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Copycat Tim Hortons Pumpkin Spice Muffins

This copycat Tim Hortons pumpkin spice muffin tastes just like the real deal. Perfectly moist and packed full of spices. Never go through the drive thru again.

Copycat Tim Hortons Pumpkin Spice Muffins via Nutmeg Nanny

Hello Nutmeg Nanny readers, it’s Faith from Thought 4 Food!  I’m excited to be back guest-posting for Brandy!  🙂

As a food blogger, I’m always looking for inspiration for new recipes.  One of my main sources for inspiration is other food bloggers, but I also get tons of ideas from eating out, whether it’s at a restaurant or at someone else’s house.

Copycat Tim Hortons Pumpkin Spice Muffins via Nutmeg Nanny

This particular muffin recipe was inspired by my favorite seasonal muffin at Tim Horton’s.  If you’re not familiar with Tim Horton’s, it’s a coffee chain in parts of Canada and the northeastern U.S.  Their coffee is the BEST I’ve ever had, hands down…so good in fact that it was widely rumored that they put nicotine in the coffee to make people addicted…Tim Horton’s actually addressed this rumor and put it to rest.

Anyway, the Tim Horton’s pumpkin spice muffins are incredible…moist pumpkin (almost cake-like) muffins with warm spices like cinnamon and nutmeg, with a dollop of sweet cream cheese in the middle and candied pumpkin seeds on top.  To make these into more of a breakfast muffin (as opposed to a sweet treat, cake-like muffin) I eliminated the cream cheese frosting center, and used toasted sunflower seeds instead of candied pumpkin seeds.  But of course, feel free to add the frosting and use candied pumpkin or sunflower seeds!  😉

Copycat Tim Hortons Pumpkin Spice Muffins via Nutmeg Nanny

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Pumpkin Spice Muffins

This copycat Tim Hortons pumpkin spice muffin tastes just like the real deal. Perfectly moist and packed full of spices. Never go through the drive thru again.

Yield: 12 muffins

Ingredients:

  • 6 tablespoons butter - room temperature
  • 1/3 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup unsweetened pumpkin puree
  • 1/3 cup buttermilk
  • 2 tablespoon apple butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice mix (my mix has cinnamon, cloves, ginger, allspice, and nutmeg)
  • 6 teaspoon sunflower or pumpkin seeds, toasted
  • Cooking spray
  • 12 muffin liners
  • Muffin tray

Directions:

Preheat the oven to 400F. Cream together the butter, white and brown sugars, and molasses; then cream in the eggs and vanilla; then stir in the pumpkin, buttermilk, and apple butter. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice. Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.)

Line a muffin try with liners, then lightly spray each with cooking spray. Fill each muffin cup, then top each with ½ tsp of seeds. Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.

 

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Nutmeg Nanny » Top 25 of 2012

Saturday 29th of December 2012

[...] Pumpkin Spice Muffins (Thanks Faith!) [...]

heather

Sunday 21st of October 2012

I think the butter has been left out of from the recipe. cream butter and sugars (i thought it was the apple butter but you add it later)

Brandy

Sunday 21st of October 2012

I'm so sorry about this! When I switched over designs I think something must have gotten cut out. The recipe has been updated :) I hope you enjoy the muffins and thank you for letting me know!

Denise Bondy

Wednesday 2nd of November 2011

I made these muffins...very good! I candied some raw pumpkin seeds...looked and tasted wonderful. Nice touch with the whole wheat. My 18 year old daughter liked them. Thinking of making for a school bazaar this weekend. If I wanted to do the Tim Hortons thing all I would have to do is fill the centers with the cream cheese mixture.

Kaylene Wilson

Sunday 16th of October 2011

I made these muffins twice yesterday as the first batch turned out tasting like to much flour and not mixed well. Pitched that batch and started again with two new bags of flour figuring mine had gone bad. No luck that time either. I made one muffin out of the batch and it was just like the first so I started adding more pumpkin, more pie spice, applesauce and making one muffin at a time to see what would make them better. I just could not get the flour taste out of them. I kept trying as I am addicted to Tim Horton's Pumpkin Spice Muffins and need to find a way to curb my spending $4 a day on this habit. If you have any suggestions I am willing to try again.

Trish Acres

Wednesday 12th of October 2011

Wonderful! Thanks for sharing, now - off to the kitchen to bake me some mmmmuffins! :)

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