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
Janet says
I just baked these pumpkin muffins and I have to agree that they really are best! I’m usually not a big fan of pumpkin bread or muffins, but I had a can of pumpkin (minus one tablespoon that I tried to give my little dog, but she turned up her nose at it). So, I made these muffins and just had one with coffee; they are amazing! I usually don’t leave reviews, but I had to for these because they’re so moist and flavorful.
Jillian says
I made a double batch of these but only used one cup of packed brown sugar and they turned out great half the batch I added sunflower seeds and hemp seeds as well and my kids love them!
Cathy Fair says
Hi Julie@lovelylittlekitchen
Do you think the pumpkin cheesecake recipe could be used as full size muffins instead of mini muffins?
Thanks
Cathy Fair
Julie says
Yes, I think I have made them that way a while back. Adjust cooking time to 20-22 minutes.
Cathy says
Thank you Julie. If you have 14 ounce cans of pumpkin will it still work or do I need to adjust recipe or go back to the store and look again?!! Can’t wait to try these!
Julie says
That will work just fine.
TJ says
Is the canned pumpkin for use for pumpkin pies, unseasoned, the same as pumpkin puree?
Julie says
Yes, as long as it’s not pumpkin pie filling (with sugar added) it should be good.
Yuri Reyes says
I added half the sugar it was very sweet still!
Nicoleta Rambu says
They are just amazing. So yummy.
Angelena McCoy says
Do you think these would be good with swerve sweeteners?
May says
Gorgeous muffins!! They tasted just like pumpkin pie, and as mini muffins were the perfect size as well! I reduced the amount of sugar to just under a cup, but they still tasted lovely
SMann says
I’ve never used coconut oil. Can it be substituted?
Sheena says
Hello, I’ve made this recipe multiple times but usually sub in canola or vegetable oil (as that’s what I usually have on hand). Pretty much any high-heat oil that you prefer for baking should work great. 🙂
Merrie Mullaney says
The coconut oil is what makes them so amazingly moist. I wouldn’t substitute
Alex says
I used canola oil and they turned out great
Sheena says
These truly are THE best pumpkin muffins. I’ve made them multiple times now, so had to come back and give a review. The first time I made them, I intentionally left out the spices (cinnamon, nutmeg, and cloves), because I’m not usually a big fan of pumpkin pie spices. They still turned out wonderful. However, today, I made them EXACTLY as written, and the result is the best pumpkin bread I’ve ever had. So if you’re like me, and not a big fan of nutmeg and cloves, don’t fear this recipe. They don’t overpower the muffins at all. I even added dark chocolate chips to half the batch and it made an excellent addition. Thank you for this recipe!
Holly says
Can I substitute in extra virgin olive oil for the coconut oil?
Marcy says
I did and they taste amazing!
Amanda says
I have used this recipe SO many times since I found it 4 years ago. The muffins are truly perfection! Sometimes I end up using a different oil or melted butter if I’m out of coconut oil and they still turn out great. My family requests these monthly. Thanks for the best recipe!
Sarah Romero says
I adjusted the recipe to work with my allergies (no gluten, dairy or egg!) and, oh my gosh. these are, hands down, the best muffins I have ever eaten. My kids even eat them and they arent fans of pumpkin.
DeeDee says
Hi Sarah what modifications did you make for gluten-free? I’d love to try that
Lynn says
I tried to cut the recipe in half to make 6 muffins. The flavor is great but they are too moist and cooked for much longer than 20-22 minutes.
Nisha Franks says
Flavor is not intense. Just right. Moist too. Love it.
Carol says
I have not made this recipe yet, but could I reduce the sugar by a third to 1/2 C or 2/3C? I am wondering why so much sugar. So perhaps 1/4 cup of brown sugar and 1/4 to 1/3 cup of white. Could I also use vegetable oil? How healthy is coconut oil? I might try 1/4 cup of oil and 1/4 cup of applesauce.
Kelly says
I probably used about 1/4 cup white sugar and just a few heaping tablespoons of brown and they turned out plenty sweet! Great recipe.
Rachal says
Could I substitute zucchini puree for the pumpkin? I just got a bunch of giant zucchini that I want to use up before pupkin season arrives.
Karen says
Over the last 30 years, I’ve baked many pumpkin recipes and this one is amazing! I was a little nervous filling the muffin liners so full but they turned out perfectly, not spreading but rising. I will be making this recipe several times this fall season.
June says
Turned out great. I did change to gluten free flour and substituted Splenda for the sugars. Moist and great taste.
Merrie Mullaney says
I LOVE this recipe! Hands down best pumpkin muffin recipe. The coconut oil makes a big difference to me. I’ve made this many times. Today I had some extra apples so I shredded some into the batter. 😊
Lindsey says
I made these 3 days ago and they are still just as moist and delicious as if I had just made them! I shared them with a group and everybody wanted the recipe! So so good!