Tim Horton’s Pumpkin Spice Muffin Copycat Recipe

4 Dec

Not too long ago things were looking a little like this:

And I was inside making something that looks a lot like this:


You guessed it: Tim Horton’s Pumpkin Spice Muffins!  This recipe is a mixture of other pumpkin and/or spice muffin recipes I’ve found and tweaked a little bit to make it a near-perfect Timmie’s knock-off.  The muffins are moist and spiced and the crunch of the toasted pumpkin seeds is the perfect adornment atop a muffin filled with a fluffy cream cheese frosting.

These are perfect for a fall morning!  (And since winter doesn’t officially begin until after the 21st of December, there’s still plenty of time to enjoy these muffins this fall.)

Without further adieu, I present to you…

My copycat recipe for Tim Horton’s Pumpkin Spice Muffins:


For the Muffins:

  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 cup pumpkin seeds
  • 2 eggs
  • 3/4 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/4 cup milk

Cream Cheese Frosting:

*Feel free to use a can of cream cheese frosting if it’s easier.  🙂

  • 1/2 package cream cheese, at room temperature
  • 4 tbsp confectioner’s sugar, sifted
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice


  1. Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg.  Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
  3. In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla.  Pour over dry ingredients and stir just until dry ingredients are moistened.
  4. Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
  5. While the muffins are baking, whisk together the cream cheese, confectioner’s sugar, vanilla, and lemon juice.  (If the frosting is too thick, add a bit more lemon juice.  If too runny, add more confectioner’s sugar.)  Set aside.
  6. When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!


41 Responses to “Tim Horton’s Pumpkin Spice Muffin Copycat Recipe”

  1. Anonymous October 8, 2013 at 12:10 PM #

    I made this recipie exactly and it had plenty of liquid. Perhaps your pumkin puree was too dry? The muffins are very similar to Tim Horton’s and I will be making them again! I also substituted finely chopped walnuts for the pumkin seeds as I was out.

  2. Lisa October 10, 2013 at 2:01 PM #

    These were awesome! I melted brown sugar in fry pan with some pumpkin seeds to sweeten the top seeds on the muffin!

  3. Danielle Digou October 17, 2013 at 8:42 PM #

    Oh my gosh these were good! Made them today. I found I had to add an extra egg and some more milk to the batter because it was too dry, but that always seems to happen to me. The icing was a real hit.

    • Anonymous October 1, 2019 at 10:06 AM #

      Try spooning the flour into the measuring cup and then leveling it off. If you scoop the flour you can actually end up with more flour than the recipe calls for and end up with a dry end product. Or you could weigh the flour. 1 cup all purpose flour is equal to 4 1/4 to 4 1/2 ounces. Weighing the flour will give you a consistent amount each time.

  4. Theresa Stirling December 3, 2013 at 8:16 PM #

    These were amazing! Loved them SOO much. THANK YOU 😀

  5. Anonymous October 24, 2014 at 4:42 PM #

    These are amazing!!!! Even better than what you can buy. Thanks for the great recipe.

  6. Anonymous October 28, 2014 at 3:33 PM #

    These weren’t quite as decadent as Tim’s but they are good muffins.
    I substituted 1 tsp mace and 1 tsp pumpkin pie spice.

  7. Nadonna September 10, 2015 at 4:46 PM #

    Having never tasted the original muffins from I made these and thought they were phenominal. Tried one at TH and these beat those hands down. Thank you for the recipe, this is now one of my favourites.

  8. Erin September 12, 2015 at 8:34 PM #

    Absolutely delicious! I modified slightly by reducing brown sugar to 1/2 Cup. Served to family and they all raved about how great they tasted!! Perfect fall muffin to go alongside my Pumpkin Chai tea!!

  9. Heather September 27, 2015 at 8:21 PM #

    Fabulous for this time of year. Have made my second batch within three days, Thanks for creating and sharing Chris.

  10. Anonymous October 4, 2015 at 4:03 PM #

    The flavour is very similar to those at Timmy’s but i too followed the steps exactly and they felt dry after they were baked.

  11. Anonymous October 17, 2015 at 5:08 PM #

    Going to try..makes a dozen ?

    • Heather October 18, 2015 at 5:23 PM #

      I made mine as large one’s similar to Tim Hortin’s, got about 9 – have to make more this week.

  12. Anonymous November 17, 2015 at 11:25 AM #

    These muffins are the greatest and so easy to make and I agree to add an extra egg and more milk as its so moist .Thanks its a big hit in this house.Doris

  13. Karen Mcneight Unger September 10, 2016 at 12:52 PM #

    These are outstanding, followed the recipe to a “T” (other than pumpkin seeds)I used walnuts and they are perfect, perhaps some people have hotter ovens than others as mine were not dry at all,

    • Heather September 21, 2016 at 9:04 PM #

      Invest in an oven thermometer, my oven can vary from 5 to 10 degrees depending on the setting. Been using one for years, I wouldn’t bake without one.

  14. Anonymous September 21, 2016 at 8:28 AM #

    I am on vacation from UK. Tasted Tim Horton’s spiced pumpkin muffins and am now hooked. Thanks for the recipe, will try it out as soon as I get back to England.

