Pumpkin Toffee Muffins are the ultimate breakfast muffin choice! These spectacular muffins are filled with canned pumpkin and spices like cinnamon, cloves and nutmeg. Then they’re double loaded with Heath English Toffee Bits! Yes, that delicious toffee flavor is in both the muffins and then pressed into the tops before baking. These muffins are absolutely sensational with a Capital “S.”
John purchased ten cans of pumpkin on sale in December. Kroger or somewhere was trying to close it out. So he bought ten cans of pumpkin for 10 cents a can. What am I supposed to do with ten cans of pumpkin in my pantry? I started making pumpkin goodies and sending them out to his office. I made Glazed Pumpkin Donuts, Pumpkin Toffee Cookies, Pumpkin Chocolate Chip Muffins, Pumpkin Better Than Anything Cake and these delicious muffins for starters.
I remembered that my Pumpkin Dump Cake recipe combines pumpkin with Heath English Toffee Bits. So I thought, why not? One of the gals at John’s office sent a sweet note back to him raving over the muffins. In her words, it was a “genius” idea to combine pumpkin and toffee. She loved them. I thought they were extraordinarily delicious and could have eaten ALL of them. However, I settled for a nibble and sent all the rest off for John’s co-workers to enjoy.
Pumpkin Toffee Muffins are rich, decadent and absolutely heavenly. They are certainly worth preparing for your family for a weekend breakfast sometime. Not to mention that these are terrific for holiday breakfasts like Christmas, Thanksgiving or New Years as well. Even though these muffins have a lot of ingredients, they are not particularly difficult to make. You have three basic steps: combine the dry ingredients. Then combine the wet ingredients. Finally, mix the two adding the Heath English Toffee Chips. Bake, and voila! You have some of the best Pumpkin Muffins you’ll ever eat. Drool responsibly. 🙂
Pumpkin Toffee Muffins are rich, decadent and divine!
Heath English Toffee Bits are terrific with pumpkin!
Pumpkin Toffee Muffins are terrific for a holiday breakfast.
I think you’ll find these muffins are irresistible.
Here’s what I did.
I used these ingredients.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, brown sugar, cinnamon, cloves, nutmeg, baking powder, baking soda and sea salt.
Stir well to combine. Set aside.
In another mixing bowl, melt butter. Add pumpkin, eggs and half-and-half or cream. (You can also use milk).
Whisk ingredients to combine.
Add pumpkin mixture to flour mixture. Add Heath English Toffee Bits.
Stir ingredients with a wooden spoon, just until combined. Do NOT overmix the batter.
Line muffin tins with paper liners. Spray each liner with cooking spray.
Spoon pumpkin mixture into 17 paper liners. Liners will be almost full.
Sprinkle about a half teaspoon of Heath English Toffee Bits over each muffin. Press down slightly with your fingers.
Here the muffins are ready for the oven.
Bake muffins in a preheated 425 oven for 5 minutes. Reduce temperature to 350. Bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.
Surprise your family by making up a batch of these fantastic muffin for breakfast some Saturday or Sunday.
Pumpkin and Toffee go so well together. Take it from me, these muffins will get your motor going. 🙂
Pumpkin Toffee Muffins are not as difficult to make as you’d think. Don’t let the long list of ingredients freak you out. Basically, you mix the dry ingredients. Then mix the liquid ingredients. Then you combine the ingredients and add the Heath English Toffee Bits. You can do this!
Here’s the recipe.
PUMPKIN TOFFEE MUFFINS
(My own concoction)
Pumpkin Toffee Muffins are wonderful for fall baking.
These muffins will cure any sweet tooth craving you’re having.
Your family will love a batch of Pumpkin Toffee Muffins for breakfast. Why not make up a batch today?