Thursday, October 14, 2010

Pumpkin Toffee Crunch Muffins

I adapted this recipe slightly from Baking Bites. I doubled it when I made it, and it turned out great, yielding about 30 sizable muffins (the single batch recipe below will likely still give you a few more than a dozen though).
These have a really nice texture -- not too heavy and overly moist, but not too light and cakey/crumbly either. They'd probably also be good with a vanilla/cinnamon glaze drizzled on top too if you wanted to go the sweet route. As they are, they're nice for breakfast or dessert.

Pumpkin Muffins with Toffee and Pecans
1 1/2 cups all purpose flour (+ ~1/8 cup for altitude)
2 tsp baking powder (I used 1 1/2 tsp for altitude)
1/2 tsp salt1 tsp ground cinnamon (also added 1/2 tsp of additional pumpkin pie spice)
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 cup butter, room temperature
1 1/4 cups sugar
2 large eggs
1 cup pumpkin puree (I added just a touch (maybe 1/8 cup?) more)
1 tsp vanilla extract
1/3 cup chopped chocolate-covered toffee bars (such as Skor or Heath)
1 cup toasted, salted pecans, coarsely chopped

Preheat oven to 375F. Line a muffin tin with paper liners or lightly grease and flour.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by pumpkin puree and vanilla extract. With the mixer on low or working by hand, gradually add in the flour mixture, stirring just until everything is combined and no streaks of dry ingredients remain. Fold in toffee bits and chopped pecans.
Divide batter evenly into prepared muffin cups, filling each about to the top.
Bake for 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.

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