pumpkin and chocolate chip muffins with toffee streusel

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.

         

Ingredients
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

Directions
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.

Streusel Topping

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

DIRECTIONS

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.

 

ENJOY!

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

Sharing with . . .

Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

ooey gooey butter cake

Simply . . . Irresistible!

Well, my most recent dessert was a hit! So much so ~ that I’ve received phone calls and email requests for the recipe!

So here ya go . . . . and I included 10 irresistible twists off the original Ooey Gooey Butter Cake!

As many of you know, I made the pineapple version first ~ because my husband is a huge fan of tropical fruits . . .and it was amazing!!

I can’t wait to hear about the versions that you try! Be sure to forward this recipe to those you know who love to bake too!!

I guarantee that this cake will be a HIT at any event – big or small!

Thank you, Paula Deen, for another incredible dessert recipe!

Bon Appetit!

Ooey Gooey Butter Cakes

Cake
1 (18.25-ounce) box yellow cake mix
1 egg, room temperature
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar, sifted
1/2 cup (1 stick) butter, melted

Directions
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, 1 egg, and 1 stick of cool melted butter and mix well. Pat into the bottom of prepared pan and set aside.

3. Still using an electric mixer, beat cream cheese until smooth; add 2 eggs and vanilla. Beat until just combined. Sift and pour in confectioners' sugar. Beat until just combined. Reduce speed of mixer and slowly drizzle in 1 stick of cooled melted butter. Beat until just combined.

4. Pour filling onto cake mixture and spread evenly.

I highly recommend that you bake this dessert on top of a silpat lined baking sheet. To be specific, after preparing and pouring your Ooey Gooey cake mixture and filling  into the baking dish/pan, place the entire dish/pan back on top of a silpat lined baking sheet.  

5.  Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and an extra egg to the cream cheese filling. Mix well. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Strawberry Gooey: Use strawberry cake mix. Prepare cream cheese filling as directed, beating 1 cup of ripe strawberries and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.