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
Hello! Really good muffins! They didn’t look as smooth as the pictures above but VERY tasty! Took to work for our all day Xmas pot luck, and were a big hit. Thanks!
Great Muffins ! I made them using Bob Red Mill’s gluten free 1:1 flour and they were delicious and moist. had to bake them a few extra minutes. Can’t wait to try the next batch with raisins.
Thanks Donna, good to know!
I made these muffins numerous times over the past 3 months.
The first time I used grape seed oil, the next times a combination of butter and/or olive oil, just butter, vegetable oil. The last times I finally had coconut oil on hand and that’s what I now use. The muffins tasted perfect each and every time. I add 1/2 teaspoon ground ginger to it. Sometimes I add part whole wheat and ground flaxseed to make them healthier. I topped them with a caramel and gave them to many neighbors, friends, teachers and health care providers for the holidays and they ALL raved about them. This is my go to recipe for the holidays, much easier than making cookies for everyone. With or without this caramel they are awesome.
This is the caramel topping I use which you could make as thin or thick as you’d like (longer cooking is thicker but do not overcook or you will make candy)
3/4 cup packed dark brown sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 teaspoon salt
Combine all in heavy sauce pot. Stir over medium heat until smooth. Bring to a boil. Remove from heat and stir until syrupy. Cook a little longer on lower heat if you want it thicker.
Thank you so much for this recipe.
Whatever you have left over is perfect to use in crepes or to dip apples in.
I am LOVING that caramel topping idea! Thanks Carla! Glad you like them.
These are the best! You were right! I followed the recipe to a T and they turned out exactly as you described! These will definitely be a go-to from now on! Thanks for the great recipe!!!
You are so welcome Hannah. Glad they worked out so well for you!
Hi, I made these last night and they’re great! Is there a calorie count available — or should I assume they have no calories since I didn’t see one on the page?
Sorry Janet, I do not list out nutritional information for my recipes. Glad you enjoyed the muffins!
I made these to your exact recipe and they came out great but too sweet for me. I tried again with half the amount of sugar and they didn’t rise at all. I tried again half the sugar, new baking powder, definitely didn’t over beat, again flat. Is it the sugar which is helping them to rise? How do I get the same results but less sugar?
Thanks loads
Hi Jacqueline! That is a great question. Yes, the amount of sugar in baked goods does affect the rise. It plays a part in the leavening process along with the eggs, and baking soda. Here is an interesting read about the role of sugar in baking if you have a minute! http://www.finecooking.com/articles/how-sugar-affects-baking.aspx?pg=1
Many thanks Julie, well at least I know now why they didn’t rise. But do you have any tips on having a less sweet pumpkin muffin or am I destined to either having them sweet or not at all 🙁
These are on the sweet side Jacqueline. I’m afraid the line between muffin and cupcake is pretty blurred these days! I think you would just have to try experimenting with the recipe – decreasing the sugar by a little bit and adding a little more flour to compensate. I’m not sure if you would find the muffins more on the dry side, but that is how I would do it. Hope this is helpful!
THANK YOU!!! My family and I agree that these are the best pumpkin muffins ever.
For Jacqueline’s info, though, I did tinker with it a bit, and was able to make them less sweet. I substituted 3/4 cup of white whole wheat, left out the white sugar altogether, added 1/3 cup of mini semi-sweet chocolate chips, and added 1/4 tsp ground ginger.
They were moist and fluffy fresh out of the oven. While suspect that they would dry out faster than a sweeter muffin, I will probably never know. They’re never going to last long enough in my house for me to find out.
Thanks for sharing that info Dona. I’ll have to try your version next time.
I made these into mini muffins to share with my fitness class, I veganized it with a simple egg replacer and also used pumpkin pie mix, added a tiny bit or cardamom and ginger and extra vanilla and omg! they were amazing! everyone loved them. I also made them whole wheat and used raw turbinado cane sugar instead of the white and brown.
I will definitely be making these more often! incredible!
and doing the mini size muffin pan i made about 50! great for holiday potlucks 🙂
Thanks for letting me know how they turned out Michelle. Love that you made them your own!
Amazing muffins! I substituted the flour with gluten free flour, used a 1 3/4 cup of fresh pumpkin (steamed then mashed), left out 1/4 of the white sugar and added a massive pile of chocolate chunks. So delicious thanks for the recipe! It is pumpkin season here in New Zealand and they are so cheap in the supermarket so I am going to make some more tomorrow!
Julie, My daughter brought your recipe of these moist delicious muffins. My sister is looking for a pumpkin bread recipe of which I have not tasted but she tasted at a church function. She said it was the best she had ever tasted and the baker refused to share the recipe. Can this dough be made into a bread?
Hi Carol, I’m so glad you all liked it! I adapted these muffins from a bread recipe from Sally’s Baking Addiction. Here is a link to that recipe: http://sallysbakingaddiction.com/2014/09/08/pumpkin-chocolate-chip-bread/
You know they are good when you have to shoo away your kids from eating them! My 14 yr old took 3 and came back for more as I was taking them out of the oven!!! Awesome recipe!!!
