The Best Pumpkin Muffins {Ever}

These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!

Hey guys! It’s Margaret Anne here, from the food blog Natural Chow, back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time—pumpkin muffins!

There are two types of people out there…those who LOVE pumpkin and those who hate it. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. All it took was one bite of these muffins to convert him!

I can’t stress enough how amazing these muffins are. They are literally(!) the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor.

All it took was making these muffins once to fall in love with them forever. Did I mention they’re amazing?

Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also SUPER easy to make and clean-up is a breeze!

These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch and my family of 10 demolished them in less than 30 minutes.

I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!


Here’s the recipe:

The Best Pumpkin Muffins {Ever}
These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!
Recipe type: Breakfast
Serves: 12
  • 1¾ cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup coconut oil, melted
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Using an ice cream scoop, scoop the batter into the prepared muffin pan.
  5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
You may need to heat up your coconut oil if it is solid.
Nutrition Information
Serving size: 2 muffins

If you liked these pumpkin muffins, you might also like these healthy whole wheat pumpkin pancakes!

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  1. These really are the best pumpkin muffins ever! There are so many claims of things like this all over Pinterest, but I will be making my second (double) batch of these tonight! I made a bunch as mini muffins last time (an excuse to eat four muffins at once). This is my new go-to pumpkin muffin recipe, and I intend to keep making it even once pumpkin season has passed.
    Thanks for the awesome recipe!

  2. Can you use something other than coconut oil? Ive never baked with it before, so just curious if I can sub it for something else I may have in my pantry or fridge?

    • Vegetable or Canola oil will be fine. Enjoy!

    • If you’ve never baked with coconut oil before-you need to!!! Coconut oil was made for baking as it withstands high temps. Plus, it’s not GMO. 95% all canola, soy and vegetable oil is genetically modified, unless you are buying organic. Even then, vegetable oil is not healthy at all, coconut oil has many benefits. I beg you to try it sometime. I spread it on my toast instead of butter, then add jam-delish. You won’t want to go back to veg oil. Stock up when it’s on sale and opt for organic, unrefined, virgin coconut oil. That’s all we buy as I use it on my skin too and some swear by adding it to coffee! I use it for sore throats, to put on skin irritation and more.

  3. Like Abby above, I totally agree with the title. I used a gluten free baking mix (one sold at Costco) and since my husband is allergic to coconut I used light olive oil instead. Worked great! They were so moist my kids at first thought they weren’t done, but they really were just that light and fluffy. Will be saving to make again!

  4. Ha anyone tried these with less sugar? I want my 2 year old to be able to eat them too. I was thinking of maybe doing 1/2 cup brown sugar, 1/2 cup cane sugar then mash up a ripe banana? I’m worried it will be too wet with the pumpkin puree. Any thoughts? Either that or I’ll just omit the other 1/2 cup of sugar altogether, otherwise each muffin would have 1oz of sugar which is quite high.

  5. I didn’t have enough coconut oil, so I used vegetable oil. These muffins were very moist and delicious. I, too, wonder if I could reduce the amount of sugar, though. They weren’t too sweet, but the sugar content is almost as high as the flour content!

    • We are so glad you liked them! If you try it with less sugar, we would love to hear your results. You might try substituting agave for some of the sugar as well.

  6. Hello! does the one tbsp milk really make a difference? i would like to omit it :/

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