‘Tis the season for every kind of pumpkin flavoured treat to make an appearance. Great news for everyone but is there really a recipe worth sharing that hasn’t been done before??
I’ve thought long and hard as I love bringing you things new and fresh. Here is the result.
Moist and flavourful pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces. I’ve never baked anything with honeycomb before but when I saw it in a shop I was immediately inspired.
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…just for fun. Can you see all the toffee bits in there?
I didn’t know what to expect but what I got was a crackled muffin top because honeycomb melted and seeped into the muffins and toffee studded bottom!
They are so so so tasty I can’t stop eating them! I said “I” but what I meant is that my kids can’t stop eating them. 😉
Ingredients: ( Makes 3 dozen/36 muffins)
- 4 1/2 c. flour
- Baking Powder-3 tsp.
- Baking Soda-2 tsp.
- Salt- 1 1/2 tsp.
- Cinnamon-3 tsp.
- Pumpkin Spice (nutmeg, cloves, ginger)- 1 tsp.
- Oil-2 cups
- Demerara Sugar- 2 1/2 cups
- Eggs- 6 large
- Pumpkin puree- 28 oz (1 large can or use your own like I did)
- Cornish Toffee- 1/2 cup/100 gr
- Honeycomb pieces-1/2 cup/100gr
Method:
1. Preheat oven to 325F/150C. Line your muffin tin with paper liners.
2. In a large bowl (remember it’s a very big recipe) combine flour, baking powder, baking soda, salt, cinnamon and pumpkin spice. Â Use a stand mixer if you have one or a hand mixer.
3. Add oil, sugar,  eggs, pumpkin puree  and toffee and mix well. Fill your muffin cups 2/3 full and sprinkle with honeycomb pieces. Bake in the preheated oven for 30-35 minutes. Repeat. Twice.
Can you imagine the aroma that wafts through your house while you are baking three batches of muffins? Indescribable.
Ingredients
Ingredients for Pumpkin Muffins
- 4 1/2 c. flour
- Baking Powder-3 tsp.
- Baking Soda-2 tsp.
- Salt- 1 1/2 tsp.
- Cinnamon-3 tsp.
- Pumpkin Spice nutmeg, cloves, ginger- 1 tsp.
- Oil-2 cups
- Demerara Sugar- 2 1/2 cups
- Eggs- 6 large
- Pumpkin puree- 28 oz 1 large can or use your own like I did
- Cornish Toffee- 1/2 cup/100 gr
- Honeycomb pieces-1/2 cup/100gr
Instructions
Instructions for Pumpkin
- 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 puree and toffee and mix well. Fill your muffin cups 2/3 full and sprinkle with honeycomb pieces.
- Bake in the preheated oven for 30-35 minutes. Repeat with two more batches.
Jem says
November 15, 2013 at 4:01 pmThis 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!)
Many thanks!
vikalinka says
November 15, 2013 at 4:21 pmHi 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. 🙂
Jem says
November 15, 2013 at 5:17 pmThank you, that’s great!
Tiphanie says
October 11, 2013 at 2:29 amWhere do you find Cornish Toffee and Honeycomb pieces? Would love to try to make these- they look so delicious!
Vikalinka says
October 11, 2013 at 7:46 amTiphanie, 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!
Cathy says
October 6, 2013 at 9:41 pmJust found your website ….You have the best looking Recipes on the internet. Thank you for posting… Cathy
Vikalinka says
October 8, 2013 at 3:34 pmWow Cathy, thank you! Comments like yours make it all worthwhile. 🙂
Julia | JuliasAlbum.com says
October 6, 2013 at 5:40 pmI 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!
Vikalinka says
October 8, 2013 at 3:31 pmI was never really into toffee until we moved to England. So happy with this discovery!
Shannon says
October 5, 2013 at 12:59 pmI 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!
Vikalinka says
October 5, 2013 at 2:12 pmThat’s awesome, Shannon! Thank you for pinning from my site. 🙂
Lea @ Lea's Cooking says
October 3, 2013 at 6:15 pmYummy!!! These surely look moist and perfectly autumn-like! 🙂
Vikalinka says
October 4, 2013 at 5:35 pmThank you! 🙂