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
Kathy Armbruster says
These are great! so tasty and look so nice as well. thanks for the tip on the coconut oil.
Dijo says
Love this recipe. Because my husband needed more protein in his diet I added 1/2 c. raisins and 1/3 c chopped walnuts. Made more than a dozen muffins that were still moist and great. Everyone loves them. Thank you.
Francie says
It’s rare that I print a recipe, but I did print this one as it is truly the best pumpkin muffin recipe. I grow so many pumpkins and always look for ways to use them, other than feed them to the chickens. As usual, I did change the recipe a bit. I only had about a cup of pumpkin puree handy, so I added roasted pumpkin seeds, chocolate chips and walnuts to bulk it up. My coconut oil was a bit less melted, so I topped it up with olive oil. For spices, I added ginger as well. Oh and 1/2 baking powder to ensure they come out light. The muffins are perfect…tasty, light, pretty. Often i find pumpkin muffins are too dense, so maybe less puree is a good thing. Thanks for a lovely recipe.
Jen says
These are our favorite muffins!!! I feel like I make a batch a week in the fall. My kids love them. My son has dairy allergies so we swap the eggs with Bob’s Red Mill egg replacer and they are excellent. I will say at least for our oven the cooking time is about 8 minutes longer. But thank you sooooo much for this recipe.
Jen says
I meant egg allergies. 🙂
Lee says
I really like this recipe. I had to make a couple of adjustments for gluten free with a gluten free mix, and I added ginger because I like it. The dark sugar I sprinkled on top because I like it on top. I added chopped almonds because I am a nut fan and used olive oil because it was what I had. They really are nice and moist and fill the room with a beautiful scent of Fall. Because of my heart I dropped the salt and added egg whites instead but I don’t think I miss the salt or yolks because of all the beautiful spices. Great recipe thanks for sharing.
Shannon says
Absolutely love these muffins. Tried to keep them a “fall staple” but quickly turned into an all season treat.
Is there any way I could make this into a bread instead of cupcakes?
LuAnn says
Rarely do I leave a review. Usually I’m just asking questions about a particular recipe lol. BUT this one. OMG. I made these last night. I didn’t add nuts of any kind. Because I obviously didn’t have any on hand. I made 2 dozen and I sprinkled a little bit of sugar on top before baking. Saying these are the BEST. Is a understatement. There has to be a better word than just Best lol. Usually recipes claim they are the best of this or that and always fall short. Either to dry or dence. BUT these are the Ultimate Best Pumpkin Muffins EVER. TRY THEM. YOU WONT REGRET A THING.
Alex says
The cupcakes were easy to make and came out moist, however unfortunately there are so many other ingredients that the pumpkin flavor is very faint and hard to detect. I wish these muffins actually tasted like pumpkin! Won’t make again.
Ella says
Second time trying it, and it gets better and better. Perfect muffins. Even my peaky 6yo loves them. I subed 1/2 cup of sugar with 2 tablespoons of honey (and it might have came out a little too sweet, but everyone loved it either way).
Steph says
Excellent pumpkin flavor muffins. Moist, spices and tasty buds are happy. Oh myyyyyy word. The best everrrrrrr.
Making them again right now. 💕 Thank you!!
Julie says
Thank you for taking the time to let me know how much you love these! Pumpkin muffins on repeat…
Laura Ramos says
Fantastic recipe and has become my go to pumpkin muffin recipe. I use Long Island cheese pumpkins and these come out Devine. Tender, flavorful, and love the flavor of coconut oil. I add chocolate chips and reduce the white sugar to half, it’s a tad too sweet for me otherwise. Highly recommend. I make mini muffins and bake them for 14 mins.
Julie says
So glad you enjoyed them, Laura.
Shannon Thilquist says
These are my favorite muffins. How could I make them into a short bread?
DLM says
I used the jumbo muffin cups. Once filled, I heavily sprinkled the tops with Turbinado sugar and then baked the 12 large muffins. I checked for doneness after 20 minutes and baked the pan on the middle rack until the centers came out clean, adding 2-4 minutes total. The were moist and delicious.
Faye Finaldi says
Hi-can you substitute vegetable oil for the coconut? My nephew is allergic to coconuts!
Jessica says
Wow this was really good thanks. Substituted margarin for coconut butter and added butterscotch chips.
Claire Liddell says
I stumbled across this recipe today after a solid pumpkin harvest and looking for a way to use them up!
Here in New Zealand we typically don’t use pumpkin for sweet treats but gosh we should.
These muffins were perfect and even little miss ‘I hate pumpkins’ couldn’t eat these quick enough.
Thanks for a great recipe!
Julie says
That’s great! I’m so glad you found the recipe and that you enjoy it!
Neely says
Julie! Your recipe for the best-ever pumpkin muffins brought back memories of cozy fall mornings and the irresistible aroma of freshly baked treats filling the kitchen. As a baking enthusiast, I’m always on the lookout for new recipes to try, and yours did not disappoint! The step-by-step instructions were easy to follow, and the result was pure perfection. I’m curious – have you experimented with any variations or add-ins to customize these muffins? Thanks for sharing this delicious recipe and adding a touch of sweetness to my day!
Marnel says
I made these into small loaves and frosted with maple frosting and dusted with cinnamon. I think you can say they are the world’s best!
Sierra says
I’ve made this recipe multiple times for my family and the muffins always get eaten within a couple days! I use canola oil as a substitute since we normally don’t have coconut oil and it works just the same. Love this recipe and definitely recommend!
June says
This recipe makes 1 1/2 dozen regular sized muffin tin
Margaret Walker says
These are my favorite muffins and everyone I share them with loves them. I recently quit eating grains and substituted the wheat flour with almond flour—- I think I miss gluten, but in order to stay with my new diet, do you think I need to balance with less sugar? The consistency with wheat flour is perrrrrfect – almond flour, a bit too moist and sweet. I would love any suggestions.
Justine Lineburg says
Hi Margaret, I use Bob’s Red Mill 1:1 gluten-free flour or Trader Joe’s GF and it is just as perfect as regular flour!
Erina says
You could try to use a 1 to 1 gluten free flour! Costco has a good brand, Namaste. I’ve had good luck with it and will be trying this recipe with that as a replacement. I have noticed that for some recipes you need to use more of the gluten free flour so I’ll probably add 1-2 tablespoons more than the recipe calls for.