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
Dear Julie,
I have just come across your website and have fallen in love with it already.
🙂
The reason I write to you is that I come from Europe (Croatia to be more precise) and I am a bit perplexed as to the measurements in this lovely recipe.
I would love to give it a go (there is a big pumpkin waiting for me and begging to be made into these muffins) but I am sure I will miscalculate something and everything will be a plain disaster.
Is there any way you could transform this recipe into the measurements I would be able to understand?
I know I am asking for a lot, but it was worth a try, wasn’t it?
Anyway, I am sending you lots of warm regards from the other side of the world.
Elizabeta
Thanks so much for your kind words Elizabeth. I found a chart that may be helpful! Good luck, and let me know how it goes!
http://dish.allrecipes.com/cup-to-gram-conversions/
Julie, thanks a lot for that chart. It was more than helpful, so I finally got around to make those lovely muffins. And, true to the word, they were really lovely… so moist, soft and delicious. I took them to work and offered them to my colleagues who immediately wanted to know where I found the recipe. So, there are quite a few people here in Zagreb who have tasted your wonderful muffins and are going to make them themselves.
Isn’t that great to know?
:-))
Elizabeta
So glad you loved them! And yes, that makes my day!
I have never left a comment online for a recipe before, but I just felt the need to say that these were so amazing. Because I live in France I had to make the pumpkin puree myself, and I used regular oil and coconut milk but they turned out wonderfully.
Thank you for this.
So glad Abigail, thanks for your note!
Made these using coconut oil, coconut sugar, organic pumpkin and whole wheat pastry flour – they were…delicious!
I’m so glad you liked them Julie!
These truly are the BEST pumpkin muffins ever! I changed nothing except I added chopped pecans. They came out perfect….divine! Thank you so much!
Sounds great! Thanks for leaving a comment, Phyllis!
These were incredible! The only thing I added were Nestle Tollhouse Pumpkin Spice morsels (they look like chocolate chips but are pumpkin colored and flavored). Delicious! Thank you!
I have my sisters pumpkin muffin recipe which is excellent. I wanted to try this recipe because of the coconut oil and the fact that you said it is not able to be tasted. These pumpkin muffins are very very good! They are light yet flavorful. The spice is perfect. They are very moist. You are absolutely correct unless she made them you would never know there is coconut oil in them !!!!!
I’m so glad you liked them! Thanks for leaving a comment.
They look amazing!!! Could you explain me how do you measure the dry ingredients? I mean, if you use spoon and level method, or dip and sweep method. Thank you so much.
Hi Elena – when I measure my flour, I use the measuring cup to “fluff” the flour in my flour jar by scooping and pouring out a few times, and then I gently scoop out my cup and level it off with a knife. Good question!
they look really good i’m making them now
I made these and the pumpkin cream cheese muffins last week and my children ate 6 each in a matter of 2 min. not even kidding and my kids are little things but they loved them! Took some to my parents and friends and they loved them! Best muffin recipe ever!!!! and I’ve tried a lot of different ones. The cream cheese ones remind me of pumpkin rolls but without the hassle of making them. Super delicious, thank you! Making more as I’m writing this. We used homemade pumpkin puree from our halloween pumpkins.
That’s great Vicki! My kids love these too. In fact, I just tweaked this recipe today to make it into a Healthier Pumpkin Snack Cake that I’m hoping to post next week. My kids just got home from school and half the pan is gone. Well, I helped a little 🙂 Thanks so much!
Just made these pumpkin muffins this morning. I’m a big fan of all things muffin, and bake various kinds often. But this muffin was literally the BEST I’ve tasted. I followed your recipe exactly and was rewarded with a dozen puffs of awesome. The muffins are beyond moist. The spice is just right. You nailed this one. =) I agree, best ever pumpkin muffin.
So glad!
Hi!! I want to make those !!! They look awesome!!!!! I love over seas and we use the metric here….trying to find out how much is the puree??? Hahaha
Thank you!!!
Hi Daphne! I just looked on my can of pumpkin puree and it says 15 ounces or 425 grams. Hope that helps!
Thank you so much for this recipe! Your recipe is the BEST Pumpkin Muffin recipe that I have ever tried. The texture and amount of spice is perfect.
You’re welcome Kara!
I made a batch of muffins using the Best Muffin recipe and they were delicious. Also made another batch with half pumpkin purée and half sweet potato purée. DELICIOUS! Used less white sugar. This is now in with my favorite muffin recipes. Thanks for the recipe.
Thank you Olga!
I just made these. I made a few changes to make them healthier. Re the sugars I used 1/4 c Tuvia and 1/4 c brown sugar. I substituted 1/4 c applesauce and 1/4 c canola oil for the coconut oil. I didn’t have any coconut oil, otherwise I would have used it. I used 1c whole wheat flour and 3/4 c white flour with a Tablespoon or so of wheat germ and flaxseed. They are outstanding!
Perfect! Thanks for your comment Ruthie.
Yes, I definitely agree – the best pumpkin muffins ever! My husband ate two shortly after they came out of the oven. Thanks for such a great recipe. This one goes in the recipe bank!
Debbie, so glad you and your husband like them!
