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
Sofiya says
I have made this recipe several times already and it’s always delicious. I like to add about a cup of walnuts to this recipe when making it.
Nadine says
Ha! Thank you for answering my question about how many walnuts to add!
Timm says
That’s almost as mush sugar as a can of coke
Nicole says
And even more delicious….
Ova says
Delicious and moist! I had no vanilla so I used rum flavoring. I think I like the idea of nuts.
choulli says
Hi Julie and thank you for posting this recipe!
FYI: I am non-celiac, gluten intolerant so I used 1 cup King Arthur Measure-For-Measure Gluten Free Flour & 3/4 fine oat bran, in place of the regular flour.
All other ingredients and instructions were true to your recipe.
The muffins were delicious! Moist with a tender crumb and sweet like the best pumpkin bread.
It’s a keeper!
Paige says
I’ve made this recipe SO many times. It’s my favorite. Very moist and flavorful!
Jane Doe says
I made this x2 and it said that I would get twenty two and I got THIRTY SIX
Kay says
Hi there was interested until I read how much sugar can’t justify that amount , has anyone halved the amount of sugar also has anyone used pumpkin not in a tin, already noted its been made with GF flour shag brand maybe Bob mills ??
But there’s still that huge sugar issue for me
Brenda Fekula says
I only use 3/4 of a cup of darker brown sugar. Because I add 1/2 cup raisins, 1/2 cup chopped pecans.
Kim says
I used half brown sugar and half Bob red mill coconut sugar. I also reduced the amount of granulated sugar (I use organic cane sugar). Trying to see where the breaking point is between sugar and flavor. They are not as dark with the coconut sugar but I wanted to cut the amount of sugar as well.
Jess S says
I’ve made them using some stevia and a very small amount of sugar (2 tablespoons I think), and swapped 1/2 the flour for wholemeal flour. They were still really good even though they weren’t as good as the high sugar version.
Brenda Fekula says
Hi I have made these many times, I use fresh pumpkin I have frozen 2 cups, take it out the night before to unthaw. I use canola oil because I don’t have coconut oil, don’t have cloves, so add 1/2 teaspoon nutmeg. I fold in 1/2 cup raisins, 1/2 cup chopped pecans. Everyone loves these muffins. Thanks so much for sharing.
Brenda Fekula says
Forgot to add I only use 3/4 of brown sugar. No white sugar.
Brenda Fekula says
Forgot to add to my comments I only use 3/4 cup of brown sugar. Because with adding 1/2 cup of raisins, 1/2 cup chopped pecans they taste sweet enough.
Robin says
It truly the Best Pumpkin Muffin recipe ever! I didn’t have any coconut oil so I substituted 1/2 of melted butter, I wasn’t sure what the outcome would be but they were perfect. Perfectly moist and ver6 flavorful. I’m sure your recipe including coconut oil is awesome but when in a pinch, the butter works great.
Cathy Flores says
Thanks for the substitution tip! I don’t have coconut oil 🙂
Corinne says
Fantastic recipe. I’m not all that of a DIY baker but I made these muffins today and me and my family are loving them!
They look and smell amazing too.
I used sunflower oil since I didn’t have coconut oil at hand, which worked fine. And heaving read the comments about the sweetness, swapped a third of the white sugar for (home made) applesauce. I also used 1 teaspoon of freshly grated nutmeg and the marrow of a vanilla pod because a didn’t have any extract.
Angelina says
I have been making these for years, and they really are the best ever. (By the way, it is ridiculous that folks even have to go to such length to clarify their use of a term like ‘best ever’ just so they don’t get someone’s too sensitive feelings in an uproar. ) These muffins are amazing g with various add-ins as well! I have used one or more adds-ins such as 3/4 cup mini-cinnamon chips, 1 cup chocolate chips, 1 cup dried fruit like cranberries, 1 1/2 c chopped fresh fruit like apples or whole blueberries. I have made it with canned pumpkin and with fresh, roasted, puréed pumpkin from our garden – all are delicious! (If you use fresh pumpkin, it will need to be drained overnight through cheesecloth and a mesh strainer to release much of the water. I also decrease an egg and add flour, 1 Tbs at a time until the consistency is typical for muffin batter) My mist recent batch used fresh pumpkin, 1 cup mini-cinnamon chips, 1 cup chocolate chips, and chopped apples (cored and peeled) and they were to die for! Thank you for this recipe!!!!
Demetra says
Love this recipe! I even made a vegan version (replacing each egg with a 1/4 cup of applesauce) and halfing the white sugar and they were just as delicious 🙂
Debra says
I used whole wheat flour and flax seed instead white flour. I used molasses and brown sugar to replace the white sugar. Used Avocado oil for the fat. Added cardamom and allspice to the spice mix.
They came out perfectly!!!!
CathySJ says
I love your ideas, Debra! Will certainly try!
Debra Sarfine says
Can this recipe be used as a pumpkin bread as well?
Alicia Ehrmantrout says
I made a cake out of it and it turned out great
Rachel says
Hello! I love this recipe so much, but I have a question- what if I put it all in a loaf pan to make pumpkin bread? Do you think that would work ok?
Alicia Ehrmantrout says
Omgoodness the comments about the sugar 😳 Muffins aren’t a health food. They’re meant to be a treat. They’re freaking delicious. We add a half cup of ground flax and use butter. Tastiest way I’ve ever found to stay “regular”. Seriously, eat the muffins and enjoy the treat!
CathySJ says
I had a little bit of pumpkin left from another recipe, maybe 1/3 of a can…sooooooo…. I made around 1/3 of the recipe! Oh. My. Goodness! Yes. Yes, these ARE the best pumpkin muffins and I will be making a whole recipe next time.
Since I made 1/3 recipe, I did use 1 whole egg and it worked out very well. I used to be so worried about everything being exact when baking but have gotten more adventurous and it’s served me well. I also will add some pecans and or walnuts, as well.
Thank you for this fabulous recipe!!!
Leslie Lesly says
Is there a way to substitute pumpkin pie spice instead of the nutmeg and cloves?
Nadine says
Can I use olive, avocado, safflower, or canola, oil instead of coconut oil? (These are what I have on hand.)
Julie says
Go ahead and use avocado oil. Enjoy!