Pumpkin Toffee Muffins

🧂 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

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

Nutrition Info