Pumpkin Toffee Banana Muffins

We got BOO-ed!

So for those of you who do not know what getting BOO-ed is, it’s basically a neighborhood game that one person starts by dropping off a Halloween type treat on your doorstep, ringing the doorbell, and running. You then have to post a ghost somewhere on your front door or window, and you do the same thing to 2 other neighbors. By the time Halloween comes around, practically your entire neighborhood has little ghosts in their windows.

Cute idea, right?!

Or utterly terrifying for a 4 1/2 year old by the name of Braelyn, who has an overly active imagination. She thought it was all fun and games until we read the poem that came along with the goodies. The poem states that the “phantom” delivered the treats.

Holy crap! She about peed her pants and was in Ben’s lap before you could blink an eye. For the rest of the night, any little noise, sudden movement, or change in lights had her in shrills screaming that the phantom was coming back.

So you can only imagine what it was like delivering goodies tonight, in the dark, with her. I had to coax her out of the car both times. At one point I was almost angry, demanding that “this is the fun part! Just get up here and ring the doorbell!” Little did I know, that house had a censor on their doorstep for a Halloween decoration that sends out a haunting laugh when you walk by.

So much for convincing her that there is no Halloween phantom…

Anywho, by luck of our neighbors I had just made these Pumpkin Toffee Banana Muffins and thought, “what better treat?!”

Yes, they are muffins. I think. Well, I don’t know. Really what is the exact difference between a muffin and a cupcake anyway? I’m pretty sure these are muffins. But I’m also pretty sure they are as delicious as a cupcake.

I mixed banana and pumpkin puree into the batter. Sounds weird, maybe? But they turned out oh so good! The flavor is mostly pumpkin and cinnamon with a hint of banana. I added some oats to pretend like they are somewhat healthy and to add a little texture.

Plus, I folded toffee bits into the batter. Hello?! Is that not genius? Yeah, I know. Basically you get this moist and tender cupcake muffin with little pockets of melted toffee. And just to kick it up one more notch, I had to drizzle it with melted chocolate and sprinkle it with more toffee bits. You know, just because.

So hopefully our neighbors enjoyed our little treat…and hopefully they don’t follow my blog or it won’t be a secret for long. Happy BOO-ing!

What fun Halloween traditions do you have?

Pumpkin Toffee Banana Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

A gluten free pumpkin banana muffin with pockets of toffee baked throughout. Topped with drizzled chocolate and toffee bits.

Author: Brielle

Recipe type: Bread

Serves: 20

Ingredients

• 2 eggs, beaten
• 1 cup packed brown sugar
• 1 stick (1/2 cup) salted butter, room temperature
• 1 teaspoon vanilla
• 1 ripe banana, mashed (1/2 cup)
• ¾ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon xanthan gum
• 1 teaspoon salt
• ½ cup white rice flour
• ½ cup brown rice flour
• ¾ cup potato starch
• ¼ cup tapioca starch
• 1 tablespoon ground flaxseed
• ½ cup sour cream (I used light)
• ½ cup gluten free oats
• ½ cup toffee bits, plus extra for topping
• ½ cup mini chocolate chips (optional)
• ½ cup semi-sweet chocolate chips, melted (for drizzling)

Directions

1. Preheat oven to 350 degrees. Line cupcake tins with paper liners and set aside.
2. Cream together beaten eggs, butter, and sugar. Add vanilla and mix until combined. Add banana and pumpkin puree. Mix until combined.
3. Sift together pumpkin pie spice, cinnamon, baking powder, baking soda, xanthan gum, salt, white rice flour, brown rice flour, potato starch, tapioca starch, and flaxseed in a medium sized mixing bowl. Add to pumpkin mixture. Mix until combined. Add sour cream. Mix until incorporated. Mix on low for additional 2 minutes. Fold in oats and toffee bits and mini chocolate chips, if desired.
4. Fill paper liners ⅔ way full and bake one pan at a time at 350 degrees for 20 minutes or until tops spring back with touch of finger. Immediately remove from muffins from tin, being careful not to burn fingers, and cool on wire rack.
5. In a microwave safe bowl, heat semi-sweet chocolate chips at 50% heat for 30 seconds. Remove and stir. Heat for additional 15 seconds and stir until melted. Heat in additional 15 second intervals if needed. Add a teaspoon of shortening or coconut oil to melted chocolate to thin out. Drizzle on cooled muffins and sprinkle additional toffee bits on top.

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