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
Karen says
Best I ever made. Second year!
Katie D says
Mmmmm very good! Super moist, sweet but not too sweet! I found the baking time accurate- 22 min with full tins. Probably 29 min had I not filled them so far. They don’t puff up much so the filling the muffin tin was fine. Great with a little cup of coffee in the afternoon 🙂
Katie D says
I meant 20 min with less batter in the muffin tin. 29 was a typo!
Elizabeth says
Mine came out perfect. Nice fluffy muffin top with a bit of a crunch. Yummy!
Danielle says
These are my families favourite !! We make them every fall. Thank you !
Nancy Esposito says
These muffins are delicious! My family loves them and they have become a Thanksgiving morning tradition while we watch the Macy’s parade. I make them as the recipe states and I also make a gluten free version, where I substitite the flour for all-purpose gluten free flour. They are just as good! A few variations I have also tried… I have added 1/2 cup chocolate chips to the batter. I also usually sprinkle coarse sugar over each cup before baking. I have also frosted them. I mix 1 container of cream cheese frosting with a few teaspoons of cinnamon (to taste), frost the muffins, then sprinkle some candied walnuts on top. So yummy!!
Addy says
My kids ask for these year around! Always a favorite at my house! Summer or fall! lol
Kate King says
Doubled the recipe and added chocolate chips. Were a huge hit! Our oven cooks fast, so it was closer to 15 minutes. But I also could have filled the tins more. Definitely don’t worry about spilling over- they don’t expand much.
ohbutdarling says
This is absolutely delicious. I don’t substitute any of the ingredients but I do add craisins, makes a lovely autumn treat!
Momo says
Swapped nutmeg and cloves for pumpkin pie spice bc that’s what I had, added 1 t baking powder, swapped the brown sugar and reg sugar amounts, 2 t vanilla bc I only had cheap stuff and 1 wasn’t gonna cut it, a few tablespoons of apple sauce bc I think it makes me fancy, added 3/4 c chocolate chips.
Maya Angelou says
umm everyone disagrees with you…
Rita O Stone says
We LOVE these muffins exactly as is.
Last night I made them in my mini muffin tin (makes 24) and then had batter to make 6 more which was perfect for our get-together of 14 people. Reduced baking time for smaller versions to 16 minutes and they were perfect.
Every time I make and share, people ask for your recipe.
Rachel Marker says
Consistency was really good. We may be from the coconut oil..
Elizabeth says
We love these! My 2yo grandson requests them at least once a month. I did decrease the white sugar by about half but otherwise these are amazing.
Motowngirl says
I make these every year and they are always delicious! I make as written, and add chopped walnuts and sprinkle with a little coarse sugar so they look pretty. She is right – they are the best ever!
Jennifer Agneta says
I love this recipe. It’s been my go to recipe forever. I’m often asked to make them for parties or events. Thank you
Ila Wade says
Delicious! Exactly as the title says: fluffy and delicious. I did use a little but less white sugar and it was perfect. Will def make again
Carley Trammell says
This is my third time making this recipe and I’ve gotta say – it’s great! I have no issues with cook time, and I don’t taste the coconut oil at all. Muffins come out fluffy and moist.
I ran out of pumpkin puree! so I used our homemade applesauce in a 1:1 replacement and it worked great! 😀 tasty, appley, and filled with fall flavor.
Sylvia J says
Moist, flavorful and easy to make. We absolutely love these muffins, thanks for a great recipe.
Billie says
I’ve used this recipe for a few years now and everyone in the family asks around this time if I’m bringing them to family dinners! They’re the best pumpkin muffin recipe I’ve found. I like adding chocolate chips in or putting butter on top of them fresh outta the oven and sprinkling cinnamon sugar on top. But they’re amazing exactly how the recipe is written as well!
Whitney says
These have been my go-to pumpkin muffins since I found the recipe about 5 years ago! I substitute the brown and white sugar for coconut sugar. I add a little extra because it’s not as sweet as regular sugar. I leave out the nutmeg because I never have any. 🙂 We love these! I usually double the recipe because we go through them quickly.
Dana says
Our family loves these muffins. I sometimes find that pumpkin purée isn’t always available or quite expensive so I have made these with yam purée that I make fresh. Sometimes I use 1/2 yam and 1/2 pumpkin. I always double the recipe and freeze a bunch for my grandkids lunches.