A delectable, moist pumpkin muffin with bits of toffee throughout. Served with a generous dollop of real whipped cream, pecans and a dusting of cinnamon, these will go fast! 😛 Easy to make, easier to eat- save the recipe for a treat any time this fall season. Enjoy! (P.S. These make amazing lunchbox treats!)
Pecan & Toffee Pumpkin Cupcakes
Course: DessertDifficulty: EasyServings
24
servingsPrep time
10
minutesCooking time
25
minutesIngredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp salt
1/2 tsp baking powder
1 1/2 cups brown sugar
2 eggs
1/2 cup extra virgin olive oil
1/2 tsp vanilla extract
1 1/2 cups pure pumpkin puree
1/2 cup Skor toffee bits
1/4 cup water, or as needed to smooth batter
1 cup 35% whipping cream
1 Tablespoon maple syrup
1 cup pecans, halved
Directions
- Preheat oven to 350 degrees. Prepare 24-muffin tin with cupcake liners and set aside
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, allspice, salt, and baking powder. Set aside,
- In stand mixer with paddle attachment, mix together the brown sugar and eggs. Add the oil and vanilla. Add the dry mixture into the mixing bowl and mix again, then add the pumpkin puree and toffee bits. (Reserve a few tablespoons of toffee bits for garnish) Mix just until smooth. If batter seems thick, add a little water.
- Bake in oven for 25-30 minutes, checking with toothpick inserted in centre of muffin until it comes out clean.
- Meanwhile, whisk the whipping cream until thick and peaks form. Add a drizzle of honey or maple syrup to sweeten. Place whipping cream into a piping bag to frost your cupcakes.
- Remove muffins from oven and transfer to wire rack to cool completely. Then, squeeze a generous heaping of whipped cream from the piping bag onto each cupcake, garnishing with a dusting of cinnamon, a sprinkle of Skor bits and a few pieces of pecan. Serve immediately and enjoy!
Notes
- If serving later, save whipped topping in a tupperware until ready to garnish. Muffins will stay good in fridge up to a week, or on counter top 2-3 days.