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
Peg says
These truly are excellent! They are very moist and flavorful. I might add a touch more spice next time but the recipe as written is great. I did add a sprinkling of demerara sugar before baking and it added a touch of crunch. I bake for a local B&B so will add these to the rotation. Thanks so much for sharing.
Kevin S says
I’m always trying “the best pumpkin muffin recipe ever” from different sources. This one is the keeper. Added some raisins and pecans but, either way, this recipe is perfect!
Alex A says
These are simply the best muffins, ever. My picky eaters gobble these up!
Ivy Dixon says
These are excellent muffins!! I added chocolate chips and chopped walnuts
Layla says
I’ve probably left a comment on here before, but I’ve been using this recipe for pumpkin muffins exclusively for a few years now. I even used it for a sheet cake with cream cheese frosting. I don’t use coconut oil (don’t like the flavor) but I use melted grass-fed butter and seriously this is the only pumpkin quickbread recipe I’ve ever found to taste identical to my favorite, which is Starbucks. They are SO moist and actually FLAVORFUL. Sometimes, I switch up the mixing method by mixing the sugar (technically a wet ingredient) with the liquids and it gives a crackly crunchy top that’s super fun (only stays crunchy for a day though).
Ashley says
I just tried these and they are BEAUTIFULLY moist and have a wonderful consistency. I will admit they are too sweet for me so I may toy around with the recipe to use half the amount of sugar it calls for (or less, even) but these are great if you like sweet!
Brenda says
Just trying this today and this isn’t a batter consistency, it’s a pretty stiff dough. Double checked all the measurements and this is like a stiff cookie dough. I did use melted coconut oil but it feels like there should be waaaaaay more liquid. May add more oil to see if that helps. Super frustrating.