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Best Ever Pumpkin Muffins

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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!

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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 4.9 from 435 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

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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Comments

  2. Jennifer says

    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

  5. Nancy Taylor says

    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

  7. Sara says

    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

      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

    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

  10. Patricia says

    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

  11. Rachele C. says

    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

      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

    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

  13. Leta Paine says

    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

  14. francine says

    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

  15. Jennifer says

    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

  17. Bigi says

    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

      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

  20. Gretchen says

    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

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