I love Tim Horton’s muffin that is a spice pumpkin muffin stuffed with cream cheese. So I tried to recreate that same muffin and here is my recipe.
Makes 24 muffins.
Preheat oven to 375F, and spray your tin muffin pans with an oil spray, I use Kirkland brand.
Cream cheese filling I take a can of cream cheese 500g, I let it soften up a bit about 20 mins on the counter, then I put it into my kitchen aid, I add 1 tablespoon of icing sugar and 3 tablespoons of maple syrup, mix well together creaming it. I use the darkest maple syrup as it has a strong flavour. So an amber #2 in Maple Syrup.
Next, I use my kitchen aid and add the following to the bowl 3 1/2 cups of pumpkin puree, I make my own, add 1/2 cup of olive oil, 2 tsp of vanilla, 2 eggs, and 1 cup of brown sugar mix well creaming it all together.
Once nice and creamed I then add 2 1/2 cups of flour and 1 cup of whole wheat flour, 3 tsp of baking powder, 2 tsp or 3 tsp of cinnamon, 1 tsp of baking soda, 1 to 2 tsp of ginger ground, 1/2 tsp of cloves ground and 1 tsp of nutmeg. Then I mix well until it is smooth and nice.
Last I add walnuts to the mix, however, I take a plastic bag first and put 1 cup of walnuts in the bag, remove the air, seal and take out my cutting board and my meat pounder and I pound the nuts making them small pieces. Once small, I then add the walnuts to the mix and mix them into it well.
Put two scoops into each muffin holder, then take a small spoon and put a scoop of cream cheese on top, then cover the cream cheese mixture with the remaining batter, about a scoop each muffin holder. Using your spoon make sure that the cream cheese has been covered with muffin mix.
Then place into oven, on the middle rack and bake for 25 minutes or until brown. You can poke the bottom half of the muffin, or along the sides of the muffin to make sure the muffin part is cooked as the toothpick should come out clean.
Let cool for 5 minutes and then transfer to plate. If you like you can drizzle maple syrup on top of the muffin.
You can also put a streusel topping on it.
Cream Cheese filling:
- 500 g of cream cheese
- 1 tablespoon of icing sugar
- 3 tablespoons of Amber #2 Maple Syrup
- 2 1/2 cups of white flour plus 1 cup of whole wheat flour
- 3 tsp of baking powder
- 1 tsp of baking soda
- 2 to 3 tsp of cinnamon
- 1 to 2 tsp of ginger ground
- 2 tsp of vanilla
- 1/2 of cloves ground
- 1 tsp of nutmeg
- 3 1/2 cups of pumpkin puree
- 1/2 olive oil
- 1 cup of brown sugar
- 2 eggs
1/2 cup of butter, 1 cup of brown sugar, 3/4 cups of flour, 3/4 cups of steel oats. 1/2 tsp of cinnamon and 1/2 of ginger.
Mix all but butter together, I melt the butter and mix into all the ingredients. It should create a crumb and you spread that on top of the muffins.