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
Teresa says
I followed the recipe exactly and added mini chocolate chips. Great recipe, muffins had the perfect texture !
Snnie says
I used this recipe today as written but with some substutions. No pumpkin. Lol Used three very ripe bananas.
Used swerve brown sugar.
Used one for one sugar substitute.
Used canola oil for coconut.
They came out very nice light and full but very little flavor. Disappointed. Will try again some day with pumpkin.
Motowngirl says
I can’t really understand why people write reviews that are not of this recipe AT ALL.
Julie says
Haha! Sometimes the muffins turn out well, even with substitutions… but sometimes – not so much! I love them just the way they are, but I also love when someone makes the recipe to their own taste and has success. Just please don’t rate the recipe based on your substitutions and we are good! Happy fall to you!
Dr.M says
Cooked these exactly and people raved about them!
I also tried the following substitutions:
1. Chocolate chips
2. Streusel topping (With and without chocolate chips)
3. Doubled spices (and then With and without chocolate strips and with and without streusel topping)
* Topped with a cream cheese frosting
My personal favorite was the original recipe with the cream cheese frosting. However again, people raved about every single one of the muffins that I made with the above combinations. They seem to stay moist for days. Certainly a winning recipe.
Dave says
Yes, I agree. I made some substitutes as well:
Sausage instead of pumpkin
Fish sauce instead of sugar
Habanero instead of cinnamon
5w-30 motor oil instead of coconut
Totally confused why they didn’t come out…
Julie says
Oh man that is hilarious! I think you might be onto something there… Happy baking!
Rachel H says
I will def have to try that substitution Dave! Never even thought of adding those! I’m sure the motor oil adds a real bite!
LC says
I was laughing so hard I started crying! Hilarious!
Kimberly says
The recipe sounds yummy. I usually make pumpkin bread, but muffins sound even better. Can you tell me if I measure 1/2 cup of solid coconut oil and then melt it or measure out 1/2 cup of melted coconut oil?
Mary says
The oil should be melted. 🙂
Christina says
Loved these! And my picky 1 year old loved them too. Thank you for sharing
Jamison says
Okay these muffins really are incredible! I followed it exactly except substituted GF flour (Bob’s Red Mills 1:1 GF flour) and they are fantastic. This is not always the case with this substitution. I think the author is right and the coconut oil really makes them so fluffy.
Lynn says
Thank you for sharing your success with Bob’s Red Mill! This recipe looks incredible, but I need to make them gluten free. I always look through the comments to see if any one used gluten free flour. I can’t wait to try them now!!
Laura says
Thanks from me too! I need GF and wanted to use Bob’s Red Mill 1-1 also.
Barbara says
BEST EVER PUMPKIN MUFFINS – I teach a high school cooking class and we usually spread the recipe out over 2-3 days, depending on what it is because of time constraints. Would it be possible to refrigerate the batter (dry & wet) overnight and still get a quality muffin, or should we just mix the 2 together right before we bake. That generally means that I am responsible for taking the muffins out of the oven, and I do have back to back classes and other responsibilities after that. Is there a solution to this problem??
Lydia says
Delicious! I followed recipe exactly. It has the right amount of spice and sweetness. Also they were very moist. Will make again for sure, but will add some pumpkin seeds for some crunch.
Carla says
Great recipe, though I would cut the sugar in half next time.
Melissa says
My family absolutely loves these muffins! I have a little guy with an egg allergy now and was wondering how you think these would turn out using an egg replacer? Or if you have a different idea for egg substitute?
JoAnne Fischer says
I added pecans and golden raisins, I think next time I would double the spices, but excellent as written. Made 12 large and 12 small and 6 muffin tops
Laura says
This is a go-to recipe in our family! Best muffins ever. I do only use 1/2 of the granulated sugar and have been doing this for years! Thanks for this amazing recipe!
D. Holder says
To much sugar for me and why to sweet. I would cut the white sugar portion at least in half. Other than that..a nice recipe.
Audrey says
These were divine! I did switch out brown sugar for granulated and added a some pumpkin baking chips. The muffins were a hit at brunch and not too sweet. AMAZING.
Kari says
These are spectacular! I substituted 1/2 a cup of white sugar with apple sauce, other than that I followed the recipe to a T. They came out perfectly. I have already eaten more than I care to admit, and I’ll be making them for years to come!
Katy Wilson says
These were sooo good! I did reduce granulated sugar by 1/4 cup on reading other reviews and could go further next time. Added a bit of ginger powder and sprinkled tops with pumpkin seeds before baking. Delish!
Leah says
Can you use white whole wheat flour in lieu of AP flour? If so, what would you suggest for the measurements? Thank you.
Lori says
Hi Leah. I just made these with 1 cop AP and 3/4 cup whole wheat.
I have a great McCormick extract Pumpkin Pie Spice. I used 1/2 teas of this and 1/2 teas vanilla.
These are the best!
Meryl Taylor says
I used King Author white whole wheat 1:1 substitute and they were great!
Julie says
Thank you for letting me know!
Erica says
I’ve been making these muffins for years. So yummy, thanks for sharing
Sarah says
Can I use butter instead of coconut oil?
Sarah M says
I made a triple batch using the website calculations. Should have used my stand mixer haha. It made 40 regular muffins using 75g of batter per muffin, and 24 mini muffins using 30g of batter per muffin.
M says
Can I make this into bread?