Preheat oven to 180 degrees C. Line a muffin tin with 12 paper baking cups.
Combine flour, white sugar, brown sugar, baking powder, bicarb soda and salt. In another bowl mix butter, eggs, pumpkin, vanilla, cinnamon, allspice, nutmeg and ginger. Mix in the flour mixture and stir until well combined.
Spoon into the lined muffin cups. Bake in the preheated oven until a knife inserted in the centre comes out clean, about 30 minutes. Allow to cool on a wire rack before icing.
Beat together cream cheese, butter and vanilla until well mixed. Slowly beat in the icing sugar until the desired sweetness is reached. Melt toffees and cream together in the microwave then beat into the icing. Pipe onto cooled cupcakes.
I'm not only cheeky, I'm cheap too. I don't have a piping bag, so I just cut the tip off the corner of plastic sandwich bag, spoon in the icing then pipe it on that way.
Add some lollies to the top and drizzle on some melted caramel to make it look flash.
I have just made the muffins not the icing. (pretending to be healthy). Full marks for a recipe that worked first try.
These muffins were delicious straight out of the oven and have a lovely texture. - 16 Jan 2014