  15. Bridy Madill September 28, 2016 at 10:34 PM #

    These are really good! I love the Tim’s muffin, and these give me that satisfaction without spending the cash. Great job with the recipe.

  16. Maria Francesca October 14, 2016 at 2:15 PM #

    These were so easy to make and tasted great ! I added some golden seedless raisons and substituted some walnuts instead of the seeds. So good and in my opinion, better than Tim Hortons, with less amount of sugar too. It’s a hit with my family.Thank You for sharing.

  17. Anonymous October 18, 2016 at 9:06 PM #

    Amazing muffins! Made them with walnuts instead of the pumpkin seeds.
    Thank you!!

  18. Tanya October 22, 2016 at 8:03 PM #

    Hello your recipe sounds great I’m going to try it out tomorrow. I was just wondering silly question what do u use to inject the cream cheese into the muffin? Thanks for sharing this recipe I know my family will enjoy!

  19. Christine October 23, 2016 at 2:25 PM #

    I just made your recipe, and It’s Totally Awesome.

    Thank you Chris in Canada, from Christine in Nova Scotia.

  20. A crumb November 6, 2016 at 4:37 PM #

    These are so good, very close to Tims 🙂 I used ED Smith pumpkin and the consistency was perfect. I didn’t bother too much about the icing they are just as good without icing!

  21. ohyestheydidca September 26, 2017 at 5:53 AM #

    Reblogged this on Oh Yes, They Did and commented:
    I am definitely going to have to try this. I love Tim Horton’s Pumpkin Spice Muffins!
    Thanks to chrisincanada for the recipe!

  22. Sandy Sch September 30, 2017 at 10:25 AM #

    QUESTION——What size can of pumpkin puree did you use?

    • Heather September 30, 2017 at 11:06 PM #

      Size of can doesn’t matter, you have to measure the pumpkin, 3/4 of a cup. Small can should do, but when I have left over, I freeze it with no issues using it for the next recipe.

      • Sandy September 30, 2017 at 11:44 PM #

        My apologies. I read it as 3/4of a can….

      • Heather October 1, 2017 at 9:01 PM #

        Not an issue, now go make them, you won’t be sorry you did, they are delicious!

  23. Heidi October 4, 2017 at 12:42 AM #

    Can you use pumpkin spice for this recipe if you didn’t have all the individual spices? If so how much to use? Thanks

    • Heather October 4, 2017 at 10:01 AM #

      I would use 1 teaspoon of pumpkin spice

  24. Deborah October 24, 2017 at 3:26 PM #

    I had to add extra milk as the consistency was more like a cookie dough instead of muffin batter. Got them in the oven right now, so eagerly waiting!

  25. Anonymous October 28, 2017 at 9:01 AM #

    AWSOME!! recipie…followed exactly…turned out great….will be making again….Thank-You for sharing!!!!

  26. lisasalsworld September 8, 2018 at 2:55 PM #

    Reblogged this on Lisa's " I have too much time on my hands" Site and commented:
    I am reblogging this post for one reason. Well, one reason that spills into a number of them! lol
    I’m a pumpkin fanatic! If I could bake, or move at all, I would be baking DOZENS of these muffins! I may, or perhaps not even shared them. If I could eat, I would possibly have added many pounds to my bum by hording them all to myself. And I would not care! That’s how pumpkin crazy I am! I’ve told you before that I was the weirdo kid who wanted pumpkin pie for her birthday instead of cake. Sadly, I was allowed because “apperantely” the other kids wouldn’t have come to my party if there was no cake! How rude?! lol
    Anyhoo, I really want my family To make these muffins and tell me how yummy they are. Now, how can I turn this recipe into ice cream which is the only thing that I can eat now…

  27. Judy September 9, 2018 at 5:10 AM #

    How do you inject the filling?

    • Caroline October 23, 2019 at 9:11 AM #

      Simply transfert the mix into a zipplog bag and push it all to one of the corners. Cut a small incision at the tip and voilà! 💞

  28. Caroline October 23, 2019 at 9:10 AM #

    Omg. This recipe is the closest you’ll get to the Timmy’s autumn spice muffin. It will definitely become a staple in our kitchen 💞

  29. Anonymous January 17, 2020 at 8:58 PM #

    Wow! I love the Tim’s muffins, but since I was diagnosed with gluten allergy, I have not been able to eat them. I am definitely going to try these with gluten free flour. Thank you!

  30. Elizabeth Clark September 4, 2020 at 12:52 PM #

    This recipe is pretty bang on to the original. They taste amazing! Thank you for the wonderful recipe.

    • Anonymous September 7, 2020 at 10:56 AM #

      Fully agree with you Elizabeth. This will be year five making these delicious muffins at this time of year.

  31. Nancy September 26, 2022 at 8:41 AM #

    This is the best recipe and so much better then TH especially if you use real cream cheese,I always add extra pumpkin in the batter and some on top.. sooo delicious!!!


  1. 101 Pumpkin Spice Recipes - Busy Being Jennifer - September 22, 2015

    […] #55 Copycat Pumpkin Spice Muffins from Chris in Canada  […]

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