Use this as your basic formula for  yummy Pumpkin Muffins! Add your favorite baking chips for extra deliciousness!

One day earlier in the school year my little boy came home very excited and declared he will be doing some baking the next day. I asked him what inspired him to do that? He said their class baked some pumpkin muffins that day and that he enjoyed them so much he wanted to make them again. He was totally motivated to do it that he, in fact, got the recipe and brought it home!

True enough, when I woke up the next day, which happened to be a Saturday, the muffin batter was already prepared and was all ready to be baked. I was totally impress with my then 10 year old boy (he turned 11 a few weeks after). And especially so because he had to cut the recipe in half as I told him not to make a double batch (which the original recipe called for) as it would be too much for a family of four. On his own, he re-measured them and the muffins still turned out fine! And so I promised him afterwards I will add his pumpkin recipe to the blog because I am so proud of what he achieved as this was his first time to ever bake anything and as you can see in the photo, they turned out great! Anyway, thanks to his teacher too for kindly sharing with us the recipe, too. Enjoy!

One Bowl Yummy Pumpkin Muffins

By: Manila Spoon
Published: 12/04/2016

Use this as your basic formula for yummy Pumpkin Muffins! Add your favorite baking chips for extra deliciousness!

Ingredients

• 3 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon ground Cinnamon
• 1/2 teaspoon Salt
• 2 cups Pumpkin puree
• 1 1/4 cup Sugar
• 4 Eggs, slightly beaten
• 1/2-3/4 cup Oil (vegetable or coconut)
• 1 teaspoon Vanilla Extract (optional)
• 1 cup White Chocolate Chips or your favorite baking chips

Instructions

1. Preheat the oven to 400 F. Line two 12-cup muffin pans with cupcake liners.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground Cinnamon and salt. Add the pumpkin puree, sugar, eggs, oil and vanilla extract (if using). Gently mix everything just until combined. Fold in the baking chips (chocolate, peanut butter or butterscotch chips).
3. Using an ice cream scoop, spoon the batter into the prepared muffins pans distributing them evenly. Bake in the preheated oven for 16-20 minutes or until a tester inserted in the center of the muffin comes out clean. Let cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely. Enjoy warm or room temperature!

Yield: 24 Muffins
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: Muffins, Fall Recipes, Easy Recipes, Pumpkin, Chocolate Chips