loves them! I was wondering if I would be able to make a loaf of pumkin bread out of this batter? Or maybe it would fill 2 bread loaf pans? Does anybody know??
I was wondering this too, have you tried it?
Awesome muffins!! Can you freeze them?
Hi. I’ve made these many times.
I make a double batch and freeze some. I “flash freeze” o on a pan and then put in double bagged freezer bags Then take out a few at a time and just defrost on the counter.
These are amazing and I’ve always made them as regular sized muffins. I’d like to try mini muffins. How long do you bake for mini muffins?
I have made a lot of pumpkin recipes and this one is the best! I substituted applesauce for the coconut oil to make them healthier and cut the sugar in half. They were plenty sweet! I also added chopped pecans and a few chocolate chips…yummy!
These muffins are definitely the best I have ever tasted. Its true guys!
Everyone loved 🥰 these…delicious! A few minor changes- didn’t have coconut oil so used canola. Used half the amount of each sugar (white & brown) and used 3tsp of pumpkin pie spice in place of spices. Yum!
The coconut oil taste was too strong and baking time is about double. Sorry not the best recipe!
Our fave pumpkin muffin recipe. I did decrease sugar by half cup, doubled the nutmeg and cloves and subbed butter for coconut oil. Turned out perfectly.
umm everyone disagrees with you
umm everyone disagrees with you bro
Best I ever made. Second year!
Mmmmm very good! Super moist, sweet but not too sweet! I found the baking time accurate- 22 min with full tins. Probably 29 min had I not filled them so far. They don’t puff up much so the filling the muffin tin was fine. Great with a little cup of coffee in the afternoon 🙂
I meant 20 min with less batter in the muffin tin. 29 was a typo!
Mine came out perfect. Nice fluffy muffin top with a bit of a crunch. Yummy!
These are my families favourite !! We make them every fall. Thank you !
These muffins are delicious! My family loves them and they have become a Thanksgiving morning tradition while we watch the Macy’s parade. I make them as the recipe states and I also make a gluten free version, where I substitite the flour for all-purpose gluten free flour. They are just as good! A few variations I have also tried… I have added 1/2 cup chocolate chips to the batter. I also usually sprinkle coarse sugar over each cup before baking. I have also frosted them. I mix 1 container of cream cheese frosting with a few teaspoons of cinnamon (to taste), frost the muffins, then sprinkle some candied walnuts on top. So yummy!!
My kids ask for these year around! Always a favorite at my house! Summer or fall! lol
Doubled the recipe and added chocolate chips. Were a huge hit! Our oven cooks fast, so it was closer to 15 minutes. But I also could have filled the tins more. Definitely don’t worry about spilling over- they don’t expand much.
This is absolutely delicious. I don’t substitute any of the ingredients but I do add craisins, makes a lovely autumn treat!
Swapped nutmeg and cloves for pumpkin pie spice bc that’s what I had, added 1 t baking powder, swapped the brown sugar and reg sugar amounts, 2 t vanilla bc I only had cheap stuff and 1 wasn’t gonna cut it, a few tablespoons of apple sauce bc I think it makes me fancy, added 3/4 c chocolate chips.
umm everyone disagrees with you…
We LOVE these muffins exactly as is.
Last night I made them in my mini muffin tin (makes 24) and then had batter to make 6 more which was perfect for our get-together of 14 people. Reduced baking time for smaller versions to 16 minutes and they were perfect.
Every time I make and share, people ask for your recipe.
Consistency was really good. We may be from the coconut oil..
We love these! My 2yo grandson requests them at least once a month. I did decrease the white sugar by about half but otherwise these are amazing.
I make these every year and they are always delicious! I make as written, and add chopped walnuts and sprinkle with a little coarse sugar so they look pretty. She is right – they are the best ever!
I love this recipe. It’s been my go to recipe forever. I’m often asked to make them for parties or events. Thank you
Delicious! Exactly as the title says: fluffy and delicious. I did use a little but less white sugar and it was perfect. Will def make again
This is my third time making this recipe and I’ve gotta say – it’s great! I have no issues with cook time, and I don’t taste the coconut oil at all. Muffins come out fluffy and moist.
I ran out of pumpkin puree! so I used our homemade applesauce in a 1:1 replacement and it worked great! 😀 tasty, appley, and filled with fall flavor.
Moist, flavorful and easy to make. We absolutely love these muffins, thanks for a great recipe.
I’ve used this recipe for a few years now and everyone in the family asks around this time if I’m bringing them to family dinners! They’re the best pumpkin muffin recipe I’ve found. I like adding chocolate chips in or putting butter on top of them fresh outta the oven and sprinkling cinnamon sugar on top. But they’re amazing exactly how the recipe is written as well!
These have been my go-to pumpkin muffins since I found the recipe about 5 years ago! I substitute the brown and white sugar for coconut sugar. I add a little extra because it’s not as sweet as regular sugar. I leave out the nutmeg because I never have any. 🙂 We love these! I usually double the recipe because we go through them quickly.
Our family loves these muffins. I sometimes find that pumpkin purée isn’t always available or quite expensive so I have made these with yam purée that I make fresh. Sometimes I use 1/2 yam and 1/2 pumpkin. I always double the recipe and freeze a bunch for my grandkids lunches.