Pumpkin Toffee Chocolate Muffins
Ingredients
The muffins
-
1½
cups
all-purpose flour
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
ground nutmeg
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
pumpkin puree
-
¾
cup
granulated sugar
-
½
cup
canola oil
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
½
cup
toffee bits
-
⅓
cup
mini chocolate chips
The toffee streusel topping
-
3
tablespoons
all-purpose flour
-
2
tablespoons
brown sugar
-
2
tablespoons
cold butter
-
¼
cup
toffee bits
-
¼
cup
mini chocolate chips
Instructions
- Preheat the oven to 350ºF and prepare a muffin pan.
- In a medium bowl, whisk together the flour, spices, baking soda, and salt.
- In a large bowl, mix the pumpkin, sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the toffee bits and mini chocolate chips.
- Divide the batter among the muffin cups, filling each about ¾ full.
- For the streusel, mix the flour, brown sugar, toffee bits, and mini chocolate chips, then cut in the butter until crumbly.
- Sprinkle the streusel over the muffins before baking.
- Bake for 18-20 minutes or until a toothpick comes out with a few crumbs.
- Allow to cool before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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