Tim Hortons Pumpkin Spice Muffins Recipes

PUMPKIN SPICE MUFFINS

Steps:

• 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.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
• In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
• Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

TIM HORTONS PUMPKIN SPICE MUFFINS

Steps:

• 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!

PUMPKIN SPICE MUFFINS

Steps:

• Sift together flour, baking powder, salt and cinnamon; set aside.
• Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
• Beat in egg.
• Combine pumpkin and milk in small bowl.
• Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
• Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Bake in 350 degree F. oven 20 minutes or until golden brown.
• Serve hot with butter and homemade jam.

BEST PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350°F; line a 12 cup muffin tin with paper liners.
• Combine first 8 ingredients in a large bowl. Set aside.
• In a medium bowl combine egg, oil, milk and pumpkin, blending well. Stir pumpkin mixture into dry ingredients until just moist.
• Fill muffin tins with batter and bake for 22 to 25 minutes until tops spring back when lightly touched.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add pumpkin, ½ cup of water. Stir until just mixed.
• Spoon batter into oil-sprayed muffin cups, filling to just below tops.
• Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Spray a muffin pan with Pam.
• Place 1/3 cup batter in each well.
• Bake 20-22 minutes or until toothpick comes out clean.