Copycat Tim Hortons Pumpkin Spice Muffin

Moist, Spiced, and Perfectly Balanced

Tim Hortons’ Pumpkin Spice Muffin is a seasonal favourite, but the filling can sometimes feel off. This homemade version keeps the moist, pumpkin-forward crumb and crunchy seed topping — but gives the filling more tang and structure so it enhances the muffin instead of taking it over.

Ingredients (makes 12 muffins)

For the muffin batter:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice (or 1 ½ tsp cinnamon + ¼ tsp nutmeg + pinch of ginger & clove)
• 1 cup pumpkin purée
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup vegetable oil (or melted butter for richer flavour)
• 2 large eggs
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For topping:

• 2 tbsp pumpkin seeds (pepitas)
• Optional: sprinkle of coarse sugar

Instructions

1. Make filling
   • Beat cream cheese, powdered sugar, and vanilla until smooth.
   • Chill for 20 minutes to firm up.
2. Make muffin batter
   • Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
   • In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
   • Fold dry mix into wet just until combined (don’t overmix).
3. Assemble
   • Fill muffin tins ⅔ full with batter.
   • Add 1 tbsp chilled cream cheese filling in the center of each.
   • Spoon a little more batter on top to cover.
   • Sprinkle pumpkin seeds and coarse sugar over each.
4. Bake
   • Bake at 350°F (175°C) for 20–22 minutes, until tops are set and spring back lightly.
   • Cool in pan 5 minutes before moving to a rack.

Tips & Velvet Fork Twist

• Chill the filling — this keeps it thick and prevents the “runny center” issue you had.
• Seeds add crunch: Don’t skip them; they balance the soft texture with a nutty bite.
• These are best eaten the same day, but can be stored in the fridge up to 3 days.