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Pumpkin Toffee Chocolate Chip Muffins
5 from 3 votes

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert!

Prep Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Course: Breakfast, Baked Goods
Cuisine: American, Vegetarian

Ingredients

For the muffins:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cloves ground
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin not pumpkin pie filling, puree
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 2 egg large
  • 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 butter cold
  • 1/4 cup Toffee bits
  • 1/4 cup mini chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
  4. Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the toffee bits and mini chocolate chips.
  5. Divide the batter among lined muffin cups, filling each cup 3/4 full.
  6. 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.
  7. 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.