Toffee Pumpkin Cupcakes


  • 1 cup all-purpose flour 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ½ cup canola or vegetable oil 
  • 2 large eggs
  • ¾ cup packed light brown sugar 
  • 1 cup canned pumpkin puree 
  • 1 teaspoon pure vanilla extract 
  • 1 cup B. Bits 


  1. Preheat the oven to 350 degrees F. 
  2. Line a 12-cup muffin pan with cupcake liners. 
  3. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside. 
  4. Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract together until well combined. 
  5. Pour the wet ingredients into the dry ingredients and whisk until completely combined (the batter should be thick). 
  6. Fold in the B. Bits. 
  7. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. 
  8. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean. 
  9. Allow the cupcakes to cool completely before frosting. 
  10.  Once cool, frost with cream cheese frosting. 
  11. Add more B. Bits on top, and enjoy! 

Follow our recipe tutorial videos at the B. Toffee YouTube Channel! Link provided below!

B. toffee
Newport Beach, CA
It’s Simply the Best!

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