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
Bev says
These are indeed yummy, but not low calorie for certain. Ha I made some tweaks. My goal was to use up leftover pumpkin purée but also left over cooked squash. Risky. I figured I’d freeze them and have one with coffee now n then, but NO these are great! I doubled the recipe based on the amount of orange stuff I had and to that I added 1/4 tsp of Cardamom and 1/4 tsp of Garam Masala. Never used that much coconut oil. Interesting. I’m not sure they are fluffy, maybe I did something wrong, but they are good!! Thank you.
Mrschancesmom says
I’ve noticed it can be easy to overmix batters with Baking Soda. This will lap them from getting fluffy. 😕
Barb Burkham says
They are the BEST EVER. Served them with dinner-a wild rice Turkey salad to a large group recently and boy were they a hit!! Thank you.
Norma says
I am in the process of making these. Hopefully I can grease the muffin tins since I do not have any liners.
Thanks for the inspiration.
Heather Nunn says
These are indeed the best ever! But have to admit that I made a few tweeks…
I just can’t make any muffin with that much sugar so I used the 1/2 cup of brown sugar but only a 1/2 cup of a 1:1 erythritol sweetener instead of the white sugar. I also substituted 1/2 cup of the white flour with whole wheat.
And, simply because I was baking in someone else’s kitchen without a few of the ingredients, I used canola oil in place of the coconut oil and a 1/2 tsp of nutmeg instead of including cloves.
But they were so deliciously moist and flavorful, and disappeared so quickly, that I baked them again only a few days later!
Cliff says
How can you say the recipe was good with those changes? Those are way more than just “tweets” lol.
Mrschancesmom says
My 10-year-old boy hates pumpkin pie but he LOVED these muffins and ate 2! They are SO GOOD!!!
Sheila Gosney says
Keeper Recipe!! Truly the best ever! Versatile and forgiving recipe.
I made these with Bobs Red Mill 1 to 1 GF flour and results are great.
I also made a reduced sugar version and used Truvia stevia brown sugar, while also cutting back on the white sugar. Results were really good and I honestly couldn’t tell the difference from the full sugar original recipe.
Thank you for a fabulous recipe.
God bless you.
Whisper Smith says
Definitely a recipe to remember! I have made three batches so far, all the “best ever” in my opinion. The last two batches used whole wheat flour, substituted one egg for a banana, and used a little ground ginger. Yummy 🤤
Thank you for sharing!
Lucy says
I’m allergic to coconuts. Is there an oil alternative you’d suggest I use?
Julie says
Sure, you can use avocado oil.
Brenda Bates says
Vegetable or canola oil
Julie says
You can use vegetable, canola, or avocado oil
Alicia says
I used butter and it was just as good
Pam says
These are delicious! It is my go to recipe for pumpkins muffins. I make my own pumpkin puree in the fall and freeze.
Eileen says
These are delicious and I use fresh cooked pumpkin
Lizy Allenbaugh says
Best ever pumpkin muffin recipe. This is my go-to. I have tried a few others. This one is not only best tasting, but it is the simplest recipe.
Marvene Daugherty says
How do I store these
Doreen says
Made these with my 8 year old granddaughter and it was a super easy kid recipe. She baked them for her class for a Valentines Day party. Thanks for the best EVER muffins.
Korina says
Awesome. The only pumpkin muffins I make now. I reduced the sugar a touch but otherwise follow the recipe. Thanks!
Allison says
I added chopped walnuts and coconut flakes to mine. Over the top!
Jan says
When I added the melted coconut oil to the eggs and pumpkin it immediately hardened up and my batter was full of little lumps of oil. When the muffins were baking they were very greasy looking although they seem fine now that they are cooled. Is this an usual thing for the oil to do? Any thoughts on what I should do different… the muffins tasted great and I’d like to try them again.
Brad says
My guess is that either the eggs were probably too cold or the oil cooled too long after being melted. Coconut oil has a pretty low solidifying temperature compared to most oils. So cold eggs could have that effect if you mix them fresh from the fridge. I would let the eggs set out a bit to warm up some before adding them. It won’t hurt them. Same with the pumpkin if its kept in the cold. Its best to treat coconut oil the same as you would butter.
Jamie Gibbens says
I gave it a three star because they’re great if you can manage to not over mix it. I haven’t. I either under mix or over mix. I either get fluffy muffins with dry flour cooked in or dense gooey muffins.
Louise says
I made pumpkin muffins only got 9 as I wad using my silicone muffin pan which are bigger than normal tins
I used 1/2 brown and 1/2 white but we’re still too sweet will do less sugar.
They took 35 min at 375
They were soft and fluffy
I realized when I was writing this that I forgot the baking soda so I don’t know what the difference would be if I used baking soda
I will make them again
Alice stadig says
Do you bake these In a convention oven . They sound amazing
Annie says
I love these muffins! I’ve made them probably 4 times in the last few months and cannot get enough! My question is, can I make them into a cake? I have 2 cake rounds and wanted to make them into a layered cake for my 3 yr old’s birthday party. I just know everyone will love the flavor!