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Copycat Tim Hortons Pumpkin Spice Muffins

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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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