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 came out great! They had a great size and shape and were super moist and flavorful! I serve them with a slab of butter and brown sugar sprinkled on top 😛
Oh I love the butter and brown sugar idea! Yum!
I made the pumpkin muffins today and they are great! I used half coconut oil and half butter because that’s what I had and I pressed chopped pecans in the tops and love how they look and taste. I also cut down on the sugar and used coconut sugar for half of it.
That’s wonderful Mary! Glad you could make them to your preference.
This is now our go to Pumpkin muffin recipe! I just printed it off and taped it to the inside of one of kitchen cupboard doors. A place of honor reserved for recipes that we use regularly and the kids make themselves. My 12 year old daughter made them again yesterday and they are excellent. Thanks! Lois @tuckamoorwildcrafts
I love that your kiddos make them! Thanks so much for letting me know how they turned out for you!
I made these today, using gluten free flour (and no baking soda), and they were amazing. Your recipe definitely makes the spices pop. Thank you. This is definitely a new favorite
So glad Peggy!
Just pulled them out of the oven a few minutes ago….delicious! I used Canola Oil and added about a cup of chocolate chips. I must have made them a little smaller, because I got 18 muffins out of the recipe. Definitely a keeper recipe!
These are incredible. This was the 6th pumpkin bread / muffin recipe my son and I have tried on our path to finding “the one.” This is IT! I added 1/4 cup of a raisin and walnut blend to the mix.
So glad you found your go-to recipe! We love them too!
So I made these – they taste amazing!!! But…. I struggled to get them to bake and rise in the middle?! After 30 minutes I took them out and still had a jiggle in the middle. I let them cool in the pan. My husband and I were planning to serve these at a brunch but because of the slight underbake in the middle I choose to skip serving them. We did however eat them ourselves- (we don’t worry about the egg thing) so we enjoyed them with a spoon instead. Any ideas what I did wrong?! Like I said – tasted amazing but I couldn’t get them to set?
Hi Kiki! I’m so sorry they didn’t quite turn out right. I’ve had so much great feedback on this recipe but I appreciate you taking the time to leave a comment as well. The only thing that comes to mind is that maybe your pumpkin purée was not as thick as it typically is. Did you use happen to use Libby’s or a different brand? I used one brand that actually came in a box and was a pourable consistency. I had to add more flour to thicken the batter.
Just wanted to take a minute to say thank you for this recipe! I have made it countless times over the years. My son LOVES them and begs for them! I even sent them to daycare as his birthday treat.
You are so welcome!!! Glad it’s a hit!
Made these today. They most definitely are awesome. Will be goto recipe for pumpkin muffins from now on.
I have made these muffins for my family several times and they really are the best pumpkin muffins ever! I only made one substitute; the first time I made these I did not have any brown sugar so I did 1 1/2 white with half a cup of molasses. Was so good I’ve always repeated it the same. Thanks for sharing, we have really enjoyed it and my son asked for them for his birthday breakfast this year:)
These muffins are fantastic. I did cut back on the sugar (1/2 cup white sugar and 1/2 cup brown sugar) and they turned out perfect. I love the way they have a dome like bakery style muffins. Great recipe!
So glad you enjoyed them, Luann! They are one of my favorites!
Is the cake stand from World Market?
These are the very best pumpkin muffins! I add chocolate chips, sometimes. I’ve been baking them for over two years:)
Thank you so much Jacqueline – and yes, the cake stand is from World Market, but it has been a while since I purchased it. I’m so glad you enjoy these muffins!
These muffins were the best! I added raisins and walnuts. I guess I made mini muffins because there was 24. That’s great. Now I can share. Thank you for this delicious recipe!
Thanks Paulette! Glad you enjoyed.
These muffins turned out big, light and flavourful! Sometimes pumpkin can make a dense muffin, but these were a perfect balance of moist and light. I did add extra spices to suit my family’s taste. Will definitely make again.
Thanks Lisa!
You described them perfectly! These muffins are simply the best I’ve ever tasted! I did not change or tweek this recipe at all! No need to! It’s perfect! Thank you for sharing!
Thank you so much Sherry! Glad you enjoyed.
I have made this recipe with both fresh and canned pumpkin once with raisans and once with chopped walnuts mixed in….but this weekend I tried it with some baked sweet potatoes that I had left over from a family dinner .
