Monday 7 November 2016

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! Thank you Two Peas and their Pod



1 1/2 cups Gold Medal 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 Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips


  • 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



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