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
These were great! To try to make them a bit healthier I used Greek yogurt instead of oil and 1/3 cup each o f white sugar and brown sugar.
Hi, I just made these and I couldn’t wait to dig into one-it smelled so fragrant! And yes, it was super delicious! I didn’t have dark brown sugar, only cane sugar so I used one cup and about 1/4 cup maple syrup. Also, the coconut oil I used was just a tad under 1/2 cup. I baked them at 350 for about 18 minutes.
Thanks you for the tasty little goodies!
I made these, subbing some of the coconut oil with butter, and man are they delicious. The only basic pumpkin muffin recipe I’ll ever need!
Thanks Leyla, happy fall!
These were absolutely amazing!! The best thing I’ve ever baked! I roasted a sugar pumpkin and doubled the recipe instead of using the canned pumpkin. It made a dozen muffins and a loaf. The muffins needed about 30 minutes in the oven and the loaf about 50 minutes. I can’t thank you enough for this recipe!
Good for you Tiffany! So glad!
Hi Julie, these muffins sound really good. Can I sub coconut sugar for the dark brown sugar? If so, should I add in a tablespoon of molasses to make up for the moistness of the dark brown sugar as well? Just wondering.
Hi Patty, I have not tried baking with coconut sugar, so I’m not sure. Let me know how it goes if you decide to try it!
These truly are delicious. Thank you for the recipe! I’ve been making them regularly for about a year now, and everyone loves them.
I’ve found that I prefer them made with olive oil instead of coconut oil; I just like the flavor better, and they are look better for some reason. They stay moist for days.
You can also reduce the amount of white sugar to about 3/4cup, and they are still plenty sweet. These would also be delicious with cream cheese frosting for a special treat.
Thank you for sharing!
Good to know, and glad you made them to your own preferences. They are very versatile, and everyone seems to just love them!
Making the second batch of these in a week. So, so great!! First recipe EVER that I didn’t have to tweak. Perfect just the way they are…and my junk-food-junky teen daughter LOVED them! (As did her friends at school who requested their own muffin for lunch the next day…hence the need to make more!)
That’s so great! Thanks Jennifer!
My word these are good!
Just made on batch this morning… sent my daughter to nursery with them for the babies and staff! I’m now making a second batch for our Halloween party tonight.
Just perfection!
Amy, so glad you like them. Have fun!
Could I replace the brown sugar with honey or maple syrup?
Made them. Loved them. But have to confess, I added 1 cup of Greek yogurt. Normally I would have used plain but didn’t have any so I substituted vanilla. This meant that I put in a little less sugar and a little more flour. Incredible! Thanks Julie
You are very welcome Leah. Glad you could make them work with what you had on hand.
I am not a pumpkin person at all, but I found this recipe last fall and decided to make it for my husband and 3 yo. They loved them, but I think I loved them even more. This fall I have made at least 7 batches and given them to coworkers and neighbors and everyone asks for the recipe so I share the pin via Pinterest. Seriously, the most delicious muffins!
Thanks so much Lindsey!
I love this recipe.
I use roasted pie pumpkins when I can, and always sub maple syrup and molasses for part of the sugar. And I add chocolate chips.
Making a triple batch right now, as gifts for some people who are writing me letters of recommendation. THAT’S how tasty I thought these were.
Lily, I’m so glad you like them. Love that you’ve made them your own!
I was looking for a good muffin recipe and these look amazing. Just recently I used coconut oil for the first time in baking when I made a pineapple cake. It’s such a great ingredient, glad to see you’ve used it in these muffins.
Glad you found this recipe, Edwina. Hope you enjoy the muffins!
I run a science program at our library. Our current topic is kitchen science. A few weeks ago, we Made these muffins and a different recipe. This recipe won the taste test with the kids. Tomorrow, we’re going to make 120 of these (that’s not a typo – one hundred twenty) to be given out with Thanksgiving dinner at our senior center. We’ve got a group of 4H families joining us for our big bake. Can’t wait! I just finished roasting 6 pie pumpkins. We used 1-3/4 cups of fresh pumpkin purée instead of canned. Thank you for a great recipe!!
That is so amazing! Love that the kiddos are cooking and studying kitchen science! Thanks so much for letting me know, and good luck with the big baking day!
We are making these tonight to eat while we watch the Thanksgiving parade tomorrow. Adding extra cinnamon and using pumpkin pie spice, but following the rest exactly. Will report back!
Excellent Marjie! Sounds like a great morning!
I live overseas where canned pumpkin is not “just down the street” at a grocery store. I made these with roasted pureed pumpkin. They are delicious! Thank you, Julie, for not simply using “pumpkin spice” in the muffins. I cannot buy that and wouldn’t anyway. I love the taste of perfectly measured individual spices. These were simple to make, and some of the most moist muffins I have tried. These are well-named pumpkin muffins!
