In a desperate attempt to recreate the Autumn Spice muffins from Tim Horton’s, I have come up with this recipe. I know the best part of the Tim’s muffin is the sweet cream cheese filling…I haven’t quite figured out how to make that happen without the filling melting into the muffins as they bake and becoming a nasty, soggy centre. I’ll keep trying, though. I’m no quitter! In the mean time, this is a pretty darn good pumpkin muffin.
- 3 eggs
- 3/4 cup brown sugar
- 3/4 cup vegetable oil
- 2 cups pumpkin puree (canned or homemade*)
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1 1/2 cups spelt or whole wheat flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tsp baking powder
- 1 1/2 baking soda
- 1 tsp salt
- [optional] pumpkin seeds, to garnish
- [optional] coarse sugar, to garnish
- Preheat oven to 375F and grease muffin tin with non-stick cooking spray or line with paper baking cups.
- In a mixing bowl, beat together the eggs, oil and sugar.
- Add the pumpkin, molasses and vanilla. Stir until just combined.
- In a separate bowl, mix together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Add dry ingredients to wet and mix until combined.
- If desired, top muffins with a few pumpkin seeds and a sprinkling of coarse sugar.
- Bake for 22-25 minutes, until a toothpick inserted in centre of a muffin comes out clean.
Yield: 14 large muffins.
*To make your own pumpkin puree: Preheat oven to 350F. Remove stem, cut pumpkin in half and scoop out seeds and pulp. Place pumpkin, flesh side down, on an oiled baking sheet. Bake for one hour. Let roasted pumpkin cool completely before spooning out flesh and pureeing in a blender. Pumpkin puree can be stored in the freezer for several months. I like to divide it into one-cup portions and store it in freezer bags.