One of my favorite easy Fall bakes is pumpkin and chocolate chip muffins.
I think that most bakers (and even non-bakers) bake pumpkin muffins in the Fall.
A few years ago, I spent the better part of a Fall season, creating (what I feel is) the perfect basic pumpkin muffin recipe.
They're moist and rich with Fall spices, like cinnamon, nutmeg, and pumpkin spice . . . and the best part is that the recipe calls for 1 full can of pumpkin.
Although I like this recipe with just chunks of chocolate . . . I thought it would be fun to create an absolutely deeeelicious pumpkin muffin by adding toffee bits (along with the chocolate) to the batter, as well as the streusel.
The toffee bits give this (already yummy) muffin a warm, buttery finish.
And the topping . . . well, who doesn't love streusel!?! Add toffee bits to the streusel too . . . and you have a bakery worthy muffin!
I baked them in large muffin tins, so that they would resemble the ones seen at big, popular bakeries. And I'm so glad that I did! One muffin was so satisfying, that it made it easier to share the others with friends and neighbors (smile).
These muffins make the perfect addition to a Fall-inspired brunch.
3 ½ cups flour, sifted
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
2 cups sugar
1 cup brown sugar
1 cup oil
4 eggs, lightly beaten
1 teaspoon vanilla
2/3 cup water
1 15-ounce can of pumpkin
3/4 cup toffee bits
1 cup chocolate chips
Combine oil, sugar, pumpkin, eggs, vanilla, and water in a large bowl. Mix until well combined
Sift together flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice; add to wet mixture and stir until well combined. Do not over mix.
Fold chocolate chips and toffee bits into batter.
Pour into prepared greased pans.
Sprinkle desired amount of streusel on top of batter.
Sprinkle 1 teaspoon (more, if desired) of toffee bits over streusel.
Bake at 350 degrees F for about 45-50 minutes for large loafs, 20-25 minutes for mini loafs, and 15-18 minutes for muffins, and 12 minutes for mini muffins.
Allow to cool 10 minutes; remove and let cool on rack.
1 cup all-purpose flour
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
In a medium bowl, combine flour, sugar, cinnamon, and salt.
Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps.
a simple pictorial . . .
Top with streusel and toffee bits, and then bake.
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