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
Stephanie says
I have made this exact recipe many times. It is always a hit with both kids and adults. I usually make a 3x amount just because I know they will be gone.
I recently tried a couple of changes and they are just as good. I use half the amount of sugar and avocado oil instead of coconut. I also add organic mini semi-sweet chocolate morsels. Delish.
Currently, I am trying different flours to see what happens:)
Katherine Kamphake says
I always hesitate when there is mention of “best ever” anything. But….let me tell you. These ARE the best ever! I love to bake and just got a new oven and saved this recipe last week to bake after the new oven arrived. These muffins are perfection. They are so moist and melt in your mouth. The flavors meld together beautifully, creating the most perfect little muffin. Even my daughter, who really doesn’t love anything that is not chocolate, loved these muffins. Next time, for her, I may add a few sprinkles of mini chocolate chips but really, these muffins don’t need anything extra and I agree, it would be a crime to add a streusel or any icing. Now, I am headed back to the kitchen for another muffin!
Aurora says
These muffins ARE indeed THE BEST. I love pumpkin spice anything and they have an amazing flavor and texture! š We have a family of 8 and a triple batch is gone in 2 days. God has blessed the work of your hands. š
Rejeanne Bischoff says
Agreed. Certainly the BEST I have ever had. My daughter and I both couldāve resist having a second . Also so easy to make, I am making a list of friends to make a batches for!! Thatās not normal lol
Lori McDonnough says
Our first time growing sweet potatoes this year and my husband handed me a 3.5 lb sweet potato today. I used your recipe last year for pumpkin muffins and absolutely love it. I decided to try using the sweet potato as a substitute for pumpkin. I peeled it, cut it into chunks, steamed it and then purƩed it in my food processor. Replaced the 15 oz of pumpkin with 15 oz sweet potato purƩe and it worked like a charm.
April says
These muffins are delicious! The spices and moistness are on point. I will keep this recipe for sure however I prefer a lower sugar version (it doesnāt taste too sweet, I just want lower quantity)It is perfect though, thank you for sharing!
Audrey says
Coconut oil…. game changer! I only had pumpkin pie spice so I did 3 teaspoons of that to replace spices. These are more dense like pumpkin bread, which I love. These were just different, like what you’d get at a homemade bakery. I really enjoyed them, so did my kids! Also added chocolate chips to half the batch. Made double batch and it came out to 40 muffins.
Newfette says
I have them baking as I type this. The 22 mins bake time has past and still not closed to be cooked. Has anyone had this problem?
Maritimer says
I made them tonight and had the same problem. Followed the recipe exactly. They were delicious but they ended up needing almost 40 minutes. Next time I think I will make more smaller muffins
Barbara K. says
It might be your oven temp is off. Try raising it by 25 degrees. Also be sure youāve fully preheated your oven. Generally a good idea to turn your oven on before you start mixing your ingredients.
Jess says
These are, in fact, the best muffins ever. I made one small change: I used 1 c. ground quick oats and 1 c. all-purpose flower. Just to add a bit of fiber. These are delicious. I don’t bake a whole lot, but these came out just perfect.
Karen says
These are outstanding! Iāve made them with coconut oil and theyāre very delicious, but Iām often too lazy to bother chipping coconut oil out the jar and make them with olive oil which is also very good. This recipe is a keeper!
AH says
Great muffins! Any idea how long to bake if making mini muffins?
Kathy says
This is one of the best pumpkin muffin recipes that I have tried! I doubled the recipe substituted whole wheat flour and decreased the melted coconut oil by 1/4 cup and put a snack size cup of no sugar applesauce instead. They turned out sooo good! And the consistency was excellent! Great recipe to add to my favorites! Thanks!
Taylor says
I think I would retitle these as pumpkin cupcakes. Lol. Theyāre so so sweet. I hesitated putting the amount of sugar called for in the recipe but gave it a shot anyway since my hubby tends to like sweeter treats than I do. Without me saying anything, he came and told me that they were too sweet for him! For any other families that donāt like quite so much sugar, I recommend cutting the sugar in half. Otherwise, itās a great recipe. šš»
Steph says
Looooove these muffins, I always come back to this recipe because EVERYBODY loves them! I was wondering if I would be able to make a loaf of pumkin bread out of this batter? Or maybe it would fill 2 bread loaf pans? Does anybody know??
Kinnidi says
I was wondering this too, have you tried it?
Emily Quinn says
Awesome muffins!! Can you freeze them?
Dawn Figurelli says
Hi. Iāve made these many times.
I make a double batch and freeze some. I āflash freezeā o on a pan and then put in double bagged freezer bags Then take out a few at a time and just defrost on the counter.
Jennifer says
These are amazing and Iāve always made them as regular sized muffins. Iād like to try mini muffins. How long do you bake for mini muffins?
Mary Ann Plakas says
I have made a lot of pumpkin recipes and this one is the best! I substituted applesauce for the coconut oil to make them healthier and cut the sugar in half. They were plenty sweet! I also added chopped pecans and a few chocolate chipsā¦yummy!
Lauren Gramlich says
These muffins are definitely the best I have ever tasted. Its true guys!
Heather Sweet says
Everyone loved š„° theseā¦delicious! A few minor changes- didnāt have coconut oil so used canola. Used half the amount of each sugar (white & brown) and used 3tsp of pumpkin pie spice in place of spices. Yum!
JL says
The coconut oil taste was too strong and baking time is about double. Sorry not the best recipe!
Allie says
Our fave pumpkin muffin recipe. I did decrease sugar by half cup, doubled the nutmeg and cloves and subbed butter for coconut oil. Turned out perfectly.
Maya Angelou says
umm everyone disagrees with you
Maya Angelou says
umm everyone disagrees with you bro