Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, mix together the spice cake mix, canned pumpkin and eggs until well blended. Pour evenly into the prepared pan. I made my cupcakes very generous in size – filling them 3/4 full – which yielded 12 large cupcakes.

Bake for 25 to 30 minutes in the preheated oven, or until a cupcakes are set in the center when you jiggle the pan. Cool utterly.

Spread whipped frosting on tops and sprinkle with toffee bits. Store in the fridge.