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