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
Hey! I cut down the sugar a bunch and they were still wonderfully sweet and a delightful texture! I just used 1/2 cup each brown and white. Awesome recipe!
I made these Best Ever Pumpkin Muffins for my husband, who loves pumpkin, he is 100% a fan of these muffins!
Amazing!!!! I topped with cinnamon sugar with a tiny bit of pumpkin spice. Perfect recipe and nice it uses the whole can of pumpkin!
Can I use canola oil instead of coconut oil?
If so, same amt? Does it affect taste?
This recipe was just the sort that I was looking for. I have made it twice now and it has been delicious both times. I did make two changes however. I added only 1/4 cup of packed brown sugar, no white sugar and only 1/4 cup of oil plus 1/4 cup of milk. I can’t begin to imagine why this recipe would need so much sugar as 1/4c was plenty.
I don’t use any white sugar at all and just a half a cup of brown sugar maybe the next time I’ll just put in a quarter of a cup of brown sugar. They are so amazing. I’ve given this recipe out to so many people.
My husband loves these muffins! And they’re easily customizable. I use vegetable oil instead of coconut an add 3/4 C of golden raisins and 1/2 cup nuts. Delicious!
If I don’t have coconut oil can I sub in canola oil? If so do I need to make any other adjustments?
With just a couple of tweaks these really ARE the BEST pumpkin muffins EVER. I followed the recipe with a tiny adjustment to the spices. After getting and eating a pumpkin muffin from my neighborhood bakery, I realized what I liked about it was the prevalence of fall spices – without totally masking the taste of the pumpkin.
So for these muffins I doubled the amount of nutmeg; I didn’t have any ground cloves so I substituted allspice and added a dash of ground ginger. I grated fresh nutmeg and allspice berries. (Too lazy to buy a spice grinder but not too lazy to grind ‘em by hand. Lol! Go figure. )
I filled the silicone muffin cups to the top so they took about an extra 3 – 5 minutes to bake.
The texture and consistency could fool your guests into thinking that you bought them at a bakery.
Do NOT look any further for a perfect pumpkin muffin recipe! 💗
I made these fresh this morning and shared some with our friends. We all absolutely love them. One friend said they are the best muffins they have ever eaten. I love that they are so nutritious. Thank you.
Great recipe. Easy to follow, super moist and puffy – just like you said.
I have made these many, many times and everyone has raved over them. I’ve taken them to brunches, shut-in’s, friends and family. They look especially inviting when baked in the little seasonal muffin cups. I have a friend who cannot tolerate dairy so the coconut is just perfect and much healthier. Since I found this recipe I’ve never even liked at another pumpkin muffin recipe. I also love how easy they are to prepare and the fact that most cooks have these basic ingredients. Thanks for sharing.
These have been a staple for our family for several years and it is how I get my summer loving soul to embrace the cooler weather and season shift. I have added cardamom at times and it is a wonderful compliment along with a cup of warm chai tea. I cut the granulated sugar by 1/4 cup out of personal preference to reduce sugar and they are delicious just the same! These also freeze really well in a ziploc bag and warm nicely back up. Thank you for such a fantastic recipe!
If you wanted to make 6 large muffins, would you still bake for 20-22 minutes?
These truly are excellent! They are very moist and flavorful. I might add a touch more spice next time but the recipe as written is great. I did add a sprinkling of demerara sugar before baking and it added a touch of crunch. I bake for a local B&B so will add these to the rotation. Thanks so much for sharing.
I’m always trying “the best pumpkin muffin recipe ever” from different sources. This one is the keeper. Added some raisins and pecans but, either way, this recipe is perfect!
These are simply the best muffins, ever. My picky eaters gobble these up!
These are excellent muffins!! I added chocolate chips and chopped walnuts
I’ve probably left a comment on here before, but I’ve been using this recipe for pumpkin muffins exclusively for a few years now. I even used it for a sheet cake with cream cheese frosting. I don’t use coconut oil (don’t like the flavor) but I use melted grass-fed butter and seriously this is the only pumpkin quickbread recipe I’ve ever found to taste identical to my favorite, which is Starbucks. They are SO moist and actually FLAVORFUL. Sometimes, I switch up the mixing method by mixing the sugar (technically a wet ingredient) with the liquids and it gives a crackly crunchy top that’s super fun (only stays crunchy for a day though).
I just tried these and they are BEAUTIFULLY moist and have a wonderful consistency. I will admit they are too sweet for me so I may toy around with the recipe to use half the amount of sugar it calls for (or less, even) but these are great if you like sweet!
Just trying this today and this isn’t a batter consistency, it’s a pretty stiff dough. Double checked all the measurements and this is like a stiff cookie dough. I did use melted coconut oil but it feels like there should be waaaaaay more liquid. May add more oil to see if that helps. Super frustrating.
We love these muffins! I alter then slightly for our family though. I use half cup of maple syrup instead of regular sugar, 1/4 cup brown sugar, and I add 3/4 cup dark chocolate chips. They are so delicious!
I make these muffins all the time but I use melted butter instead of coconut oil. What happened to the button you could press to double or triple the recipe?
I am just about to make these for my mom but I notice you put the sugar with the dry ingredients. Isn’t that usually with the wet ingredients? Is there a reason for this?
Thanks!!
Love these. Tonight I swapped in 1/2 cup almond flour for 1/2 cup of the flour, used canola oil, and cut the white sugar in half. I think they’re perfect for us this way! But I’ve made them as originally stated and they’re phenomenal that way, too. Thank you for a great recipe!
I made this with avocado oil, because it has much less saturated fat, and they turned out great
and were the BEST pumpkin muffins I have ever made or tried. I usually use avocado oil and I like
it a LOT!
Do I scoop the flower or do I spoon it into the cup?
Is it ok to use the liquid coconut oil…not the solid melted?
I’ve made this recipe many times for my family and friends and everyone loves it!! It works as mini muffins or in a loaf pan as well.
Ok, these are THE BEST. WOW! I was freaking out not knowing what to do with the 12 cups of pumpkin purée I made – this was the solution for some of it!
These muffins are absolutely delicious!
Thank you!
Can you substitute the flour for buckwheat flour?