Tim Hortons Pumpkin Spice Muffins

photo by Winged Emotion

- Ready In:
- 35mins
- Ingredients:
- 19
- Yields:
-
12 muffins
ingredients
-
For the Muffins
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup packed brown sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup pumpkin seeds
- 2 eggs
- 3⁄4 cup canned pumpkin puree
- 1⁄4 cup vegetable oil
- 1 teaspoon vanilla
- 1⁄4 cup milk
-
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 4 tablespoons icing sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon lemon juice
directions
- Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
- 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.
- 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.
- 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.
- 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.
- When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!