Fake out Take out: Tim Hortons Pumpkin Spice Muffins

There are a couple of times a year that Canadian cafe and bakeshop, Tim Hortons really makes my day. The first – as any true Canadian knows – is the first day of “Roll Up The Rim” even though we all know we probably won’t win anything throughout the duration of the contest and if we do it’s likely a free coffee or donut, that doesn’t stop the anticipation of “roll up time”. The second is when they release their seasonal pumpkin spice muffins; seriously, these muffins are amazing. They’re so good that one year my mom totally forgot to make dessert for Thanksgiving and made me run out to Tim Hortons to get a dozen of these delicious treats – no one was upset about this. This year, I decided to try making them myself and the results were pretty great if I may say so myself. As per usual, I added my own healthy twist to the recipe by adding chia seeds and flax seeds to the batter and instead of using regular brown sugar, I used the organic kind but these are completely optional. I decided to share the recipe with you guys so you don’t have to fret when the pumpkin spice muffins get pulled from the shelves at the end of the season – you can just make your own batch!

Fake out Take out: Tim Hortons Pumpkin Spice Muffins


For the Muffins:

  • 1-3/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 eggs
  • 3/4 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/4 cup water
  • 1 tsp chia seeds
  • 1 tsp flax seeds

Cream Cheese Frosting:

  • 1/2 package cream cheese, at room temperature
  • 4 tbsp confectioner’s sugar, sifted
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice


  1. Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves, chia seeds, flax seeds and nutmeg.  Then mix in 1/4 cup (50 mL) of the pumpkin seeds.IMG_3676
  3. 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. IMG_3677
  4. Spoon into prepared muffin cups IMG_3682
  5. 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.IMG_3688
  6. 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.IMG_3686
  7. When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!IMG_3691 IMG_3694

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