Very soft and fragrant, already in cooking they will release a wonderful scent of spices that will be felt throughout the kitchen, easy to make and perfect for many sweet occasions!
Prep: 20 mins Total: 35 mins Yields: 12
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Tim Hortons Pumpkin Spice Muffins Recipe
Pumpkin Spice Muffins Ingredients
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
- 1 tbsp orange zest (or zest of an organic orange)
- 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
How to make Tim Horton’s Pumpkin Spiced Muffins
- Preheat the oven to 180°. Prepare a muffin mold and place the paper cups inside.
- Beat the eggs well with the sugar with the help of an electric mixer until they are beautifully frothy and lightened.
- Sift the flour together adding the baking powder, baking soda, salt, and spices
- 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.
- With the help of a ladle fill, fill about 3/4 of the muffin cup, and bake at 180° for about 20 minutes.
- Before removing them from the oven, check if they are cooked with the use of a toothpick and let them cool well on a wire rack.
- Whisk the ingredients for the frosting adding more lemon if the frosting is too thick and adding sugar if the mixture is too thin.
- Inject each muffin with the cream cheese frosting and enjoy!
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Tim Hortons Pumpkin Spice Muffins
Very soft and fragrant, already in cooking they will release a wonderful scent of spices that will be felt throughout the kitchen, easy to make and perfect for many sweet occasions!
Ingredients
For the Muffins
- 3/4 cup pumpkin puree canned
- 1 3/4 cup 00 flour
- 1/4 cup seed oil
- 1/4 cup milk
- 2 eggs
- 2/3 cup brown sugar
- 1/2 cup pumpkin seeds
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 pinch of salt
Cream Cheese Frosting
- 4 ounces cream cheese
- 4 tablespoon icing sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
Instructions
- Preheat the oven to 180°. Prepare a muffin mold and place the paper cups inside.
- Beat the eggs well with the sugar with the help of an electric mixer until they are beautifully frothy and lightened.
- Sift the flour together adding the baking powder, baking soda, salt, and spices
- 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.
- With the help of a ladle fill, fill about 3/4 of the muffin cup, and bake at 180° for about 20 minutes.
- Before removing them from the oven, check if they are cooked with the use of a toothpick and let them cool well on a wire rack.
- Whisk the ingredients for the frosting adding more lemon if the frosting is too thick and adding sugar if the mixture is too thin.
- Inject each muffin with the cream cheese frosting and enjoy!
