Timhortonspumpkinspicemuffins Recipes

TIM HORTONS PUMPKIN SPICE MUFFINS

Make and share this Tim Hortons Pumpkin Spice Muffins recipe from Food.com.

Provided by Winged Emotion

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 19

Tim Hortons Pumpkin Spice Muffins image

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!

Ingredients

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
4 ounces cream cheese, at room temperature
4 tablespoons icing sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

BEST PUMPKIN SPICE MUFFINS

These muffins have become a family favorite. Loaded with pumpkin taste! Great for the fall or all year round. This was submitted by Victoria Meacham (won the best pumpkin recipe contest) and published in Quick and Simple magazine. I usually substitute the nuts and raisins for mini-chocolate chips...but it is great as written!!

Provided by Marz7215

Categories Quick Breads

Time 40m

Yield 14 muffins, 12 serving(s)

Number Of Ingredients 12

Best Pumpkin Spice Muffins image

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.

Nutrition Facts : Calories 262.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 19.8, Sodium 212.5, Carbohydrate 38.1, Fiber 2.3, Sugar 17.8, Protein 4.9

Ingredients

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup quick oats
3/4 cup brown sugar
1/2 cup raisins
1/2 cup walnuts
1 large egg, beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup solid pack canned pumpkin

PUMPKIN SPICE MUFFINS

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 11

Pumpkin Spice Muffins image

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.

Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

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