Made these this morning with fresh pumpkin and white whole wheat flour. Also cut back a little on the sugar and they are plenty sweet! Three year old and one year old are devouring them! They really are delicious and I love the healthier option using coconut oil! Thank you!
You’re welcome Beth! Thanks for letting me know how you made them to your own liking. This recipe is very versatile and I love hearing all the ways they can be made.
These are awesome! I used coconut sugar instead of white and white whole wheat flour instead of regular. The batter was very thick and I worried they would end up dry, but they are perfect!
So glad!
I’m about to make these muffins for the 4th time in about 5 weeks–they are INCREDIBLE! I’m also using GF flour (and xantham gum). I also add cocoa nibs for a little crunch (and chocolate flavor) and they are a huge hit.
Thanks so much for this recipe!
Thanks Hollis, glad it worked out for you.
Made these last night with my home made puree … just had to say these are indeed the best ever pumpkin muffins. Thanks!
Great job using your own puree! So glad you loved them too.
Hi Julie,
I rarely comment on blogs but finally had to let you know how much I absolutely LOVE this recipe. I have shared it with my mother who has adopted it into a cupcake for her sweet-tooth, and I will be sharing some of these tomorrow at a school bake sale (so proud of myself for only eating ONE while baking this evening)!
Thanks Again!!
Sam:)
Good for you Sam, they are hard to resist! Thanks for letting me know how they turned out!
These are sooo amazing!! I’ve made them twice in one week because my friends loved them so much! Thank you for such a great go-to recipe 🙂
They never last long, so good thing they are so easy. Glad you liked them as much as we do!
Fantastic muffins! I used homemade pumpkin puree and also added 1/4 tsp of ground ginger. 1/2 of the batch I added dried cranberries. Very moist and flavorful and a definite keeper.
These were so good it took me forever to get to the bottom of the page, I guess I’m not the only one who loves this recipe!
Mine are in the oven now. But just a suggestion. Mention earlier in the recipe that you need to melt the cocoonut oil before using. In the ingredient list would be good. (Coconut oil, melted) Or at least “*” it in the directions. Those of us not accustomed to bakimg with coconut oil may not know that. I saw the last line too late.
Thanks for that tip Linda, I’ll edit the recipe to be more clear.
I made these last night with pumpkin puree that I made. Used the coconut oil, added walnuts & some chocolate chips. I will say that I don’t ever measure the spices – you can never have too much cinnamon! …. They are deeeeeee-lish.
Wonderful Colleen!
oh my goodness I cannot say enough about these. now I always have to put my own little twist on everything so I doubled the cinnamon because we love it. I also added a third egg because I doubled the recipe and I don’t exactly measure it to the exactness of everything I also added a little extra vanilla and since I used my own homemade pumpkin that I processed myself from a Cinderella pumpkin I used 2 full cups of pumpkin and it was not a puree–it was somewhere in between a puree and how you would grate carrots for a carrot cake—super moist and so yummy without any kind of additional frosting or butter. doing it this way I doubled the recipe and it made almost 30 muffins and I baked mine in silicone baking cups– honestly every holiday season from now on these will be replacing the traditional pumpkin bread because they are so much moister the way I did it as well as the fact that they bake less than 30 minutes—thank you thank you thank you and yes in my opinion they are definitely the best pumpkin muffins ever
Such a fantastic recipe. These are my go to muffins for
the forseeable future 🙂 thank you!
Oh yes ! I made a batch of these for my elderly mother to have for an easy breakfast and she loved them so much that I am now making a third batch for her in just over a month. I have never been very fond of muffins until now. You have a convert. Thanks for posting.
I am not a big fan of pumpkin desserts, but WOW! I used actual pumpkins, but they were from pre-Halloween ago so they were a bit dry after I took them out of the blender. Since I didn’t have anything on hand, I used apple juice for a little more juice – plus a tad bit of milk. They turned out good, and don’t even need icing or anything! I wasn’t sure I’d like the flavor so much, so I topped them off with a glaze. SO NOT NEEDED. These were amazingly sweet already, and so moist. I have never had anything that was this moist before. Can’t wait to try these again without the apple juice. I think that’s what threw off the flavor a bit & made them taste a tad like gingerbread. Amazing recipe, Julie & thanks for sharing! Definitely going in my recipe book! =D
Glad you loved them Joey!
I was so excited at the sound of your pumpkin scones as I had fresh pumpkin in my fridge. I was disappointed to see that you used canned pumpkin…. Is it not readily available where you are? I like all my cooking to be from fresh ingredients when ever possible. Maybe an option of how to use fresh in your recipe would be nice. 😊
Hi Nicola, we definitely use more canned pumpkin than fresh here, but I have had some readers say they have made this recipe with fresh pumpkin with great success! You can check out other comments to see what worked for them, but I think they just roasted their fresh pumpkins, scooped out the flesh and used the same amount called for in the recipe. Hope this helps!
I used frozen pureed pumpkin from our garden but they’re completely interchangeable. I drain it before freezing (and sometimes after thawing if it’s still too wet) but it’s still definitely not as dry/solid packed as canned so be prepared to bake your muffins longer (like 25 minutes or more depending on your moisture level).