Pumpkin Spice Muffins

These homemade muffins capture the warm, aromatic flavors of Tim Hortons’ seasonal favorite. Featuring moist pumpkin puree spiced with cinnamon, ginger, nutmeg, and cloves, they’re sprinkled with crunchy pumpkin seeds and filled with tangy cream‑cheese frosting injected after baking. Light, tender, and subtly sweet, they make a perfect breakfast treat or cozy afternoon snack. The recipe yields 12 muffins and takes about 35 minutes from start to finish. It’s a fall-season classic that’s fun to make and even more satisfying to enjoy.

Ingredients

For the Muffins

¾ cup canned pumpkin puree
1¾ cups all‑purpose (00) flour
⅔ cup brown sugar
¼ cup seed oil
¼ cup milk
2 eggs
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp nutmeg
1½ tsp baking powder
½ tsp baking soda
1 tsp vanilla
Pinch of salt
½ cup pumpkin seeds (for sprinkling on top)

Cream Cheese Frosting

4 oz cream cheese
4 tbsp icing sugar
½ tsp vanilla
½ tsp lemon juice

Directions

Preheat oven to 180 °C (350 °F) and line a 12-cup muffin tin with paper cups.
Beat eggs and sugar until frothy and light.
Sift together flour, baking powder, baking soda, salt, and spices.
Alternately add the dry mix, oil or milk, pumpkin puree, and vanilla, stirring to a creamy, lump-free batter.
Spoon batter into muffin cups, filling about ¾ full. Sprinkle pumpkin seeds on top.
Bake at 180 °C for ~20 minutes or until a toothpick comes out clean. Cool on a wire rack.
While muffins cool, whisk together cream cheese, icing sugar, vanilla, and lemon juice—adjust consistency as needed.
Once fully cooled, inject or spoon the cream cheese frosting into the center of each muffin. Serve immediately.

Nutrients

Calories: ~220 kcal
Carbohydrates: ~28 g
Protein: ~4.5 g
Fat: ~10.2 g
Fiber: ~1.3 g
Sugar: ~12.9 g
Sodium: ~160 mg

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