What you need,
1½ cup all-purpose flour
2 tsp. pumpkin pie spice
½ tsp. baking soda
½ tsp. salt
1 cup pumpkin puree
¾ cup granulated sugar
½ cup canola oil
2 large eggs
1 tsp. vanilla
½ cup toffee bits
½ cup mini chocolate chips
For the topping,
3 tbsp. all-purpose flour
2 tbsp. brown sugar
2 tbsp. butter, at room temperature
¼ cup toffee bits
¼ cup mini chocolate chips
Heat the oven to 350 degrees. Line a muffin tin with paper
liners and set aside.
In a bowl whisk together the flour, pumpkin pie spice,
baking soda and salt. In a separate bowl
combine the pumpkin, sugar, oil, eggs and vanilla. Beat until well combined.
Gently stir in the flour mixture until just combined.
Fold in the toffee bits and chocolate chips.
Divide the batter into the prepared muffins cups.
In a small bowl make the topping by combining the flour,
brown sugar and butter; use a fork or your fingers to work the butter in until
it resembles coarse crumbs. Stir in the
toffee and chocolate chips.
Spoon the topping onto the top of each muffin.
Bake the muffins for 18-22 minutes until a tooth pick comes
out clean.
Let the muffins cool in the tin for 5 minutes before
transferring to a rack to cool completely.
Keep the muffins in an airtight container for up to 2 days.
These muffins do freeze really well, so if you aren’t going to eat them all
right away toss a few in the freezer for later.
Jen of My Tiny Oven
