Sad that Panera Bread discontinued this tasty fall treat? No worries! With this recipe for copycat Panera pumpkin muffins, you'll be able to enjoy these moist, flavorful muffins at home in just 1 hour. Our family loves them and our readers tell us that this recipe tastes just like Panera's--or perhaps even better!
If you love autumn sweets, you'll want to check out our recipes for vegan pumpkin scones and vegan pumpkin cinnamon rolls.
Quick Look: Copycat Panera Pumpkin Muffins
- ⏲️ Prep Time: 35 minutes
- ⏲️ Cook Time: 25 minutes (per tray of jumbo muffins)
- ⏲️ Total Time: 1 hour
- 🍽️ Yield: 12 jumbo muffins (or 24 regular muffins)
- 👨👩👧👦 Servings: 12 people
- ⚡ Calories: 548 calories per jumbo muffin (based on nutrition facts in recipe card)
- 🥣 Method: Mix the dry and wet ingredients in separate bowls, then stir together to make the batter. Mix the streusel ingredients in a bowl until clumpy, then scatter over muffins and bake. Dust with powdered sugar and serve.
- 🌶️ Flavor & Texture: These muffins have a perfectly spiced pumpkin flavor, moist and fluffy texture, and a hint of crunch from the buttery streusel topping.
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Why You'll Love This Recipe
- Tested to Taste Like Panera's Discontinued Muffin: Now that Panera doesn't sell their pumpkin muffins anymore, the closest you can get is making this recipe. We've tweaked it to ensure it's always moist and flavorful every time.
- Our Readers Think These Muffins Are Better Than Panera's: Don't take our word for it! Our readers have told us that these muffins are "ten times better than the Panera ones" and they are now "one of my family's favorite."
- Large Batch + Freezer Friendly: This recipe makes 12 jumbo muffins or 24 regular muffins, which is perfect for large families, gifts, or entertaining. Or freeze them for up to 1 month and enjoy later!
- No Muffin Liners Required: Don't have jumbo muffin liners? Use squares of parchment paper instead for an artisan bakery look!
Featured Comment
⭐⭐⭐⭐⭐ "Spot on! Absolutely perfect muffin recipe! I had purchased a Panera pumpkin muffin to compare this recipe to the real thing and it really is the real 'McCoy'!!! They are perfectly delicious and I think even better! Yum! Recipe is a new favorite!"
- Alyson
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Ingredients
Fortunately, you won't need any fancy ingredients to whip up a batch of these Panera treats. You can even make these if you're out of cupcake liners! Grab these key ingredients...
- Spices: a mixture of cinnamon, nutmeg, cloves, ginger, and salt adds lot of flavor the muffins.
- Pumpkin: Make sure to use canned puree, not pie mix, for this recipe. Homemade purée can be too watery for baking, so it's probably best to buy some.
- Streusel Topping: Mix together butter, sugar, flour, and cinnamon to form a light brown paste-like mixture. This is sprinkled on top of each muffin before baking to create a slightly crunchy and delicious topping!
- Decoration: A light dusting of powdered sugar makes the muffins look snowy and pretty.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Version: Swap the flour in the batter and streusel with your favorite measure-for-measure GF flour, such as Bob's Red Mill or King Arthur.
- Dairy Free Version: Use vegan or dairy free butter in the streusel topping.
- Vegan Version: Use one of these vegan egg replacement options to replace the three eggs in the batter, then use your favorite vegan butter in the streusel.
How to Make Copycat Panera Pumpkin Muffins
- Whisk the flour, rising agents, and spices together until blended. (image 1)
- Whisk the pumpkin, sugars, eggs, oil, and vanilla together until well combined. (image 2)
- Pour the wet ingredients into the dry ingredients and stir to form a batter. A few lumps are okay, especially if you're mixing by hand. (image 3)
- Mash the streusel ingredients together to form a clumpy paste. (image 4)
- Scoop ½ cup of batter into each jumbo muffin cup and top with the streusel. You should get 12 jumbo ones, or 24 regular ones. Bake at 350°F for 25-27 minutes for jumbo muffins and 20-22 minutes for regular ones. Let them cool in the pan for 10 minutes, then let them cool completely on a wire rack. (image 5)
- Dust with powdered sugar and enjoy right away! (image 6)
Copycat Panera Pumpkin Muffins FAQs
The muffins from Panera aren't dairy free, gluten free, or vegan, but you can definitely make those substitutions when you make them at home. See the Variations & Substitutions box in the recipe post for guidelines on these substitutions.
