Tim Hortons Pumpkin Spice Muffins

Why You’ll Like It

• An absolute favourite for Fall Baking! (Well, together with the Apple Crisp and Apple Cake)
• Light, moist, and delicious – perfect for a quick morning.
• Very versatile! You can do half spiced and half with chocolate chips.

For The Perfect Pumpkin Spiced Muffins

• Make them Pumpkin Chocolate Chip Muffins by folding 1 cup of chocolate chips in the batter. When I add chocolate chips, I omit the nutmeg and cloves and reduce the amount of sugar. But you can adjust to your preferences.
• Before baking the muffins make sure that the oven is preheated to 180°C.

What You Need

FOR THE MUFFINS

• ³⁄₄ cup pumpkin puree, canned

• 1 ³⁄₄ cup of 00 flour (or 00 flour substitute)
• 1⁄₄ cup of seed oil
• 1⁄₄ cup milk
• 2 eggs
• 2⁄3 cup brown sugar
• 1⁄2 cup pumpkin seeds (to sprinkle on top)
• 1 tsp cinnamon
• 1 tsp ginger, ground
• 1⁄2 tsp teaspoon of cloves, ground
• 1⁄2 tsp nutmeg
• 1 1⁄2 tsp baking powder
• 1⁄2 tsp baking soda
• 1 tsp vanilla
• 1 pinch of salt

CREAM CHEESE FROSTING

• 4 ounces cream cheese

• 4 tbsp icing sugar

• 1⁄2 tsp vanilla

• 1⁄2 tsp lemon juice

How to make Tim Horton’s Pumpkin Spiced Muffins

1. Preheat the oven to 180°. Prepare a muffin mould and place the paper cups inside.
2. Beat the eggs well with the sugar with the help of an electric mixer until they are beautifully frothy and lightened.
3. Sift the flour together adding the baking powder, baking soda, salt, and spices
4. Now slowly add the sifted flour and starch, also alternating the oil or milk and the pureed pumpkin in order to obtain a creamy dough without lumps.
5. With the help of a ladle fill, fill about 3/4 of the muffin cup, and bake at 180° for about 20 minutes.
6. Before removing them from the oven, check if they are cooked using a toothpick and let them cool well on a wire rack.
7. Whisk the ingredients for the frosting adding more lemon if the frosting is too thick and adding sugar if the mixture is too thin.
8. Inject each muffin with the cream cheese frosting and enjoy!

Saving the Pumpkin Spiced Muffins For Later

• Leftovers: Store in an airtight container for a couple of days. 
• Freezing: You can also freeze the muffins for later use. Store them in an airtight container for up to 3 months. To thaw leave them in the refrigerator overnight and then reheat in the microwave.
• Freeze unbaked: There is also this option if you happen to have a lot of pumpkin puree in hand. Prepare the mix ahead and freeze in a container. Thaw before spooning in the muffin pan and then bake normally. 

Serving the Pumpkin Spiced Muffins

I prefer these muffins simple, without many add-ons, but the kids love topping them with a bit of chocolate, jam, or a sprinkle of brown sugar.

For an extra cosy snack, just pop one in the microwave for a quick warm-up!

Health Info

• Calories: 219.9
• Sugar: 12.9
• Sodium: 159.88
• Fat: 10.21
• Carbohydrates: 28.09
• Fiber: 1.33
• Protein: 4.45