Pumpkin Muffins:
Ingredients:
1 package yellow cake mix
1 can pure pumpkin
Vanilla extract, to taste
3 full eggs
3 egg yolks
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
1/3 cup milk
Chocolate morsels (optional, and quantity as desired)
Instructions:
Preheat your oven to 375ยฐF (190ยฐC). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the yellow cake mix, pure pumpkin, and vanilla extract.
In another bowl, whisk together the full eggs, egg yolks, olive oil, melted butter, and milk.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Fold in the chocolate morsels if using.
Distribute the batter evenly among the muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Brown Butter Salted Pretzel Toffee:
Ingredients:
1 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1/4 teaspoon salt
1 1/2 cups pretzels, crushed
1 cup semi-sweet chocolate chips
Coarse sea salt, for sprinkling
Instructions:
Line an 8ร8 inch baking pan with parchment paper, letting the paper overhang the sides for easy removal.
In a saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until it turns a deep golden brown color and has a nutty aroma. This is your browned butter.
Once the butter is browned, stir in the sugar, water, and salt. Cook the mixture, stirring constantly, until it reaches 285ยฐF (140ยฐC) on a candy thermometer.
Once the toffee mixture reaches the correct temperature, quickly pour it into the prepared baking pan. Allow it to set for about 5 minutes.
Sprinkle the chocolate chips over the top of the toffee. Let them sit for a few minutes to melt from the residual heat. Using a spatula, spread the melted chocolate evenly over the toffee.
Sprinkle the crushed pretzels and a generous pinch of coarse sea salt over the melted chocolate.
Allow the toffee to cool completely, either at room temperature or in the refrigerator.
Once set, use the overhanging parchment paper to lift the toffee out of the pan. Break into pieces and enjoy!