Preheat oven to 350°F and spray a mini-muffin tin with non-stick spray.
In a large bowl, whisk together flour, sugar, baking powder, and walnuts.
In a medium bowl, combine the honey, molasses, eggs, melted butter, and milk.
Pour the wet ingredients into the dry ingredients. Stir to combine.
Add the raisins and fold to combine.
Fill the muffin tin ¾ full and bake for 10-15 minutes. Allow to cool completely in the pan.
Remove and place them into a food processor 6 muffins at a time. Give it a few pulses to achieve large crumbs.
Pumpkin Cream
Combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Turn the mixer to the lowest speed and slowly increase until the highest speed is reached*. Whisk until stiff peaks form.
Assembly
Scoop the muffin crumbs into the dish to make a ½-inch layer. Pipe or dollop on the whipped cream. Repeat with another ½-inch layer of crumbs and top with a swirl of cream. Depending on the height of your dish, repeat until reaching the top.
Garnish with sprinkles or muffin crumbs or shaved chocolate or leave it as is.
Notes
*I leave the mixer on each setting for about 7-10 seconds.