They turned out very yummy, I added a little molasses and ginger as well as the other spices…and a crunchy strussle topping with chopped pecans on half for nut lovers.
Will try it with chocolate chips mixed in next.
This recipe seems to be very adaptable to what you have on hand.
Hi Ginny, thanks so much. I like how you made them your own!
My brother and I just made this it truly is THE BEST.
I’m 10 & he’s 8. We used eggs from our own chickens. We also used almond flour. I have a dairy allergy & finding a yummy non-dairy recipe is tricky. We think this is the best muffin recipe and so delicious. My brother tried to eat 2 after we made them 🙂
Hi Jamie! I’m so glad you guys liked these muffins. How fun that you have chickens! My boys and I made pumpkin muffins today too. Thanks so much for letting me know how your muffins turned out. Keep on baking, and happy fall!
I’d like to replace sugar with maple syrup. What do you suggest I change if anything with the recipe if o try this? There isn’t any liquid I could reduce except coconut oil.
Thanks
I think I would just try it as written with the maple syrup substituted for the sugar, and then add a little more flour so the batter isn’t too runny. Let me know how it goes if you try them that way.
Absolutely lives up to the title! Made them as is but with pureed pumpkin from my garden, and I made a “pumpkin spice sugar” (sugar with the 3 spices in the recipe) to sprinkle on top before baking. Thes suckers are not gonna last long!
Thanks so much! Glad you like them, and LOVE that you made them with pumpkin from your garden!
Just made these with my two year old. They are SO good. I made some substitutions. We used 3/4 cup of sprouted spelt flour and 1 cup of AP, we subbed the brown sugar with coconut sugar and we added fresh cranberries. They certainly out perfectly. Will definitely be making these many more times, next time with pecans!
My new favorite pumpkin muffin recipe. I made them exactly as written and we couldn’t stop eating them! Now I am making a batch to take to a friend. Thank you for such a keeper of a recipe!
These muffins look so moist and tempting!!
Great recipe! These are moist and flavorful. My new favorite pumpkin muffin recipe and I am very picky.
I did not have coconut oil so substituted vegetable oil and used chocolate chips to for an extra twist. Turned out good but love the plain too. Not too sweet. Thank you for sharing!
Good recipe, nice crumb texture, flavour, loft, approved by my husband and 5-year old. I hate to be one of those people that doesn’t follow a recipe but it wasn’t as healthy as I wanted it so, armed with years of baking experience, I made the following modifications and I would do the same again in a heartbeat:
– halved the sugar amount, plus 1/8 cup (still used combo of white and brown sugar)
– 1 cup white flour, and the remainder was half whole wheat, half wheatgerm
– added 8-9 semi-sweet chocolate chips to each muffin (I know this because I forgot to add them in to the bowl so sprinkled them into each muffin tin and poked them down with a chopstick)
Next time, I would increase the spiciness by adding a 1/4 of pumpkin spice and then re-adjust from there for the 3rd time around.
Thanks for the recipe.
Absolutely love these pumpkin muffins. So delicious and moist. Thank you for sharing this.
My son has many food allergies so I made them vegan and gluten free. SO GREAT!! I used flax eggs (2 TBS flax mean and 6 TBS water) and gluten free flour (added 3/4 tsp zantham gum). I also used pumpkin applesauce in place of purée. They are perfect! Put pumpkin seeds on top too. My three year old loves them. Next time I will try plain applesauce and blueberries. I think this is the perfect muffin base for us! Thank you!
So glad they worked out for you, Julie!
These were amazing!! My variation used fresh pumpkin and orange flavoring instead of vanilla because that’s what I had (I don’t bake much). So moist and delicious!!
When I was looking for a recipe for pumpkin muffins I stumbled upon this one. I doubled the recipe since I only had a 796ml can of pumpkin. They are soo good. I will definitely recommend them to others.
I made this recipe exactly as written. They were very good! I used homemade pumpkin puree and it gave these muffins a nice earthy flavor. I just think they could’ve used a little more flavor. If I made these again I would try subbing half the coconut oil for butter in hopes of keeping the light, moist texture the coconut oil gives these muffins while adding buttery flavor and a little caramelization around the edges.
These were good.
I was looking for something really moist. I made a homemade cream cheese frosting for these…..much better.