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
- 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.
Pam says
These are the best pumpkin muffins! Will be making them for the holidays.
Mulza says
I substituted egg with chia for vegan recipe and added cranberries with pecan on top- really good!!!
!
Jenna says
These are amazing. I substituted coconut sugar and butter, added molasses and extra spices and they still turned out amazing. The whole family loved them.
Kerstin says
I had saved some pumpkin from carving, and made my own pumpkin puree (looked more like hash, but whatever). So I used that. I didn’t have coconut, so used 1/4 cup vegetable oil and 1/4 cup butter. I cut the sugar with about 20%, because the older I get, the more I feel most recipes are overly sweet. I used one pinch of salt, because I’m not used to salt in sweet baking goods (European). Lastly I added 1 teaspoon of baking powder, just for good luck. The recipe yielded 12 perfect little muffins that taste heavenly.
Chris says
Wow!! These ARE the BEST pumpkin muffins I have ever had as well! They just melted in our mouths! I did decrease the sugar as I usually do, but they were perfect! These will definitely be repeated over and over again in this house! Thank you!
Mari says
These came out really really great! I made my own puree and measured out 15oz and it worked very well. Will definitely be making these again! I might try decreasing the sugar a little next time and maybe add some raw pumpkin seeds on top too.
Glo says
The muffins are moist and delicious and I baked them as the recipe noted. I loved the ease of the recipe as well. This is now my go to pumpkin muffin recipe.
Melissa says
These truly are the best ever pumpkin muffins! I looked at so many recipes and so I’m glad I tried this one first! It’s so moist and full of all that yummy fall, pumpkin flavor. I didn’t have any coconut oil, so I substituted canola oil and they turned out perfect. I sprinkled a bit of cinnamon on top before baking, but other than that, followed the recipe. These are better than any I’ve had from local coffee shops/bakeries! My 5 year old and 3 year old also can’t get enough. Good thing I made a triple batch! Thank you for sharing this recipe!
Adams Family says
I made a double batch of this recipe. It made 24 normal sized muffins and a small loaf. The only change I made, because I didn’t have cloves, I used one tsp pumpkin pie spice and didn’t add the cloves or nutmeg. I still added the cinammon as directed. They were very delicious and moist! My family loved them!!
Rachel Panosian says
Can these be frozen? I want to make ahead for Thanksgiving breakfast!
Sarah says
These pumpkin muffins are divine – light and moist, tasty and very pumpkiny. I have made them three times in about a month since discovering it. I no longer make pumpkin cookies, just these fabulous muffins!
Dana says
These were nice and moist and fluffy, but the coconut oil taste/smell overwhelmed the pumpkin. Will this recipe work with a different kind of oil?
Julie says
Sure, avocado, canola, or vegetable oil are all fine.
Recipe Bake says
Very quick and easy to make. Moist and delicious. Thanks for the recipe. I will be making these again, for sure.
Chanda says
These are the best pumpkin muffins I’ve ever tasted. I did add chocolate chips because I love the combination. Wonderful recipe! Thank you!
Robert Taylor says
We have made these muffins at least a dozen times and every time they come out fabulous!! After the first bake, we decided we wanted them a little more spicy so we added 1-1/2 teaspoons of pumpkin pie spice. Now we consider them the best ever Pumpkin Muffins!!
Karen says
I have made these muffins numerous times over the years. They truly are the best pumpkin muffins — moist and delicious. This recipe is a staple in my kitchen. 🙂🎃
Neal Grossman says
Hello Julie…I have an old recipe for pumpkin muffins. It’s always been a crowd pleaser. And a me pleaser as well, lol… Your recipe looks interesting so I think tomorrow I’ll run to the store and get flour.
I’m a BIG believer in using good flour King Arthur is my favorite particularly when I’m making most breads.
Thank you for your site and what you do. Just one more comment if I may the ads are ridiculous including the one that just popped up while I was filling this out. I know it’s cyber Monday tomorrow is day after Cyber Monday and course who can forget the day after the day before Thursdays sales….Grrrrr, lol….
Julie says
Hi Neal, thank you so much for your comment and kind review! And thank you for the flour tip… I have been baking so much bread that I’m buying bread flour from Costco now. It’s a great value, but I know quality is important too.
Regarding the ads… I know they are frustrating. I feel that as well when I’m browsing other sites. Just to give you a peek behind the scenes here, this blog is not only my hobby, but it also allows me to work from home and homeschool my boys. My hope is that it will someday fund their college education. So if it helps, think of that when those ads pop up. I sincerely thank you for your feedback, and for making my recipes. Happy baking!
Karen says
Enjoyed these so much! I used homemade pumpkin puree, otherwise followed the recipe with one exception: sprinkled the tops with coarse demerara sugar crystals and roasted, salted pumpkin seeds before baking. Absolutely irresistible.
Julie says
Thank you so much Karen!
Lisza says
I knew this was a winner when I saw it used way more pumpkin puree than any of the other recipes I had been looking at. I was surprised there was no other liquid though, and I do believe after making these and having them come out yummy and almost perfect. They would be improved from a little bit of liquid maybe a quarter cup of milk to make them a bit lighter and I did add baking powder. Maybe 1 to 2 teaspoons of baking powder would really give them more of a lift to make a better muffin top. Thanks for an amazing recipe
Rachel says
How much homemade pumpkin spice should I use in place of the individually listed spices? Made my own this year and really want some opportunities to use it before it’s not good anymore. Please and thank you. 🙂