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Close up of Toffee Honeycomb Pumpkin Muffins

Pumpkin Muffins with Toffee and Honeycomb

Julia Frey of Vikalinka
Pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces.
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 36
Calories 279 kcal

Ingredients
  

  • 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

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.

Nutrition

Calories: 279kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 174mgPotassium: 114mgFiber: 1gSugar: 19gVitamin A: 3531IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword pumpkin muffins
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