Unless they contain cream cheese, which these copycat ones don't, there's no need to refrigerate them. In fact, that will make them go stale faster. If you want to keep them the freshest, seal them in a zip-top freezer bag or airtight container and freeze for up to 1 month.
These treats can keep at room temperature for up to 3-5 days as long as they are well sealed. For the best freshness, seal the muffins in a zip-top freezer bag or an airtight container and freeze them for up to 1 month. Don't refrigerate the muffins, as it will make them go stale faster.
Serving Suggestions
We love having these pumpkin muffins as a breakfast dessert! Make up some skillet breakfast hash, freezer breakfast sandwiches, or boxty (Irish potato pancakes) for the main course and enjoy these with a cup of pour over coffee.
If you're looking for other pumpkin desserts, try our recipes for pumpkin roll, vegan pumpkin scones, vegan pumpkin cinnamon rolls, and pumpkin pie bars.
Expert Tips
- Make sure to use pumpkin purée, not pie mix.
- Use fresh spices for the best flavor.
- Be careful not to overmix the batter, or the muffins will be tough.
- Can't find jumbo cupcake liners? Use squares of parchment paper instead, or grease the tin with butter.
- Freeze leftovers in an airtight container or zip-top freezer bag for up to 1 month. Defrost at room temperature or in the microwave.
Other Copycat Panera Recipes You'll Love
Recipe
Copycat Panera Pumpkin Muffins
Ingredients
For the Muffins
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- 1½ 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 teaspoon salt
- 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.
Video
Notes
- Make sure to use pumpkin purée, not pie mix.
- Use fresh spices for the best flavor.
- Be careful not to overmix the batter, or the muffins will be tough.
- Can't find jumbo cupcake liners? Use squares of parchment paper instead, or grease the tin with butter.
- Freeze leftovers in an airtight container or zip-top freezer bag for up to 1 month. Defrost at room temperature or in the microwave.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Michaela U.
I have never had Panera's pumpkin muffins, but I can safely vouch that these muffins are wonderfully delicious and I don't see any reason to go buy one from Panera. These are now one of my family's favorite. Thank you for the recipe!
Emma Fajcz
That's wonderful, Michaela! Thank you for your kind review. We're happy to hear that everyone enjoys the muffins!
Katie
I made this over the summer and totally FORGOT the oil. They came out almost perfect anyway! Great recipe!
Emma
So glad you enjoyed the muffins, Katie! Thanks for your comment!
Veronica Ann Barth
Do you have time baking conversion for regular size muffins? tks
Emma
It should take 20-25 minutes for a dozen regular muffins. They're done when a toothpick inserted into the middle comes out with a few moist crumbs. Happy baking!
Alyson S.
Spot on! Absolutely perfect muffin recipe! I had purchased a Panera pumpkin muffin to compare this recipe to the real thing and it really is the “real “McCoy”!!! They are perfectly delicious and I think even better! Yum! Recipe is a new favorite!
Emma
That's amazing to hear, Alyson! I'm so thrilled that you liked this recipe and that you found it so similar to Panera's!
Alex
Yum! These muffins make your mouth water. The top is crunchy and nice, and the inside is soft and warm.
Emma
It makes me so happy to hear that you found these muffins so tasty, Alex. Thanks for leaving a review!
Beth
These pumpkin muffins are really pretty! The crispy top is great, and the muffin is soft and fluffy inside.
Emma
Thank you, Beth! I'm glad that you enjoyed them!
Aminah
Ten times better than the Panera ones and our family loves them so that says a lot! Since I've found your recipe in October I have made it at least 4 times! Thank you so much for this, it's simply delicious.
Emma
That's so sweet of you to say, Aminah! We're thrilled that you and your family enjoy the muffins so much!