HEAT oven to 425º F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
STIR together muffin mix and milk in medium bowl just until blended. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.
BAKE 14 t0 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave-safe bowl. Microwave on HIGH 10 seconds or until warm. Drizzle over muffins.