Thanks Tami, I bet they do taste even better with the roasted pumpkin!
Want to make these as a gift because they look so amazing!!! Does anyone know if they’ll freeze well?
Hi! I’ve never tried freezing them, but I don’t see why you couldn’t.
Thank you so much for this recipe. I have made them a whole bunch of times and pass the taste test of my picky eater.I normally bake them following the recipe (because it is perfect) but today I also added 1/2 pumpkin and half yam puree ….with a bit of unsweetened coconut flakes. I freeze these all the time. Pop them in my sons lunch and they are good to go!
Thanks again
Must be awful living somewhere where you can’t access fresh fruit and vegies. Are you on an Antarctic base or the ISS or something — that’s the only reason I can think of that would make anyone substitute canned pumpkin for the real thing. If you swap out the over-processed canned rubbish and use a good oil or butter instead of the dangerous saturated fat in the fad-food-of-the-month coconut oil, then these aren’t too bad as a lunchbox treat.
I have made these several times and we all love them! I substitute the white and brown sugar for coconut sugar to get rid of the refined sugars and make it a little healthier. I add about an extra 1/2 cup since it’s not quite as sweet as regular sugar. I also add in chocolate chips, and if I have it on hand, I substitute whole wheat flour for the white flour. My whole family loves these!
Sounds good Whitney! Thanks for your comment!
Very good! I cut the sugar by 1/2 and threw a few choc chips they were a hit will all
Glad to hear that Susan! Good to know they are still good with less sugar 🙂
I cut out the brown sugar and added chocolate chips. They were a big hit in my house. Didn’t taste the coconut oil at all.
So glad Denise!
I made this recipe yesterday and I am very glad I cut the sugar in half or they would have been WAY too sweet. But with half the amount of white sugar and half the amount of brown sugar these were delicious! I also added ground ginger along with the other spices. I love the texture of muffins made with coconut oil and these did not disappoint. Very moist yet light. I will definitely make them again.
Do you measure out 1/2 cup of solid coconut oil and then melt it, using whatever it melts down to? Or do you melt some coconut oil first, and measure out 1/2 cup of the melted oil? Just want to be sure I get the measurement correct and don’t mess up the muffins. 🙂
Hi Liddy, great question. You want measure the coconut oil in liquid form. Enjoy the muffins!
Thank you! If what I melt turns out to be more than 1/2 cup, can I pour the rest back into the jar of solid coconut oil? Will it harden without affecting the solid coconut oil already in the jar? I’ve never cooked with coconut oil before in either form.
Yes, if you have extra just pour it back in.
These are my family’s favorite muffins! We make them before every road trip and bring them along to eat as breakfast and snacks. I use two medium sweet potatoes (peeled, cubed and roasted) instead of the can of pumpkin because you can’t get canned pumpkin here in Australia, and we actually like it better! The sweet potato is so sweet that I cut the white sugar down to 1/2 a cup.
That’s so great Megan. I can’t wait to try them with sweet potatoes too!
I made these tonight with gluten free flour, and coconut sugar for my sons allergies. I also cut the cinnamon in half and nixed the clove. These are AMAZING! Thank you so much for the inspiration and recipe!
So glad Shawnie, thanks!
I had some frozen pumpkin pure to use up from my freezer. Yours was the first recipe that came up on a search. They were great! I added some oat flour, flax seed, pumpkin seeds, choc chips and walnuts. The muffins were huge. Thanks for sharing your recipe. 🙂
Holly, so glad to hear yo liked them. Love your additions too!
I’ve been baking all my life and for some reason I had a problem with these muffins. They took forever to bake
Checked after 25min
Toothpick did not come out clean. Checked in another 5 then another 5min. Finally I took them out. Flavor is great but they didnt cook through. M y oven is fine been baking all week.
So sorry to hear that, JoAnn. I wonder if your pumpkin puree was a little more liquidy than the brand I used? Try adding a bit more flour – the finished batter should be scoop-able, not really a pourable consistency. Hope this helps!
Hey Julie, this recipe looks amazing. I’m so keen to try it out. 🙂
I was just wondering if your cooking in Fahrenheit or Celsius ?
Thank you for sharing this recipe
🙂
I write the cooking instructions in Fahrenheit, thank you for your question. I hope you enjoy!
Yum! I do love a good pumpkin muffin, and these are great! I used white whole wheat flour and cut the white sugar in half. I also used half melted butter and half melted coconut oil. I got 19 muffins out of this recipe, and they still rose nicely and had pretty round domes. Thanks for the recipe!
You are so welcome Kara! Sounds good.
just wanted to leave you a note to let you know that these are, and have been my go to muffins for a while now. My husband asks for these regularly and my kids LOVE them as well. Thanks for the great recipe!
Thanks for saying hi Anna! I’m so glad you all love these muffins… and I’m glad fall is on its way!