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
Pumpkin Muffins with Toffee and Honeycomb
- 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.
I used brown sugar in place of the demerara sugar, and just sprinkled extra toffee bits on top because I couldn’t find honeycomb. So yummy! I want to try adding toffee to some of my other pumpkin recipes now. 🙂
Julia Frey (Vikalinka) says
I am so glad to hear it, Kara!
These muffins are gorgeous. Pretty enough for a fancy brunch. I just wonder where I might be able to find honeycomb pieces.
Julia Frey (Vikalinka) says
Great question, Beth. They are sold everywhere in the UK but I am not sure about the US, perhaps check Amazon? Just a side note, honeycomb pieces are pretty much the inside of the Crunchie bars, so you can chop them up and top the muffins before baking.
Thank you so much for this amazing recipe! It tasted really good and super easy to make! Will surely have this again!
This recipe sounds delicious! Do you have the ingredient measurements in weights? Or, with the flour, was it tamped down as it was filled, or just scooped up and levelled off? (I never know with US measurements!)
Hi Jem, unfortunately I don’t have the recipe in weights, I brought it with me from Canada and I use cups for baking but here is a conversion chart that might help.http://whatscookingamerica.net/Q-A/BritishEquiv.htm When I measure dry ingredients I just scoop and level, no packing it. Also, I noticed measuring cups being sold at Marks&Spencer now. 🙂
Thank you, that’s great!
Where do you find Cornish Toffee and Honeycomb pieces? Would love to try to make these- they look so delicious!
Tiphanie, I live in England and found both at Sainsbury’s. If you don’t live in England you can use any soft toffee in place of honeycomb. Hope this helps!
Just found your website ….You have the best looking Recipes on the internet. Thank you for posting… Cathy
Wow Cathy, thank you! Comments like yours make it all worthwhile. 🙂
Julia | JuliasAlbum.com says
I love toffee! I always thought toffee was a purely British thing. So, living in London, you must have access to the best of the best of toffee! So jealous. Combining it with pumpkin in a muffin sounds so delicious! Pinned!
I was never really into toffee until we moved to England. So happy with this discovery!
I can’t even explain to you how excited I got when I saw this recipe on pinterest. This is quite literally all my favorite things rolled into one! Just went through your blog and pinned basically all of it lol. Can’t wait to make these!
That’s awesome, Shannon! Thank you for pinning from my site. 🙂
Lea @ Lea's Cooking says
Yummy!!! These surely look moist and perfectly autumn-like! 🙂
Thank you! 🙂