Make moist and flavourful pumpkin muffins with toffee and sprinkled with sweet honeycomb pieces!
With pancakes, loaves and so much more, we have all sorts of creative breakfast baking for you to try!
It’s that wonderful time of year when we get to enjoy all sorts of treats infused with pumpkin spice, such as cake, pie, or decadent pumpkin spice syrup! It’s all so much fun, but rather than bring something done many times I thought it’s time to try something new and fresh.
These toffee pumpkin muffins are the happy result! Muffins and pumpkin are a familiar combination but toffee and honeycomb take this to the next level!
If you are unable to source honeycomb pieces, which are readily available in the UK, chop up Crunchie bar instead. The crunchy filling inside the bar is basically honeycomb.
Baking with pumpkin is really easy when using prepared pumpkin purée. You can find it in most supermarkets, especially in the autumn. If you want a bit of added challenge, you can easily make your own!
Using pumpkin purée adds a delightful moisture and sweetness to the muffins, along with the pumpkin taste. Other vegetables like carrots and zucchini are added to baking for a similar reason.
Toffee and honeycomb
Growing up, the only way I ever ate pumpkin was pumpkin roasted with honey. Naturally, combining pumpkin and honey in a muffin just screamed childhood to me!
Then I added caramel flavoured toffee for a bit of added fun. The result is a crackled muffin top as honeycomb melted into the muffins and a bottom studded with toffee!
Can you imagine the aroma that wafts through your house while you are baking three batches of muffins? Indescribable.
- Make sure you use pumpkin purée and not pumpkin pie filling! The two are not the same and this recipe is designed with purée in mind.
- Pumpkin purée brings so much moisture that it may not be obvious when the muffins are done. Even if the outside looks ready to remove from the oven, the interior may need more time. Check that the muffins are baked all the way through using a skewer or thermometer. The muffins should be baked to 95°C/200°F.
- If you do not have paper liners for the muffin tins, use non-stick spray instead. This will help the muffins to come out easily.
- You can make your own pumpkin spice easily be combining equal quantities of nutmeg, ginger and cloves.
- The recipe makes 36 muffins so you may want to freeze some to save for later. Allow them to come to room temperature and freeze in ziplock bags.
More muffin recipes:
- Bakery Style Blueberry Muffins
- Raspberry Almond Muffins
- Lemon Blueberry Muffins
- Healthy Carrot Blueberry Muffins
- 575 g / 4 ½ cups flour
- 3 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 3 tsp cinnamon
- 1 tsp pumpkin spice nutmeg, cloves, ginger
- 500 ml / 2 cups vegetable oil
- 600 g / 2 ½ cups Demerara sugar
- 6 eggs large
- 800 g /28 oz pumpkin purée 1 large can or make your own like I did
- 100 g / ½ cup Cornish toffee
- 100 g / ½ cup honeycomb pieces
- Preheat oven to 325F/150C. Line your muffin tin with paper liners.
- In a large bowl (remember it’s a very big recipe) combine flour, baking powder, baking soda, salt, cinnamon and pumpkin spice. Use a stand mixer if you have one or a hand mixer.
- Add oil, sugar, eggs, pumpkin purée and toffee and mix well. Fill your muffin cups ⅔ full and sprinkle with honeycomb pieces.
- Bake in the preheated oven for 30-35 minutes. Repeat with two more batches.