Panera Pumpkin Muffins
These moist, deliciously spiced Panera pumpkin muffins are an epic autumn treat that the whole family will love! Use this easy copycat recipe to whip up a batch of these jumbo muffins topped with streusel, and enjoy with a cup of coffee on a cool fall day.
Servings: 12 jumbo muffins
Calories: 546kcal
Ingredients
For the Muffins
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 cups pumpkin puree
- 1 cup neutral oil
- 3 large eggs
- 2 teaspoons vanilla extract
For the Streusel & Decoration
- ¼ cup unsalted butter chilled
- ½ cup light brown sugar packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup powdered sugar for decoration
Instructions
- Preheat the oven to 350°F. Line the muffin pan of your choice (regular or jumbo) with paper liners or parchment squares.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl until well combined.
- Whisk together the sugar, pumpkin puree, oil, eggs, and vanilla until blended.
- Pour the wet ingredients into the dry ingredients and stir gently to form a smooth batter without streaks of flour. Some lumps are okay; be careful not to overmix.
- Use your fingertips or a fork to mash the cold butter with the sugar, flour, cinnamon, and salt to form a paste.
- Divide the batter among the prepared tins. Place ½ cup of batter in each jumbo cup or ¼ cup of batter in regular cups, then scatter the streusel on top of each one. (You should have 12 jumbo ones or 24 regular ones.)
- Bake at 350°F for 25-30 minutes for jumbo muffins or 18-23 minutes for regular muffins. They are done when a toothpick inserted into the center comes out clean or with one or two moist crumbs attached.
- Let them cool in the pan for 10 minutes, then let them cool completely on a wire rack.
- Dust a little icing sugar on top of each muffin, then enjoy.
Notes
- Make sure to use pumpkin puree, not pie filling.
- Use fresh spices for the best flavor.
- Be careful not to overmix the batter, or the muffins will be tough.
- Can't find jumbo muffin liners? Use a square of parchment paper or grease the tin with butter.
- Freeze leftover muffins in an airtight container or zip-top freezer bag for up to 1 month. Defrost at room temperature or in the microwave.
Nutrition
Calories: 546kcal | Carbohydrates: 78g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 388mg | Potassium: 184mg | Fiber: 3g | Sugar: 47g | Vitamin A: 6535IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 3mg
