Wednesday, October 24, 2012

Muffin Autumn Spices recipes

Have you ever tried the Autumn Spices Muffin at Tim Horton's? Seriously, those are amazing!

I have tried to find a similar recipe. but unfortunately, I was unable to find one exactly like Tim Horton's.

Instead, I have tried another one and modify it a bit to my taste....Hope you will enjoy it as much as I did!

For 12 muffins 

Cream Cheese Filling 

1/2 cup cream cheese
1/4 cup sugar

Whip together cream cheese and sugar very well.

When it is all combined, pop it back in the fridge to stay cold while you prepare the rest of the muffins. Having this mixture as cool as possible will prevent the cream from melting away too much during baking.


3/4 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
2 eggs
1 3/4 cup flour
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

1- Preheat the oven at 350F

2- Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl.

3- Add on top of the wet mixture the flour, baking soda, and pumpkin pie spices. Stir well to incorporate and fully mix everything together.

4- Line muffin tins with paper cups, or lightly oil them. Spoon about 1 or 2 tsp of batter into the bottom of each muffin. Make sure this batter is spread thinly and evenly across the bottom of each muffin tin. After, put a spoonful (aprox. 1 tsp) of the cream cheese filling in each and evenly distribute the remainder of the batter over the top of the cream cheese.

5- Bake the muffins for approx. 20-25 minutes

Doesn't it look delicious?

Now, try this recipe and let me know how you like it :)

For those who don't like that much cream cheese or cream cheese filling, you can either don't include the cream cheese filling on the recipe can try this alternative recipe:


1/2 cup brown sugar
1/2 cup white sugar
2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
2/3 cup butter, melted
1-1/4 eggs, beaten
3/4 cup + 1 tablespoon + 1 teaspoon milk
2/3 cup chopped cranberries
2/3 cup chopped, peeled apple
1/3 cup chopped dried figs
1/2 cup chopped toasted hazelnuts


1- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.

2- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

3- Make a well in the center, and add the melted butter, milk and eggs, mix until smooth.

4- Stir in the cranberries, apple, figs, and hazelnuts.

5- Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.

6- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Makes approx. 12 muffins.

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