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
Kathy says
Delicious! I used 3/4 cup coconut sugar and butter in place of coconut oil, and I accidently used pumpkin pie mix! I almost threw it out when I realized this but decided I was committed. They still turned out delicious, tasted like pumpkin pie. Very moist and because I cut back on the sugar, they were not overly sweet from using the pumpkin pie mix. I will make them again, for sure, and use just plain pumpkin.
Lucy U says
These are great! Our favorite pumpkin muffin recipe by far! Thank you so much for sharing! Over time, I’ve made a few changes based on what’s in our pantry and our family’s preferences. We use fresh cooked pumpkin (2 cups) if we’ve got it, substitute canola oil for coconut oil, reduce the sugar/brown sugar to 1 cup total and add crumb topping on for texture and taste, with a dusting of powdered sugar. Love that this recipe is so versatile! Have shared this recipe with family and friends.
Patricia says
Awesome recipe!!!! Thank you so much!!!! I used brown sugar instead of the white sugar. I used real pumpkin and put a dollop of cream cheese in the middle of each muffin. So rich and 😋 tasty!!!! Thanks again!!!!!
Kelly says
I didn’t have coconut oil, but I did have 10% fat plain Greek yogurt, so I substituted the fats. I’ve made this recipe 3x and love it. The second time, I was short on wheat flour so I augmented with almond flour, still using Greek yogurt. Today, I’m adding chocolate chips. Thank you for posting!
Cindi says
These are the best ever pumpkin muffins. I didn’t have clove so I used pumpkin pie spice in place of it. I used vegetable oil. These are moist, full of flavor, and worked great for mini muffins. I made these for an event and there were none left out of the 4 platters we put out.
Taylor says
Delish!!! Didn’t have coconut oil so subbed with melted butter instead and added some dark choc chips. Incredibly moist and makes you wanna go back for 2nds! Definitely recommend trying out!!
Jaclyn Krueger says
Muffins are my morning-bake favorites, so I have many different recipes for blueberry, pumpkin, zucchini, etc. but I must say these are the most yummy pumpkin muffins I have made! I only added a 1/4 tsp pumpkin pie spice for extra umph & I always sprinkle a flavored sugar on top. I highly recommend!
Amanda says
Delicious recipe! I didn’t have the coconut oil on hand and used vegetable oil, but this is a great recipe. Thank you for sharing!
Ravit says
I’ve bought a pumpkin pie spice (tourist in the states 🙂 ) can it be used in the muffins? If yes, how much of the spice would you put? (The ingredients of the spice mixture is similar to those you used in the recipe)
Thank you so much!
Julie says
I would say 1 to 1 1/2 teaspoons of the spice blend would be good. Enjoy!
Natalie G says
I couldn’t agree more that these are the best EVER pumpkin muffins. I loved the coconut oil! I wouldn’t change a thing about these. Thank you for sharing… I’m making these every fall as a tradition from now on!
Momof5 says
Excellent as is…I did use flax eggs in place of regular and added mini chocolate chips. Making second batch today and decreasing sugar a bit. Family of 7 highly recommends!!! Moist, fluffy, uses whole can of pumpkin and perfect for Fall!!!
Sheri Barclay says
When you say half a cup of coconut oil, melted, do you mean I scoop out half a cup (mine is solid) and then melt it or melt enough to be a half a cup? Thanks, I’m new to using coconut oil.
Julie says
That’s a great question, and I see why it’s confusing. Measure the coconut oil in its liquid state. Hope you enjoy these muffins!
Kaitlyn says
I came here for this comment. Thanks!
Joyce Eathorne says
These muffins were fabulous! They would be great with raisins and walnut too! Definitely a keeper!
Chris says
Hurricane Ian shut-in and baking everything in sight. Made recipe exactly as written and I loved them. My hubby, not so much (but what does he know 😉). Will definitely make again but leave in the oven a few extra minutes. Thank you for sharing.
Dani says
These truly are fabulous. The pumpkin flavor to spice ratio are balanced where the spices don’t overpower the lovely pumpkin flavor. Coconut oil with its high fat content keep these guys beautifully moist and not anemic. Bravo!
Celestine Douglas says
I’m out of brown sugar. Think honey would work, or would it add too much moisture?
Cindy Newman says
I didn’t have coconut oil
I used butter melted
I followed this recipe carefully, otherwise
Unfortunately, oddly, the muffins never completely baked? I checked them after 22 minutes and they weren’t done yet? I returned them to the 375 oven for 5 mor minutes/two more times??? Whaaat….lol
They are still kinda wet inside? KINDA FEELS LIKE CREAM OF WHEAT texture? Lol…..
…….. notta good outcome 4 Me
I’m glad for ALL who had great results!!!
Happy Fall!!!!
Ramona Morey says
Can you use light brown sugar in place of dark brown sugar? I have a lot of the light one.
Ramona Morey says
I saw a pumpkin cookie recipe but now I can’t find it. Can you please send ?
Julie says
This is my favorite pumpkin cookie recipe… https://lovelylittlekitchen.com/soft-pumpkin-cookies/
Melissa says
Hi, I was wondering if I can use vegetable oil or canola oil instead of coconut oil?
Julie says
Yes – You can substitute those oils for the coconut oil.