Haha! That’s so true Elizabeth! Glad they are a hit.
These are my new favorite pumpkin muffin… awesome recipe!! I sub in some applesauce for pumkin because I’d made waffles and added chocolate chips but also made them plain and both were delicious
Amy, I can’t wait to try these with applesauce! Thanks for your comment!
Yes! These are perfection. Love them!! Thank you for posting this. I can’t wait to try more of your recipes; I think we have a similar palette. 🙂
I threw some mini cinnamon chips in the first time I made them, and I ate about five the first day I made them. I made them a few days later with some substitutions because I ran out of two ingredients but I was in withdraw. They were still yummy but I agree there is something to that coconut oil.
Thanks for the new trick and the awesome recipe!!!
Btw, I noticed these made me feel full for longer than I thought they would. Must be the fiber of the pumpkin. Very happy about that!! 🙂
What is the nutritional value of one of your pumpkin muffins? How many calories are in each one?
Hi Nancy, I don’t have official nutrition information for my recipes but another reader commented that he calculated 268 calories per muffin.
I just made these, and they are delicious! I made them exactly as written, except I added about 1/3 cup mini chocolate chips (semisweet) and baked them for about 27 minutes. I live at high altitude (about 5500 ft.) so perhaps that’s why they needed a little longer baking time. The batter almost completely filled my muffin tins, and I was a little afraid they would overflow, but they baked up with the most beautiful dome. The texture is divine, and they are super moist. Thanks for the recipe!
So glad you liked them Alison!
I just made these and there amazing but I don’t like cloves so I subbed ground ginger turned out great thx for the recipe I will aka these again
Glad to hear that you liked them!
I added 1/2 cup of milk to the recipe so they would not be so dense and be lighter and fluffier. They were excellant!!!
Glad you liked them Theresa!
My husband has been diagnosed with dementia–he rarely makes a comment about the meals that I cook anymore. BUT, when he eats these muffins, he says, “YUM, YUM!” He is absolutely right these muffins are really, really, really good.
Oh that makes my day, Marlene! So glad you both enjoyed the muffins.
These are awesome muffins but I love muffins for bkfst for me n kiddos on hurried mornings and there is so much sugar… have you tried decreasing the sugar?
I haven’t tried decreasing the sugar, but I believe some other readers have with success. You can check out the comments to see how others have adapted the recipe to their own taste. Glad you liked them!
These truly are the best. I had pumpkin pieces frozen so I just pureed and used those. Awesome and moist, they were a hit. I agree that they were a little too sweet, so next time I will lower the amt of sugar. I love that they use so much pumpkin puree and that really comes out in the taste.
Thanks Beata!
Do you have nutrition facts for these? Thank you
Sorry Shannon, I don’t have nutritional info for my recipes. One reader commented that they figured the muffins to have 268 calories each.
I don’t usually review anything online but these muffins deserve it! I have made them fifteen times since April. My family loves them. They also make great gifts to bring to someone’s home as a thank you.
That’s great Helen! Thanks for taking the time to leave me a note.
this is definitely gluten free right?
No Pat, this recipe is definitely not gluten free. It uses all-purpose flour.
I have never left a comment online before this one. These pumpkin muffins are absolutely the best thing ever! I have always been a fan of Starbucks pumpkin bread and now I feel that I can make a better one at home. Thank you for this delicious recipe. I added a little bit of homemade cream cheese frosting for my kids. They loved it!
Thank you for your kind words, Tammy! So glad you like them!
Made them tonight. Holy amazing. DELISH! I agree with the lady who said “like from a bakery!”
Thanks so much Tiff!
These truly are the best pumpkin muffins. I’ve made them several times now and they always turn out moist and delicious. I’ll be making these again today!
Awesome Tara, so glad you like them. Yay for fall!
OMG…these are the best ever pumpkin muffins. I took them to work and everyone enjoyed. Thank you.
Could you please list the calories, protein, sat. fat, sugar in these I am on Weight Watchers and need to figure out the points for each muffin.
Wow! These are amazing! If anyone is interested in another vegan version, I subbed in aquafaba for the eggs. Aquafaba is simply the liquid from a can of chickpeas and it is a fantastic egg replacer! Anyway, I used 6 Tbsp of aquafaba (the ratio is 3 Tbsp per egg) and just mixed in the same way you would with the egg. Perfectly fluffy and moist!!
Good to know, so interesting!
These are so yummy! I’ve made them a few times now and my very picky 3 year old gobbles them up. Today I added a 1/2 cup of dark chocolate chips and 1/2 cups of chopped pecans. It worked out well, I just had a few more muffins than with the regular recipe. They are decadent!
That’s great Elisha. You know when the little ones love it you’ve done a good thing!