800g/28 oz pumpkin purée1 large can or make your own like I did
100g/ ½ cup Cornish toffee
100g/ ½ 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 ⅔ full and sprinkle with honeycomb pieces.
Bake in the preheated oven for 30-35 minutes. Repeat with two more batches.