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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
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
Activiangel says
FALL FAVORITE!
what a fun and delicious recipe, thank you!!!
I had to use veg oil but they still came out SO GOOD!
A comment suggested a dollop of CREAM CHEESE in the center; DO IT, and If you leave a little cream sticking out of the top it looks like a pumpkin stem!!
Bre says
This is hands down the best pumpkin muffin recipe I’ve ever made! I even shredded some zucchini in mine for some extra nutrition and it worked so well!
Thanks for sharing this!
Julie says
Thank you! Happy fall!
Catherine Desgroseilliers says
These were hands down the best pumpkin muffins I ever made, and I tried A LOT of recipes!!
Do you think this could be made in a loaf? Just adjusting the cooking time?
Catherine Desgroseilliers says
These were hands down the best muffins I ever made!!
Do you think it could be made in a loaf? Just adjusting the cooking time? Thinking of making that for thanksgiving with a nice frosting. I have other recipes for pumpkin loaf but this one beats any I have ever made
Julie says
So glad you loved them! Here is a recipe to make a pumpkin loaf… https://lovelylittlekitchen.com/easy-pumpkin-bread/
Maren says
Fantastic recipe! Thank you for using the WHOLE can of pumpkin 🙂 I used olive oil because I didn’t have coconut oil and they turned out beautifully. Thank you!
Julie says
Thank you, Maren! So glad you loved them too!
Donna Provenza says
I substituted Splenda for sugar but followed rest if recipe as listed. My muffins came very dense, not fluffy. Maybe bc if the Splenda?
Julie says
Substituting Splenda for granulated sugar is definitely the reason the muffins did not turn out as well.
cheryl valentine says
SUBSTITUTING THE SPLENDA FOR THE SUGAR WOULD “NOT” HAVE MADE THE MUFFINS “DENSE.” CHANCES ARE YOU “OVERMIXED” THE BATTER. I SUBSTITUTE SPLENDA ALL THE TIME IN MY RECIPES, AND THEY COME OUT FINE. I ALSO NOTICED THE FLOUR WASN’T MEASURED CORRECTLY. NEVER, EVER DIP THE MEASURING CUP “INTO” THE FLOUR; YOU WON’T GET AN ACCURATE MEASUREMENT. SPOON THE FLOUR INTO THE MEASURING CUP, THEN “LEVEL OFF.” 🙂
April says
Excellent recipe! I used the mini choc chips, applesauce in place of oil and a sprinkle of turbinado sugar on top of my mini muffins. So good! Thank you!
Julie says
Thank you, April!
Lisa says
Would canola oil work?
Julie says
Yes, Lisa, that will work too.
stephanie says
Trying out the recipe now, doubling it. i have 3 can of 796ml pumpkin puree, how many should i be using? sorry that part is unclear in the recipe. very excited to try!
McKenna says
It says 15 oz pumpkin 🙂
Rose says
First time l made muffins, pumpkin in not my favorite, thou now it is. They were so very good, will be making them again. Very good recipe l have passed it on. Thank you for sharing it!
Julie says
Thank you, Rose!
Ruth Vanoosten says
This recipe is a keeper! Best ever! These muffins were a big hit with the family! Wouldn’t change a thing!
Julie says
So glad you enjoyed them, Ruth!
Carol Humerickhouse says
O M G !!!! YUMMY!!!
Julie says
Thank you, Carol!
Richone Cancimilla says
First, these are actually the best pumpkin muffins ever. Second, they TRULY are the best because I hardly ever comment on recipe blogs but they’re so good I couldn’t not confirm your opinion. Muffins don’t usually turn out pretty. How are they so pretty!?
P.S they’re delicious with chocolate chips😁
S.M. says
EMERGENCY!!! I have moved, do I need an altitude adjustment to the ingredients? These are my staple go to muffins in my household. We add chocolate chips in them for the kids and they love them. Please advise, do I need to do anything to these to make them turn out at 6500ft.
Thank you
Julie says
Hi! I’m so glad your family enjoys these. I don’t have a lot of higher altitude baking experience, but I would just try the recipe as written first and then see if you think they need adjusting.
Janet Comegys says
Could I substitute “Swerve” (granular sugar replacement which does not affect blood glucose levels) and get the same results?
cheryl valentine says
YES, YOU CAN! 🙂
Joanne Beback says
I am on a heart healthy diet are these muffins ok to eat as a snack? thank you Joanne
Janet Oresick says
Well I’m a nurse…not a dietician…but I too need to follow a heart healthy diet. There is 25 grams of sugar per muffin. That’s a lot. I’m also not 100% sure about using coconut oil. It’s pretty saturated. I would probably cut the sugar some—1/4 cup less of each sugar. I would also use canola oil. It’s just as good as olive oil. You could use less oil but throw in some unsweetened apple sauce. I’m going to try this recipe . I’ll let you know how it goes!
Erica Weiss says
Outstanding! I used butter instead of coconut oil and these are by far my favorite muffins. Nice and moist, great flavor, andnot too sweet. They don’t need any frosting. They are perfect as-is. 🥰
Amy says
I brought these to work today and my coworkers really like them! Very moist 🙂
Julie says
Thanks Amy, nice that you could share them!
Anon says
I’d like to try this recipe, but your site is almost completely unusable due to all the ads. I can basically only get 1 ingredient at a time to peek through the tiny gap between the half dozen ads that cover my screen.
Julie says
I understand that ads can be annoying, but this recipe site is my source of income and it does take a lot of my time and energy to test, photograph, and write up the recipes. If you’d like to make this recipe and view it without ads, just click the “print recipe” button at the top of the recipe card on the bottom of the post. You don’t have to actually print it out on paper, but it will bring up a printable version without ads. Enjoy!
Charmaine HoShing Richards says
If I don’t have pumpkin puree,can I cook the pumkin and crush it.
Julie says
Yes you can, but it may have more liquid than canned. Try straining it over cheesecloth to remove excess.