Tim Horton’s Pumpkin Spice Muffin Copycat Recipe

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:

Ingredients:

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

Directions:

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!