Tim Hortons Pumpkin Spice Muffins
These are my super-moist, soft, and deliciously spiced pumpkin muffins using ¾ cup puree and a mix of nutmeg, cinnamon, cloves and ginger. A go-to recipe in the fall.
Ingredients
For the Muffins
- ¾ cup pumpkin puree canned
- 1¾ cup 00 flour
- ¼ cup seed oil
- ¼ cup milk
- 2 eggs
- ⅔ cup brown sugar
- ½ cup pumpkin seeds to sprinkle on top
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon of ground cloves
- ½ teaspoon nutmeg
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 pinch of salt
Cream Cheese Frosting
- 4 ounces cream cheese
- 4 tablespoon icing sugar
- ½ teaspoon vanilla
- ½ 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, sprinkle with pumpkin seeds 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!