Pumpkin Muffin Fall Potluck Recipe
These pumpkin muffins are soft, perfectly spiced, and packed with everything fall. They're your go-to potluck crowd-pleaser.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped nuts optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla.
- Combine: Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Fill Muffin Tin: Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake: Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 35%
- Iron: 6%
- Vitamin C: 2%
- Calcium: 2%
- Magnesium: 4%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a Glaze: A simple glaze made with powdered sugar and a splash of milk can elevate these muffins.
- Mix-ins: Add chocolate chips or dried cranberries for an extra festive touch.
- Storage Tip: These muffins store well in an airtight container for up to 4 days or freeze for up to a month.