Pumpkin Muffins with Toffee and Honeycomb
Pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces.
Servings: 36
Ingredients
- 575g / 4½ cups g / 4 1/2 cups flour
- 3 tsp baking powder
- 2 tsp baking soda
- 1½ tsp salt
- 3 tsp cinnamon
- 1 tsp pumpkin spice nutmeg, cloves, ginger
- 500ml / 2 cups vegetable oil
- 600g / 2½ cups Demerara sugar
- 6 eggs large
- 800g / 28oz This is an affiliate link.pumpkin purée 1 large can or make your own like I did
- 100g / 1/2 cup Cornish toffee
- 100g / 1/2 cup honeycomb pieces
Instructions
- 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 2/3 full and sprinkle with honeycomb pieces.
- Bake in the preheated oven for 30-35 minutes. Repeat with two more batches.
Nutrition
Calories: 279kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 174mg | Potassium: 114mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3531IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg