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
Hi, Julie
I made a double recipe of the pumpkin muffins today. They are delicious and very moist. What I like best is the flour/pumpkin ratio. These muffins have about twice the amount of pumpkin as compared to most other similar recipes. That means lots more of the nutrient rich pumpkin per muffin.
I used the entire large can of 100% pumpkin (29 oz.) when I doubled the recipe.
3 1/2 cups flour and 29 oz. pumpkin (should have been 30 oz. pumpkin but cans come in 29 oz. size).
I added chocolate chips, not for kids, but for me!
I made “Texas size” muffins and the double recipe made 22.
This has become my favorite pumpkin muffin recipe.
Thank you.
Made the pumpkins muffins for the first time today, they were moist and delicious. Great recipe!
I’ve held the title around my area for best pumpkin muffins for quite a while. That was until I made yours tonight. This is the best recipe for muffins of any kind. Thank you
Wow that’s a big deal! Thanks Amy!
I made these and subbed about 3/4 cup with mashed sweet potatoes and some pear purée as I didn’t have enough pumpkin purée and used the flax egg for all 4 eggs in a double recipe also subbed coconut sugar for all sugar and toasted sweetened shredded coconut as I ran out of sugar about 1 cup of the coconut replacing sugar and I am excited to see if they turn out those are the only modifications I made and added a lot more cinnamon and spices as I love them! They just came out and they are so AMAZING and very light and moist THANK YOU!!!!! Also put a few pumpkin seeds on top before baking!
made these today and they turned out fantastic -i substituted coconut oil with grape seed oil and they are super moist and fluffy -thanks
Wonderful Lara! Glad you liked them.
These muffins are absolutely delicious. Is it possible to somehow make them into a cake, and then do a simple frosting? I just wasn’t sure what size cake pans to use, how long to bake, etc.
Hi Lesley, I’m glad you liked them. This is one of my favorite pumpkin cake recipes…. https://lovelylittlekitchen.com/pumpkin-spice-bundt-cake/
Mixed up a gluten free batch of these this morning for my son-in-law who MUST keep a gluten free\organic diet. While waiting for them to bake I busied myself reading the “comments” and discovered that I only added 1 cup of organic pumpkin instead of two. I had already hexed myself by adding my liquid coconut oil to just-thawed pumpkin and fresh from the fridge eggs. Ooopps..liquid no more! Other than having rather oily muffin papers, no problem. THESE ARE TOTALLY AWESOME. I must quickly top them with his favorite white icing and toasted coconut before I eat more than one. Next time I promise to follow the recipie.
I’m so glad they turned out for you Patricia! And that’s very sweet of you to bake for your son-in-law :0) White icing and toasted coconut sound delicious!
I made these today. I doubled the recipe and still cut the sugar in half. I used a little less of the oil and used canola, because it is what I had. I swapped the nutmeg and clove for pumpkin pie spice, because it is what I have. I sprayed the liners. It made 36 muffins. I think the recipe IS FANTASTIC!!!! Thank you!!!!
Thanks Michelle!
love love love this! i loveee pumpkin & needed something i can have that i wont feel bad about eating and this is amazing!
Thanks Danielle!
im so excited to try these since reading the comments…even though it’s August! How long would I bake if I made mini muffins? (24 to a pan) thanks!!
Hi Nicole! Go ahead and check them at about 10-11 minutes with a toothpick and see if it comes out clean. Add a minute or two more if necessary. Hope you enjoy!
Hi Julie,
I just wanted to get in touch as I happened to stumble upon this recipe over the weekend. First of all they were out of this world DELISH! Secondly I’m currently following a low-fodmap diet and substituted the flour for a gluten free version with buckwheat flour, cut the sugar down and I was surprised at how great they turned out! I thought it may be nice for some of your readers to know just incase they can’t have certain ingredients : )
Thanks so much Domonique. Great tips!
These are delish!! Thank you for sharing!
So glad Sarah! You are welcome.
Just made these…very good! We used a stick of melted butter. My 10 year old daughter wasn’t keen on the idea of coconut oil, though I’d prefer it. I’ll have to make a mommy batch tomorrow with the coconut oil! Thanks!
Thanks Rebecca. Glad you both enjoyed!
wow these are soooooo good!!!! I just ate 3 and could keep eating them lol
I toasted some raw pumpkin seeds and it them on top before baking
Btw I used an ice cream scoop and was able to get 20 muffins
Wonderful! Thanks Robyn!
My family and I devoured these muffins in less than 24 hours! Thanks for the perfect pumpkin muffin recipe :-). I shared a link to your recipe as well as reviewed these muffins on my blog. http://his-girl-friday.com/2015/09/08/things-i-love-right-now-cute-maternity-jeans-pumpkin-muffins-norwex-veggie-wash-and-other-fun-stuff/#more-25559
These babies are in the oven as we speak and the house smells soooo good. Using the comments as a guide I made mine with half AP flour. And half whole wheat. Love coconut oil but in an effort to keep them healthy I substituted applesauce. They took a full 25 minutes to bake but that may be due to the altitude (Colorodo). Will add to this after “the tasting.”
