Pumpkin Toffee Chocolate Chip Muffins

Good Monday morning! I say mornings are always better with a muffin.  I think that would brighten anyone’s day, especially a Monday! A magnificent Monday morning muffin.

Many of you know that parts of Central Illinois had bad storms yesterday and a tornado touched down too.  My heart goes out to those experiencing loss and are hurting.  I want to challenge you, and myself, to help out in some way.  Sometimes I think it’s hard to figure how to help when something like this happens far away, but this time it’s nearby.  Whether it’s donating money, going to help clean up, cleaning out your house and donating items you don’t need/want, checking on friends you know in those areas to see if they’re okay, or taking a basket of muffins, I’m sure any ounce of love would be appreciated.  I don’t know all the organizations that are putting together efforts to help, but if you do a quick search online, I’m sure you can find something.  I do know the Salvation Army is looking for volunteers to help and their number is (217) 373-7832.


Here’s a recipe for some muffins that would make a great Fall gift basket sure to bring a smile.  Trust me, these are super delicious!


Pumpkin Toffee Chocolate Chip Muffins


Pumpkin Toffee Chocolate Chip Muffins
slightly adapted from Two Peas & Their Pod
makes 12 muffins

1 1/2 c all-purpose flour
1 3/4 t pumpkin pie spice (want to make your own?)
1/2 t baking soda
1/2 t salt
1 c pumpkin purée (canned or homemade)
3/4 c granulated sugar
1/2 c vegetable oil
2 large eggs, at room temperature
1 t vanilla extract
1/2 c toffee bits
1/3 c mini chocolate chips

Streusel topping
3 T all-purpose flour
2 T brown sugar
2 T cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

What To Do
Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.

In a large bowl, whisk together the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.

Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the toffee bits and mini chocolate chips.

Divide the batter among 12 lined muffin cups, filling each cup 3/4 full.

Streusel: In a small bowl combine the flour and brown sugar.  Cut the butter into the mixture using your fingers (or two knives, a fork or a pastry blender) until mixture is coarse and crumbly.  Stir in the toffee bits and mini chocolate chips.  Sprinkle about a tablespoon of the mixture over each unbaked muffin.

Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature before serving.

My Comments
Holy Yum! These are so good, especially when still warm from the oven…the crunch on top and the soft warm muffin part – oh my!

Mine took 26 minutes in the oven for some reason.

Mini chocolate chips are the cutest things ever!


I hope you try these muffins out.  They are so tasty and good for breakfast or a snack any time during the day.  Here’s to a marvelous Monday!


One thought on “Pumpkin Toffee Chocolate Chip Muffins

  1. Matt says:

    Great job by all the responders out there yesterday… sheriff’s office, assisting police agencies, fire and medical, all did a great job checking for people and making sure no one was trapped in our area.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s