Pumpkin Muffins with Toffee, Walnut Crumble

Tis the season to give into the pumpkin craze! I love it and loathe it, it's so delicious, but I feel like at any moment the clock will hit midnight, and I'll turn into a pumpkin. So indulge before you explode with these fantastic Pumpkin Muffins with Toffee and Walnut Crumble:

• 1 1/2 C Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1/2 tsp. Ground Ginger
• 1/2 tsp. Ground Cloves
• 1/4 tsp. Nutmeg
• 1 C . Pure Pumpkin Puree
• 1 1/4 C. Sugar
• 1/3 C. Oil
• 1 Eggs
• 2 Tbsp Mayonnaise (yes, real mayo, not miracle whip or anything like that! makes it super moist) 

Whisk together dry ingredients, excluding sugar. In another medium sized bowl add sugar, pumpkin, oil egg and mayonnaise.  PS here's the secret to making any recipe super moist and delicious... mayo... it's just eggs and oil, so there's your tip of the day.

Add pumpkin mixture to flour mixture, stirring just until mixed. Do not over mix. Next make the crumble topping...

• 1/4 C. Flour
• 1/4 C. Sugar
• 1/2 tsp. Cinnamon
• 1/4 C. Chopped Nuts (I used walnuts, but any would work)
• 1/4 C. Skor Bits
•  1/4 C. Butter

Mix together all ingredients until crumbly!

Spoon muffin mixture into lightly greased muffin tins, or line with muffin wrappers, until 3/4 full. Top with 1 Tbsp of crumble mixture. Bake at 350* for 20-25 minutes, or until a toothpick inserted into the middle come out clean.

Enjoy the pumpkin-y deliciousness until Egg Nog season!

xoxo
K