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
Ericka says
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!
Julie says
Thanks Ericka, I’m glad you found me too 🙂
France says
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!
Julie says
Thanks great, thank you for leaving me a note!
Brenda says
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!
Julie says
Hi Brenda – the dark brown sugar has more molasses. Go ahead and use what you have on hand – it will be fine.
Kelly says
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
Julie says
Thanks Kelly! I’m so glad you agree :0)
tasha says
These pumpkin muffins are the REAL DEAL. I wasn’t sure about the coconut oil but they were truly the best pumpkin muffins ever!
Julie says
Yay, I’m so glad you like them too!
Queine says
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!
Julie says
Thanks so much!
Ayala says
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! 🙂
Julie says
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!
Kat says
I used 1 teaspoon pumpkin pie spice and it came out great 🙂
Caryn says
Made these as mini muffins the other day and they were A-MAY-ZING!! Thank you for sharing the recipe! 😃
JoAnn says
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.
Julie says
Perfect, thanks JoAnn!
Alisha Kitti says
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. 😀
Julie says
That’s great Alisha! Thanks for saying hi!
Nicki says
Cannot wait to make these! I am wondering if you know the nutritional facts for the recipe.
Thanks!
Julie says
Nicki, I’m sorry but I don’t calculate the nutritional information for recipes I post here on LLK. Hope you enjoy!
Ruth says
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!
Julie says
Thanks Ruth!
Caroline says
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!!!
Christine says
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!
Jackie says
Made this today!! So yummy! Was my first time to use coconut oil and I couldn’t even taste it. Will definitely bake again!
Julie says
Love baking with coconut oil. Glad you enjoyed!
Natalie George says
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 ❤️❤️
Julie says
How fun Natalie! Glad they turned out well for you.
Jordan says
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!
Julie says
Thanks so much! Love the idea of coconut.
JoAnn says
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.
Julie says
Thank you, JoAnn.
Donna says
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.
Julie says
Thanks Donna!
Lari says
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! 😉
Julie says
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!
ulrike says
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 🙂
Julie says
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!