Pumpkin Cheesecake Muffins Tim Hortons Copycat
Skip the drive-thru and bake your own Pumpkin Cheesecake Muffins with a creamy cream cheese filling, salty toasted pepitas, and the perfect pumpkin spice flavor. This Tim Hortons copycat recipe makes 18 tall, moist pumpkin muffins with bakery-style domes. A delicious pumpkin recipe for Thanksgiving brunch, fall parties, or freezing ahead so you can enjoy the best pumpkin muffins all season long.
Equipment
- Mixing Bowls One Large, One Smaller, One Small
- Tablespoon
- Teaspoon
- Mixing Tool
- measuring cup
- Muffin Pan
Ingredients
- 3 Cups Flour
- ½ Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 3 Tsp Pumpkin Spice
- 3 Lrg Eggs
- 3 Cups White Sugar
- 1 Cup Neutral Oil Vegetable, Canola, Sunflower
- 2 Cups Pumpkin Pureed
- ½ Cup Cream Cheese Softened
- 1 Cup Confectioners Sugar Icing Sugar
- ½ Cup Pepitas Salted and Toasted
Instructions
- Preheat oven to 425°F. Grease a muffin pan with nonstick spray or line with papers.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Blend well, set aside.3 Cups Flour, ½ Tsp Baking Powder, 1 Tsp Baking Soda, ½ Tsp Salt, 3 Tsp Pumpkin Spice
- In a medium bowl, whisk eggs, with oil and sugar until a light airy creamy texture.3 Lrg Eggs, 1 Cup Neutral Oil, 3 Cups White Sugar
- Add the pumpkin puree and blend well.2 Cups Pumpkin
- Add the wet ingredients to the dry ingredients and combine well.
- Divide batter into muffin pan, filling cups right to the brim for bakery-style domes.
- Sprinkle about 1 teaspoon salted pepitas on top of each muffin.½ Cup Pepitas
- Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake 15–20 minutes longer, until domed and golden.
- A toothpick (tester) inserted should come out with moist crumbs (not wet batter).
- Remove from oven and take out of muffin pan letting cool on wire baking rack.
- In a small bowl add the cream cheese and microwave for 30 seconds until soft.½ Cup Cream Cheese
- Add half the icing sugar and mix well. Then add remaining icing sugar.1 Cup Confectioners Sugar
- Transfer filling to a piping bag with a tube style tip (or sturdy zip-top bag with corner snipped).
- Insert tip into the center of each muffin going nearly to bottom. Slowly squeeze while pulling the tip upward so the cream cheese filling spreads through the muffin crumb. Stop near the top — a little cream cheese showing is fine.
- Enjoy warm, or cool completely before storing.
Notes
Amber Tips for Glorious Pumpkin Cheesecake Muffin Success
🥄 Fill it up! Don’t be shy with the pumpkin muffin batter — fill each muffin cup to the brim for those bakery-style domes. The more batter, the taller the muffin. 🥄 Blast of heat. Start muffins at 425°F for 10 minutes before lowering to 350°F. This trick gives you the high rise and golden tops that make these the best pumpkin muffins. 🥄 Piping made easy. Fold your piping bag (or a sturdy ziplock bag) down before filling, then twist it shut for clean pressure. Insert the tip deep into the center of each muffin and go slow — the cream cheese mixture will spread like poke cake filling. 🥄 Softened cream cheese matters. Always soften cream cheese before mixing for filling. Cold blocks fight back and give you lumps, while softened cream cheese whips smooth and creamy. 🥄 Toast those pepitas. Adding the pumpkin seeds before baking lets them toast in the oven and gives your muffins the crunch that balances the sweet.Nutrition
Calories: 404kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 6mgSodium: 95mgPotassium: 87mgFiber: 1gSugar: 41gVitamin A: 87IUVitamin C: 1mgCalcium: 50mgIron: 2mg
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