I've noticed in the blogosphere that Monday is the day to post muffins. I guess there's some cutesy alliteration in Muffin Monday that makes this such a popular posting topic. So, here's my contribution. It's officially fall, so naturally pumpkin was the obvious pick for these muffins. I didn't want to make your run of a mill pumpkin muffin though. I wanted them to be a little bit more filling so I used a combination of whole wheat flour and all purpose flour. You might think that this would make the muffins healthy, but seeing as I then threw in toffee bits and cinnamon chips, that's not quite the case. Chopped pecans add a nice little crunch to these perfectly spiced and sweet muffins.
Cinna-Toffee Pumpkin Muffins
an Amber's Confections Original Recipe
3/4 cups whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon ground gloves
1/2 cup chopped pecans
1/2 cup toffee bits
1 cup cinnamon chips
1 1/2 cups sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned organic pumpkin
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350. Line 2 muffin tins with cupcake liners.
In a medium bowl, combine the dry ingredients. In a stand mixer, combine the wet ingredients and mix until just combined. With the mixer on low speed, gradually add the dry ingredients until combined. Stir in the pecans, toffee bits and cinnamon chips.
Spoon the batter into the muffin tins and bake 15-20 minutes. Cool on a wire rack. Makes 18 muffins.
