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+ servings

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert!


For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • 1/3 cup mini chocolate chips

For the toffee streusel topping:

  • 3 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • 1/4 cup toffee bits
  • 1/4 cup mini chocolate chips


  • 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, spices, baking soda, and salt. Set aside.
  • In a large bowl, combine 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 lined muffin cups, filling each cup 3/4 full.
  • To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 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.