Pumpkin Toffee Muffins

Can't Stay Out of the Kitchen


Pumpkin Toffee Muffins are rich, decadent and absolutely heavenly. These muffins are seasoned with cinnamon, cloves and nutmeg which add a delicate spiciness. Heath English Toffee Bits are added to the muffin batter and on top adding amped up flavor and texture. These are great for company, holiday or weekend breakfasts. Your family will want them every week for breakfast!


  • 1 3/4 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods) )
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 2 large eggs
  • 15 oz. can pumpkin ((not pumpkin pie mix))
  • 1/2 cup unsalted butter (melted (1 stick))
  • 1 tbsp. half-and-half ((or cream, or milk))
  • 1 tsp. vanilla extract
  • 10 oz. pkg. Heath English toffee bits (divided use)


  1. Preheat oven to 425°. Combine flour, sugars, soda, powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed. Set...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Pumpkin Toffee Muffins

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Breads, Rolls and Muffins
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