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–+ servings

Pumpkin Toffee Muffins

Teresa Ambra
Pumpkin Toffee Muffins are rich, decadent and absolutely heavenly. These muffins are seasoned with cinnamon, cloves and nutmeg which add a delicate spiciness. Heath English Toffee Bits are added to the muffin batter and on top adding amped up flavor and texture. These are great for company, holiday or weekend breakfasts. Your family will want them every week for breakfast!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 251 kcal

Ingredients
  

  • 1 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 2 large eggs
  • 15 oz. can pumpkin (not pumpkin pie mix)
  • 1/2 cup unsalted butter melted (1 stick)
  • 1 tbsp. half-and-half (or cream, or milk)
  • 1 tsp. vanilla extract
  • 10 oz. pkg. Heath English toffee bits divided use

Instructions
 

  • Preheat oven to 425°.
  • Combine flour, sugars, soda, powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
  • Set aside.
  • Melt butter.
  • Add pumpkin, milk or cream, eggs and vanilla and whisk until well combined.
  • Add pumpkin mixture to flour mixture along with 1 cup Heath English Toffee Bits.
  • Stir just until moistened; do NOT overmix the batter.
  • Line muffin tins with paper liners.
  • Spray the paper liners with cooking spray.
  • Spoon pumpkin mixture into muffin cups until almost full.
  • Sprinkle about ½ teaspoon Heath English Toffee bits on top of each muffin.
  • Press Toffee Bits very slightly into the muffin batter so they adhere.
  • Bake at 425° for 5 minutes.
  • Reduce heat to 350° and continue baking about 15-19 more minutes, or until a toothpick inserted in center comes out clean.
  • Cool on wire rack.

Notes

NOTE: The secret to having muffins that puff up nicely is starting them at a very high heat (425°). That allows the muffins to raise. By reducing the heat to 350°, the muffins will maintain their shape without falling. If you keep the muffins at a steady 350° the whole time, they will never raise properly. The muffins will usually end up with flat tops or caved in the middle.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 251kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 44mgSodium: 226mgPotassium: 33mgFiber: 1gSugar: 27gVitamin A: 2300IUVitamin C: 0.8mgCalcium: 30mgIron: 0.5mg
Keyword breakfast, muffins, pumpkin, toffee
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