Pumpkin Toffee Muffins

12:49 AM

When fall comes around, I love to make muffins.  These deliciously moist Pumpkin Toffee Muffins are perfect for breakfast or a take along snack.  We even love them for dessert.

They are moist and tender muffins with toffee bits running through them and extra tablespoon sprinkled on top.  We love this great fall recipe that has a great combination of flavors.  

Hope you get to make some soon.  Enjoy!

Pumpkin Toffee Muffins
    1 15 oz. canned pumpkin
    1 cup oil
    1 to 2 cups sugar (We like 2 cups but you can use 1 cup)
    1 cup brown sugar
    4 eggs, slightly beaten
    1/2 milk
    1 teaspoon vanilla
    3 1/2 flour
    1 teaspoon cinnamon
    1 1/2 teaspoon pumpkin spice
    2 teaspoon baking soda
    1/2 teaspoon salt
    12 oz. toffee bits

Line 12 paper liners in a 12 cup muffin pan; set aside.  (Repeat the process as you continue to bake the muffins.)  Preheat oven to 350 degrees F.

In the bowl of an electric mixer using the paddle attachment, cream together pumpkin, oil, sugar, brown sugar.  Add eggs, milk, and vanilla.  On low speed, mix together until all is incorporated well.  Remove paddle attachment and bowl from mixer; set aside.

In a small bowl with a wire whisk, mix together cinnamon, pumpkin spice, soda, and salt.    Fold flour and spice mixture in pumpkin mixture, being sure not to over mix leaving some of the flour showing.

Add toffee bits and fold in the batter just until all are incorporated, again do not over mix.  Using a scoop, fill batter two-thirds full into the prepared pans.  Sprinkle 1 to 2 tablespoons of remaining toffee bits over the top of each muffin.

Bake for 15-20 minutes.  Cool slightly before removing them from the muffin pan.  Makes 24 Texas size muffin using an extra large muffin tin and 30-32 regular muffin in a regular muffin tin.

Kay Little
Kay Little

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