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!
PrintBest Ever Pumpkin Muffins
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!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
These are truly delicious – my family of 6 ate them all up within 24 hours… I made exactly as the recipe states, and I’ll definitely be trying some variations. Perfect time for a Thanksgiving dessert recipe! Now I’m off to try making the healthier raspberry almond muffins 🙂
My family goes crazy for these too! A lot of LLK readers have put their own spin on these with success so feel free to play around with the recipe. Let me know how you like the raspberry almond muffins. Thanks for saying hi!
Hi Julie,
I made the pumpkin muffins, and they are very good. I had to bake mine a few extra minutes, but they’re very good, and moist. I told my friend about them, and she asked for the recipe. I love anything with pumpkin, and it’s a great recipe for this time of year. I love trying new recipes, any excuse to bake. I enjoy baking , and cooking. Thank you for sharing your recipe.
From Helen New Brunswick, Canada
Thanks so much for leaving me a note Helen. I’m glad these muffins were enjoyed.
My daughter made these muffins and gave me one. Delicious! Finally! the perfect muffin! She decreased the sugar a bit and added chocolate chips and uses home-made puree.. The muffin was moist and tender but not crumbly….just the way I like them! I am making some today with some pumpkin (actually sweet meat squash which has more flavor) frozen from last year. and I will probably adds some pecans to some of them. I am also anxious to try the same recipe with bananas as I read in an earlier post.
I’m so glad Leta, thanks for your feedback.
I made the muffins! turned out perfect. I made them with whole wheat flour , choc chips, pecans and leftover pureed sweetmeat squash from last year! This will go into my favorites!
So happy to hear that!
Thanks for the great recipe. so glad it came up for me at the top of google. Made a few changes, but so happy to find this recipe, it is my new go-to. The search for the perfect pumpkin muffins is over!
Thanks Francine!
I was only able to make a 1/2 batch of these as i only had one egg and a 1/2 can of leftover organic pumpkin in the fridge to use up. The only ingredient change I made was to use light brown sugar since that’s all I had in hand. I got 7 muffins from a 1/2 batch. They are so nicely domed on top and very delicious. I will make again. I might add a tiny sprinkle of turbadino sugar on top for a little crunch. I will not change it otherwise. It’s just right.
Always nice when you can use up what you have on hand. So glad you liked them!
These are the best muffins I have ever had. They are so fluffy and absolutely delicious. Thank you!
You’re welcome Heather!
Hi!
I am making these tomorrow for my office’s first official “Hungry HumpDay” hehe
I was thinking about using Almond Flour vs. All Purpose… Do you think it would change the recipe much?
Thanks!
I have not baked with almond flour before, but I’m guessing they might not be quite as light. If you try it let me know how they turn out!
How many calories do you think there is? How much protein sugar etc….
I’m sorry, but I do not calculate the nutritional information for my recipes.
I’ve used this in the past to calculate carbs for my T1D sons http://www.myfitnesspal.com/recipe/calculator
I just made these today and they are fabulous! Super easy recipe. 🙂
Thanks Lisa!
I just made these and they are really delicious…and filling!! Or maybe I’m full because I ate so many…! Thanks for sharing!
I know the feeling Gretchen, glad you liked them too.
Love this recipe! I made these today & these are truly the best! So moist. My husband went crazy for them. The only thing I did differently was to switch a 1/2c of all purpose flour with 1/2c of whole wheat flour. YUM! So glad I found your site. Looking forward to discovering more wonderful recipes. Thanks!
Thanks Ericka, I’m glad you found me too 🙂
I searched the web for a good pumpkin muffin recipe, and chose yours because it did not have too many ingredients, it produced 12 muffins (a lot of recipes I saw were for 24 or 36 muffins), and it contained a large amount of pumpkin. The only things I added were some walnuts and a bit of ground ginger. Mine took 30 minutes to bake (instead of 22). Well, I can confirm that these are definitely the best pumpkin muffins! Just sweet enough, and so yummy. Just out of the oven, smeared with a bit of butter, they were heavenly!
Thanks great, thank you for leaving me a note!
What’s the difference between dark and light brown sugar? I only have light, but I will purchase dark brown sugar if it will make a difference in the taste or final product. Thanks in advance!
Hi Brenda – the dark brown sugar has more molasses. Go ahead and use what you have on hand – it will be fine.
Hi,
I was looking for a recipe to use up some leftover pumpkin puree, when I came across this page. You’re not kidding. These really are the best ever pumpkin muffins. I’m usually the only one in my family who likes muffins, but my son and husband gobbled these up too!
They are definitely going to into my regular banking repertoire!
Kelly
Thanks Kelly! I’m so glad you agree :0)
These pumpkin muffins are the REAL DEAL. I wasn’t sure about the coconut oil but they were truly the best pumpkin muffins ever!
Yay, I’m so glad you like them too!
OMG I made these this morning and you are right! They are delicious! I added ground walnuts for a little bit of crunch. sooooooooooooo good!
Thanks so much!
Hi, I just came across this recipe and I’m excited to try!
