Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 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
- 1 tsp vanilla extract
- 1/3 cup chopped chocolate-covered toffee bars (such as Heath)
- 1 cup toasted, salted pecans, coarsely chopped
Preparation
Step 1
Preheat oven to 375F. Line a 12-cup 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 18-20 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.
Makes 1 dozen.