Pumpkin Toffee Chocolate Chip Muffins

Sorry I'm still posting pumpkin recipes, but these muffins are just too good not to!
They combine three of my favorite things in baked goods - pumpkin, toffee bits and chocolate chips!

I decided to make these muffins for a special co-worker's birthday.
She loves pumpkin, so I thought Pumpkin Toffee Chocolate Chip muffins would be perfect for her.
I changed the recipe slightly by using half whole wheat flour and half all-purpose flour.
Just trying to make them a little healthier :)
They were delish!

I've gone a little crazy lately with the buntings, but they make things look so much more festive don't you think?

Pumpkin Toffee Chocolate Chip Muffins

Muffins:
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup pumpkin puree
3/4 cup sugar
1/2 cup canola oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

toffee streusel topping:
3 T all-purpose flour
2 T brown sugar
2 T cold butter
1/4 C toffee bits
1/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
In a medium mixing bowl, whisk together flour, spices, baking soda and salt.
In a large bowl, combine the pumpkin, sugar, oil, eggs and vanilla.  Stir until smooth.
Add dry ingredients to the wet, stirring just until combined.
Fold in toffee bits and mini chocolate chips.
Using a cookie scoop, fill liners 3/4 full.

To make the topping - combine all of the streusel ingredients into a small bowl.  Using a fork or your fingers, combine until mixture is crumbly.  Sprinkle one tablespoon over each unbaked muffin.

Bake muffins for 20 minutes, or until a toothpick inserted comes out clean.
Cool on a wire rack.
Makes 12 muffins.

Recipe from Two Peas & Their Pod