Do you love fall desserts? These Panera pumpkin muffins are just the treat for you to enjoy this autumn. They're moist, spiced muffins with a delicious streusel on top. Everyone will love these delicious treats!
If you love autumn sweets, you'll want to check out my recipes for vegan pumpkin scones and vegan pumpkin cinnamon rolls.
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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!
- 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 puree 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.
How to Make
Whisk the flour, rising agents, and spices together until blended.
Whisk the pumpkin, sugars, eggs, oil, and vanilla together until well combined.
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.
Mash the streusel ingredients together to form a clumpy paste.
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.
Dust with powdered sugar and enjoy right away!
Questions
According to Panera's website, one muffin costs $2.99 as of fall 2021.
Each Panera muffin contains 550 calories, 21g fat, 85g carbs, 3g fiber, 50g sugars, and 6g protein. This copycat recipe makes muffins that are the same size, and each one contains 525 calories, 24g fat, 74g carbs, 3g fiber, 44g sugars, and 6g protein. For the full nutrition facts, scroll to the bottom of the recipe card.
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.
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.
Pro Tips
- Make sure to use pumpkin puree, 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 a square of parchment paper 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.
Store
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.
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Recipe
Panera Pumpkin Muffins
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.
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!