Tim Hortons Copycat Pumpkin Spice Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1 tsp ground ginger</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">115g unsalted butter, melted and cooled</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">425g pumpkin puree (not pumpkin pie filling)</li> <li class="ingredients-single-item">60ml buttermilk (or 60ml milk with 1 tsp lemon juice)</li> <li class="ingredients-single-item">For the topping: 50g granulated sugar mixed with 1 tsp cinnamon</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Ice cream scoop or large cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C. Line a standard 12-cup muffin tin with paper liners or grease well with butter. Position a rack in the middle of the oven – this ensures even heat circulation for perfectly domed muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined. This advance mixing ensures the spices and leavening agents will be evenly distributed throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain. The melted butter creates a more tender crumb than the creaming method would, giving these muffins their signature softness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time to the butter mixture, whisking well after each addition until fully incorporated. Stir in the vanilla extract. These provide structure and richness to the muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the pumpkin puree, being careful not to overmix. The pumpkin contains moisture that activates the baking soda, helping create that beautiful rise. You'll notice the mixture become a gorgeous orange color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add half of the dry ingredients to the wet ingredients and fold gently with a rubber spatula. Pour in the buttermilk and stir just until combined. The acidity in buttermilk reacts with the baking soda, creating additional lift. Add the remaining dry ingredients and fold just until no flour streaks remain – overmixing will develop gluten and make your muffins tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, filling them almost to the top. This high fill is key to achieving those signature Tim Hortons-style domed tops. Sprinkle each muffin generously with the cinnamon-sugar mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 5 minutes at 190°C, then, without opening the oven, reduce the temperature to 175°C and continue baking for 15-17 minutes more. This initial high heat causes rapid steam production and rising, creating that perfect dome. Muffins are done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the tin for 5 minutes – they're still setting up internally during this time. Then transfer them to a wire rack to cool completely. The muffins will be delicate while hot, so handle with care. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For the freshest taste, warm frozen muffins in a 150°C oven for about l0 minutes before serving. </li> </ol>