Pumpkin Toffee Chocolate Chip Muffins
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Total Time
30 mins
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Servings
12 muffins
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Course
Breakfast, Baked Goods
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Cuisine
American, Vegetarian
Pumpkin Toffee Chocolate Chip Muffins
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Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert!
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Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Toffee bits
- 1/3 cup mini chocolate chips
For the toffee streusel topping:
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter
- 1/4 cup Toffee bits
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the toffee bits and mini chocolate chips.
- Divide the batter among lined muffin cups, filling each cup 3/4 full.
- To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.
- Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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