Quick q: I have pumpkin spice at home, instead of nutmeg and cloves separately how much spice do you recommend I add?
Thanks! 🙂
Hi Ayala, I think I would use about 3/4 teaspoon to 1 teaspoon of pumpkin pie spice in place of the other spices listed in the recipe. Let me know how you like them!
I used 1 teaspoon pumpkin pie spice and it came out great 🙂
Made these as mini muffins the other day and they were A-MAY-ZING!! Thank you for sharing the recipe! 😃
I made these tonight and they turned out great. The only thing I changed was that I used 2c glutenfree flour instead of the 1 3/4c regular flour. Added 1 tsp xanthan gum. Used an ice cream scoop to scoop the dough out and baked them for 20 minutes. The recipe made 18 muffins. Very moist and great flavor.
Perfect, thanks JoAnn!
Thank you so much! These muffins are incredibly perfect. I actually doubled the recipe before I even tried them and currently have the last batch in the oven. I am SO GLAD that I doubled the recipe, they really are the best. 😀
That’s great Alisha! Thanks for saying hi!
Cannot wait to make these! I am wondering if you know the nutritional facts for the recipe.
Thanks!
Nicki, I’m sorry but I don’t calculate the nutritional information for recipes I post here on LLK. Hope you enjoy!
Love these muffins so much! I have a TONNE of pureed pumpkin from my garden in my freezer so these are gettng made frequently. I entered the recipe as posted into My Fitness Pal’s calculator (for those asking) and get this:
210 calories, 27g carbs, 11g fat, 4g protein, 1g sodium, 11 g sugar.
Thanks for the delicious recipe!
Thanks Ruth!
I am so proud !!! my family think I am a good cook. all my friend wants the recipe. I double the ingredients and i omit half of the sugar amount . they are delicioussss !! I am making them again in helloween . Thank you so much . I love your recipe!!!
Had some extra homemade pumpkin puree so I made a batch of these muffins. I was wondering why I came up 2-1/2 muffins short of a dozen, figured I’d just overfilled each cup. Turns out I forgot the 1/2 cup brown sugar! Yet they still came out delicious, and they even look beautiful!
Used canola oil instead of coconut, in case my husband doesn’t like the coconut flavor. Also greased the tins (didn’t have paper liners.) I also add dehydrated orange peel granules to brighten up the flavor, and 1/2 fresh vanilla bean.
Made a 2nd batch using 1/4 cup molasses and 1/4 cup honey in place of the brown sugar. They came out sweeter and more intense, with a dark color that’s perfect for Halloween! But I think I prefer the batch with the missing sugar.
Great recipe, thank you!
Made this today!! So yummy! Was my first time to use coconut oil and I couldn’t even taste it. Will definitely bake again!
Love baking with coconut oil. Glad you enjoyed!
Hi! I am doing some “Boo-ing” treats, and I just finished baking these! I took one bite and almost had to sit down!! They are so yummy, I am so happy to share these with my friends! Thank you ❤️❤️
How fun Natalie! Glad they turned out well for you.
I just pulled these out of the oven moments ago. They small amazing and they rose into perfect domes. I sprinkled with shredded coconut before baking. Just because I love the combo of pumpkin and coconut. They may be dessert soul mates in my book. Excellent recipe!
Thanks so much! Love the idea of coconut.
Someone was asking the calorie content of the muffins. You can get the analysis from “eatracker.ca” from the Dietitians of Canada website for this recipe and others you want analyzed. The analysis for this recipe making 18 muffins (made with regular all purpose flour) is: 158 cal, 7g fat, 22.2g carbs, 2.4g protein. Recipe made with gluten free flours is: 191.8 cal, 6.8g fat, 32.4g carbs, 1.3g protein.
Thank you, JoAnn.
These were awesome! I’ve made these twice. The first time I followed the recipe as written. The second time I substituted whole wheat flour and used 3 tsp of pumpkin pie spice instead of the listed spices. They tasted great both ways. I love the texture and flavor that the coconut oil adds.
Thanks Donna!
Hi Julie!
Wow, I made this recipe the other day and they were as you claimed… “THE BEST EVER PUMPKIN MUFFINS!”
I used “Carrington Farms Coconut Oil” unflavored and odorless. I also used nutmeg and cloves, both freshly ground. They were moist and delicious with the right amount of spice! Thank you for this recipe, I’ll be making them a lot especially in the fall!
P.S. My Little boy #3 helped me make them AND… he also loved them so much that he also has eaten his weight in pumpkin! 😉
Love that you are cooking with your little one! Good to know about that brand of coconut oil too. Thanks so much for your comment, Lari, and glad you all enjoyed the recipe!
thanks so much for the recipe. it had been my first baking try with pumkin.
instead of the can i used a fresh hokkaido, because in germany you can not buy these. it came out verry sweet, but i think thats because the pumkin itself was already sweet. they had been soft and juicy. loved it.
going to make these again, with changes, as i always do.
thanks 🙂
Wow, that’s great that you were able to make it from scratch. And I love that you are making it your own. I can never make a recipe as written!