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
Bethany says
I have coconut oil but not sure if it’s the kind that tastes like coconut or not? What kind of coconut oil are we supposed to use? (cannot remember the different names) I can always just substitute with another oil if i need to but would rather follow yours to the tee first! : )
Julie says
Unrefined coconut oil usually has a stronger coconut taste. Either is fine for this recipe. Enjoy!
Caitlin says
Seriously the best pumpkin muffin recipe ever! I added a cup of raisins to the flour before mixing in the wet ingredients. A new favorite for sure! Thank you!
Emily says
The perfect amount of moisture. Very good! I’ll be putting this in my recipe book for fall. My 3yr old has a fall book about fall traditions and it talked about making pumpkin muffins. She asked to make some so we made these!
Ree says
I’ve been using this recipe for 2 years now and everyone loves these pumpkin treats! I recently baked mini muffins with my little nephews using this recipe and it did not disappoint! High recommend!
Lesley says
I’ve made the muffins, and they’re perfection! Can I make the recipe into a loaf? If so, how long do I bake, and at what temperature? Thank you!
Billie Jo says
I’ve made this recipe in a loaf pan, mini loaf pans and even half pint Mason jars. The temperature is the same but the cook time is roughly doubled. I just set my timer for the original 20 minutes, check the progress, and add more time as needed. It usually takes about 40 minutes.
Julie says
Good to know, thank you!
Ilik2sew says
Added pecans to the batter and I cannot stay away from them! They are great! Mine didn’t puff up much so don’t look so great but they are delicious!
Anne says
A favorite recipe! Have made countless times. Thank you!
Amber says
Absolutely incredible. A total hit. Soft and moist. I made a double batch and just can’t say enough good things about them. I followed the recipe exactly and it is definitely a keeper that I’ll come back to again and again. Delicately spiced. Because I do like the spices in it I might experiment with a touch more of cinnamon/nutmeg/clove but don’t get me wrong, there is nothing at all to fix about these muffins. A crowd pleaser as is and because the spice isn’t strong, I think kids would also love it.
Jean says
How many cups equals the can of pumpkin?
The recipe sounds delicious and I’d love to try it with my pumpkin.
I would add a piece of apple with a pinch of brown sugar on top before cooking.
Julie says
You can use 1 3/4 cup of pumpkin for this recipe.
Fran says
I think a last step with cooling instructions would be helpful! I thought I messed them up after tasting while hot – when they cooled completely they were much better!
Rick says
What Brand and type of salt do you use in your recipes? Different brands and types result in more or less Sodium. I use “Diamond Crystal Pure and Natural Kosher Salt” for all my cooking and recipes. Thank you for your recipes and response.
Pumpkin Muffins
Julie says
I use that salt as well, but mainly for cooking. For baking, I use table salt because I know that’s what most people have in their kitchens. Enjoy!
Sandy Herman says
Hi! I’ve made these muffins and they are delicious. My question is… have you tried freezing for a later date?
Julie says
Hi! I have tried freezing. They do well, but when thawed the top of the muffin gets a little sticky (kind of like banana bread). Still delicious!
Iveta says
what if i want to use fresh pumpkin, how is it best to do it? do i need to steam it and blend it to puree?
Julie says
Yes, you could steam or roast, then purée and strain out extra liquid over a cheesecloth.
Hannah Baker says
These are tasty but really didn’t rise well at all. Mabe self raising flour next time.
Carrie P says
Big hit in my house! I used the large muffin tins and the recipe was perfect for them. I simply had to and rightly 10 extra minutes when baking.
Carrie P says
Sorry that meant to say I had to add another 10 minutes when baking 😊
megan says
can i use butter? what would the ratio be? i just don’t have any coconut oil at the moment! 😢
Lauren says
Same!
Sara Chatfield says
You’re right, these are the best ever! So yummy and super easy.
Britt says
I made these in a hurry to bring to an event and I’m so glad I did…everyone raved about them! The standard size muffin tins were very full, and in my oven they needed a few minutes longer to bake than stated in the recipe, but when the knife test came out clean the texture was perfect and they had a beautiful rounded shape. I did everything according to the recipe except that I nearly doubled the spice amounts and added about half a tsp of ground ginger since I like stronger flavors. The tops were a bit damp the next day (as someone else said, the texture is similar to a banana bread), so I would recommend making them the same day if you want them to be prettier. They tasted just as delicious the 2nd day though. I will 100% be making these again to share for Thanksgiving, they’re my new favorite muffins!
Julie says
Thank you so much for the great review, and I’m so glad you enjoyed!
Anne W. says
I’ve made this recipe as a starting point so many times. I change it a little by swapping out half of the white flour with almond flour and ground flax seed. I cut the sugar by a lot by adding chocolate chips. It has made mornings so easy because I can freeze a bunch and defrost them the night before. Thank you so much!
Julie says
Thank you for the great review. Love that you made them your own!
Michelle says
Ok. As a seasoned baker. I would like to say that these, hands down, are the best muffins I have tasted.
Love this recipie!
This is one for the archives.
Thanks for sharing.
Julie says
Thanks Michelle, I apprecaite your review!
Julie says
These muffins are SO delicious! Thanks for the great recipe. How long and at what temp would you bake mini muffins?
Julie says
Hi Julie, so glad you like them. You can do mini muffins @350 degrees for 13-15 minutes.