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Best Ever Pumpkin Muffins

October 6, 2014

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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!

Best Ever Pumpkin Muffins on a metal cake stand.

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!

Best Ever Pumpkin Muffin with its wrapper pulled down and more muffins on a metal cake stand in the background.

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.

Best Ever Pumpkin Muffins on a metal cake stand.

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.

Best Ever Pumpkin Muffin with its wrapper pulled down and more muffins on a metal cake stand in the background.

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!

Best Ever Pumpkin Muffin with its wrapper pulled down and a bite taken out of it, with more muffins on a metal cake stand in the background.

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!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Best Ever Pumpkin Muffins - perfectly sweet with just a little spice!

Best Ever Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 439 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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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

Scale
  • 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

  1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  5. 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.
  6. 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

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Filed Under: Bread, Breakfast, Dessert, Healthy, Snacks

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Comments

  1. Ana Sullivan says

    September 24, 2015 at 2:40 pm

    I tried these muffins yesterday…. first day of fall. They came out absolutely perfectly. See my post on them: http://www.thelostapron.com/2015/09/pumpkin-muffins-old-meets-new.html

    Reply
    • Julie says

      September 24, 2015 at 8:19 pm

      Thanks Ana! So glad they turned out well for you.

      Reply
  2. Jennifer says

    September 25, 2015 at 11:23 am

    I have never commented on a website, but I just made these and they are amazing! They look like they came from a bakery and they are so yummy! I made them with whole wheat flour. My new favorite pumpkin muffin recipe and I have tried a lot of them! I envision making these a lot! Thank you for the recipe!

    Reply
    • Julie says

      September 25, 2015 at 5:29 pm

      I make these all the time too, especially now that fall is finally here! So glad you liked them Jennifer, and thanks for letting me know!

      Reply
  3. Annie says

    September 26, 2015 at 7:30 am

    Looking forward to trying these today! What could I use instead of coconut oil? Thanks!

    Reply
    • Julie says

      September 26, 2015 at 9:16 pm

      Hi Annie, you can substitute vegetable or canola oil for the coconut oil. Enjoy!

      Reply
  4. Grishma says

    September 27, 2015 at 6:14 pm

    These were absolutely delicious, thank you for sharing!! I will keep this recipe forever 🙂

    Reply
    • Julie says

      September 28, 2015 at 5:01 am

      Wonderful! So glad you enjoyed.

      Reply
  5. Nancy Taylor says

    September 28, 2015 at 11:50 am

    I wonder uf I could use a muffin pan without the paper cups. I have one in the shape of pumpkins and would like to use it thank you

    Reply
    • Julie says

      September 29, 2015 at 12:24 pm

      Nancy, I haven’t tried that before, but I think it should be fine. How cute!

      Reply
  6. Janell says

    September 29, 2015 at 10:30 am

    These are perfection! Just what I wanted in a pumpkin muffin — more pumpkin flavor, less spice flavor.

    Reply
    • Julie says

      September 29, 2015 at 12:25 pm

      Exactly Janell! Glad you love them like I do.

      Reply
  7. Sara says

    September 29, 2015 at 3:56 pm

    I absolutely love these muffins and bake them all the time! My daughter loves them too. It is her first birthday this Sunday and I was wondering if you think this recipe would work as a mini cake? Wilton makes a 4 inch cake pan! I would add cream cheese frosting to top! Thoughts? Thanks!

    Reply
    • Julie says

      September 29, 2015 at 8:15 pm

      I think it would make a really yummy cake with cream cheese frosting, I’m just not sure on the bake time. You could fill the cake pans about 2/3 full, and then use whatever batter is left to make cupcakes (muffins). I would start checking the the mini cakes for doneness when you take the muffins out, and if a toothpick inserted into the center comes out clean, you should be good, otherwise just add a few more minutes and check again. Good luck!

      Reply
  8. Amanda says

    September 29, 2015 at 5:47 pm

    Hi Julie!

    This recipe looks great and I have all of the ingredients on hand as well. The only thing that I don’t have is the cloves…is that okay? Looking forward to making these! Thanks for sharing the recipe!

    Reply
    • Julie says

      September 29, 2015 at 8:16 pm

      They may not have quite the same flavor, but I think they will still taste good, so I would say go for it :0)

      Reply
  9. ruth says

    September 30, 2015 at 9:47 am

    Can u adjust the recipe that i use pumpkin pie filling

    Reply
    • Julie says

      September 30, 2015 at 3:23 pm

      Ruth, I’m afraid that would change the recipe quite a bit, so I can’t really say without testing it out.

      Reply
  10. Patricia says

    September 30, 2015 at 7:10 pm

    I made these muffins, they are so moist. I used the light brown sugar I had on hand they turned out just wonderful, and the house smelled so good! Thank you so much.

    Reply
    • Julie says

      October 2, 2015 at 6:03 am

      I love the smell of fall baking. So glad you liked them!

      Reply
  11. Rachele C. says

    October 1, 2015 at 11:24 am

    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 🙂

    Reply
    • Julie says

      October 2, 2015 at 6:02 am

      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!

      Reply
  12. Helen says

    October 1, 2015 at 11:46 am

    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

    Reply
    • Julie says

      October 2, 2015 at 6:01 am

      Thanks so much for leaving me a note Helen. I’m glad these muffins were enjoyed.

      Reply
  13. Leta Paine says

    October 2, 2015 at 2:38 pm

    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.

    Reply
    • Julie says

      October 3, 2015 at 7:15 am

      I’m so glad Leta, thanks for your feedback.

      Reply
      • Leta Paine says

        October 3, 2015 at 7:00 pm

        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!

        Reply
        • Julie says

          October 4, 2015 at 12:25 pm

          So happy to hear that!

          Reply
  14. francine says

    October 5, 2015 at 6:00 pm

    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!

    Reply
    • Julie says

      October 6, 2015 at 7:18 am

      Thanks Francine!

      Reply
  15. Jennifer says

    October 5, 2015 at 9:54 pm

    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.

    Reply
    • Julie says

      October 6, 2015 at 7:18 am

      Always nice when you can use up what you have on hand. So glad you liked them!

      Reply
  16. Heather says

    October 5, 2015 at 10:52 pm

    These are the best muffins I have ever had. They are so fluffy and absolutely delicious. Thank you!

    Reply
    • Julie says

      October 6, 2015 at 7:18 am

      You’re welcome Heather!

      Reply
  17. Bigi says

    October 6, 2015 at 10:29 am

    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!

    Reply
    • Julie says

      October 7, 2015 at 12:50 pm

      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!

      Reply
  18. emanuelle says

    October 7, 2015 at 7:09 am

    How many calories do you think there is? How much protein sugar etc….

    Reply
    • Julie says

      October 7, 2015 at 12:52 pm

      I’m sorry, but I do not calculate the nutritional information for my recipes.

      Reply
    • Ruth says

      January 10, 2016 at 12:15 pm

      I’ve used this in the past to calculate carbs for my T1D sons http://www.myfitnesspal.com/recipe/calculator

      Reply
  19. Lisa says

    October 10, 2015 at 2:04 pm

    I just made these today and they are fabulous! Super easy recipe. 🙂

    Reply
    • Julie says

      October 10, 2015 at 4:18 pm

      Thanks Lisa!

      Reply
  20. Gretchen says

    October 12, 2015 at 7:32 am

    I just made these and they are really delicious…and filling!! Or maybe I’m full because I ate so many…! Thanks for sharing!

    Reply
    • Julie says

      October 12, 2015 at 12:54 pm

      I know the feeling Gretchen, glad you liked them too.

      Reply
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