1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
4 Tbsp melted butter
1/2 cup sour cream
3/4 cup brown sugar
2 mashed ripe bananas [to equal 1 cup]
1 large egg
1 tsp vanilla
3/4 cup semi-sweet mini chocolate chips, divided
3/4 cup English toffee bits, divided
Preheat the oven to 350°F and line  24 cup mini muffin tins with liners I was able to yield 42 mini muffins but, this depends on how generous you are when you divide the batter. This recipe will easily make 36 mini muffins. In a medium mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a separate bowl, beat together the melted butter, sour cream, brown sugar, mashed bananas, egg and vanilla. Beat with the mixer for 2 minutes until combined.
Add the dry ingredients into the wet ingredients until all of the ingredients are incorporated. This will only take around 2 minutes. Stop and scrape the bowl periodically while mixing so all of the ingredients will combine. Fold in 1/2 cup mini chocolate chips and 1/2 cup toffee chips by hand.
Divide the batter evenly among the muffin cups using a teaspoon or a 1 ounce ice cream scoop. Sprinkle the remaining chocolate chips and toffee bits on top.
Place the pans into the oven and bake for 15-17 minutes until golden and a toothpick inserted into the center comes out clean.
Remove from the muffin tins and cool completely on a wire racks. Yield: 36-42 mini muffins