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
Elizabeth says
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!!!
Julie says
Haha! That’s so true Elizabeth! Glad they are a hit.
Amy says
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
Julie says
Amy, I can’t wait to try these with applesauce! Thanks for your comment!
Karrie S. says
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!! 🙂
Nancy Wright-Clapson says
What is the nutritional value of one of your pumpkin muffins? How many calories are in each one?
Julie says
Hi Nancy, I don’t have official nutrition information for my recipes but another reader commented that he calculated 268 calories per muffin.
Alison says
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!
Julie says
So glad you liked them Alison!
Michelin says
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
Julie says
Glad to hear that you liked them!
Theresa says
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!!!
Julie says
Glad you liked them Theresa!
Marlene Jones says
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.
Julie says
Oh that makes my day, Marlene! So glad you both enjoyed the muffins.
Amy says
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?
Julie says
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!
Beata says
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.
Julie says
Thanks Beata!
Shannon says
Do you have nutrition facts for these? Thank you
Julie says
Sorry Shannon, I don’t have nutritional info for my recipes. One reader commented that they figured the muffins to have 268 calories each.
helen says
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.
Julie says
That’s great Helen! Thanks for taking the time to leave me a note.
pat says
this is definitely gluten free right?
Julie says
No Pat, this recipe is definitely not gluten free. It uses all-purpose flour.
Tammy K. says
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!
Julie says
Thank you for your kind words, Tammy! So glad you like them!
Tiff says
Made them tonight. Holy amazing. DELISH! I agree with the lady who said “like from a bakery!”
Julie says
Thanks so much Tiff!
Tara says
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!
Julie says
Awesome Tara, so glad you like them. Yay for fall!
Julie Silliman says
OMG…these are the best ever pumpkin muffins. I took them to work and everyone enjoyed. Thank you.
Dawn Joy Lindsay says
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.
Adrienne says
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!!
Julie says
Good to know, so interesting!
ElishaG says
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!
Julie says
That’s great Elisha. You know when the little ones love it you’ve done a good thing!