Omg so good! I made these as mini muffins for my son’s school snacks. Gluten free, with a bit of cinnamon sugar sprinkled on top, they are perfect.
Did you know that in Canada its 14oz cans, not 15? So I added 2 tablespoons of applesauce (gf flour is picky for moisture levels). Definitely doubling this recipe next time.
Wonderful! Good thought to add a little more applesauce to make up for the difference in the pumpkin. Thanks Katrina!
These muffins are very good. However I had a question about serving size. This says makes 12 or serves 12. What size muffin pan did you use. I had to make for office party. Doubled the recipe to make sure I had enough. Ended up with 48 muffins of the regular size. So should the recipe say serves 24? Would have been helpful before I had all these muffins. Thanks.
I think I have a standard size muffin pan, but I do make them quite full so that they have nice tall domes on top. I’m surprised you ended up with so many muffins. I will double check next time I make them, but I do believe I got 12 out the recipe. If you still have extra, they will freeze nicely. Thanks for your comment!
I made these today on a whim today–I’m in grad school and whenever I feel stressed or overwhelmed I will usually take on a new baking project. For whatever reason, baking makes me feel competent and accomplished, where as my dissertation can sometimes leave me bewildered…Ha! Thankfully, these turned out AMAZING! I topped with with a maple glaze and they were a huge hit at my church small group tonight. Thanks for sharing this recipe! <3
I totally hear you on the stress-baking Tanisha! Maple glaze was a good call! Best of luck to you!
Ooops, forgot the baking soda. I was wondering why they were so flat, LOL. Still delicious though.
Oh bummer! Glad they were still yummy.
Can’t wait to try this! Do you know if this recipe can be baked as a loaf instead of in muffin form? Would baking it that way and just watching the cooking time ruin the texture? It’s a little faster for me to bake and freeze whole loaves instead of individual muffins.
Thanks!
Hi, yes it can be made into a loaf instead of muffins. If you put in a 9 by 5 inch loaf pan, bake it at 350 degrees. Check for doneness with a toothpick. It may take up to 60-65 minutes, but you can start checking at 55 minutes. Enjoy!
I tried these muffins yesterday…. first day of fall. They came out absolutely perfectly. See my post on them: http://www.thelostapron.com/2015/09/pumpkin-muffins-old-meets-new.html
Thanks Ana! So glad they turned out well for you.
I have never commented on a website, but I just made these and they are amazing! They look like they came from a bakery and they are so yummy! I made them with whole wheat flour. My new favorite pumpkin muffin recipe and I have tried a lot of them! I envision making these a lot! Thank you for the recipe!
I make these all the time too, especially now that fall is finally here! So glad you liked them Jennifer, and thanks for letting me know!
Looking forward to trying these today! What could I use instead of coconut oil? Thanks!
Hi Annie, you can substitute vegetable or canola oil for the coconut oil. Enjoy!
These were absolutely delicious, thank you for sharing!! I will keep this recipe forever 🙂
Wonderful! So glad you enjoyed.
I wonder uf I could use a muffin pan without the paper cups. I have one in the shape of pumpkins and would like to use it thank you
Nancy, I haven’t tried that before, but I think it should be fine. How cute!
These are perfection! Just what I wanted in a pumpkin muffin — more pumpkin flavor, less spice flavor.
Exactly Janell! Glad you love them like I do.
I absolutely love these muffins and bake them all the time! My daughter loves them too. It is her first birthday this Sunday and I was wondering if you think this recipe would work as a mini cake? Wilton makes a 4 inch cake pan! I would add cream cheese frosting to top! Thoughts? Thanks!
I think it would make a really yummy cake with cream cheese frosting, I’m just not sure on the bake time. You could fill the cake pans about 2/3 full, and then use whatever batter is left to make cupcakes (muffins). I would start checking the the mini cakes for doneness when you take the muffins out, and if a toothpick inserted into the center comes out clean, you should be good, otherwise just add a few more minutes and check again. Good luck!
Hi Julie!
This recipe looks great and I have all of the ingredients on hand as well. The only thing that I don’t have is the cloves…is that okay? Looking forward to making these! Thanks for sharing the recipe!
They may not have quite the same flavor, but I think they will still taste good, so I would say go for it :0)
Can u adjust the recipe that i use pumpkin pie filling
Ruth, I’m afraid that would change the recipe quite a bit, so I can’t really say without testing it out.
I made these muffins, they are so moist. I used the light brown sugar I had on hand they turned out just wonderful, and the house smelled so good! Thank you so much.
I love the smell of fall baking. So glad you liked them!