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Home » Recipes » Panera Bread Recipes

Panera Pumpkin Muffins

Published: Oct 1, 2021 · Modified: Nov 1, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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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. Don't miss our collection of 8 Panera copycat dessert recipes, too!

half of a Panera pumpkin muffin on a white plate
Jump to:
  • Ingredients
  • How to Make Panera Pumpkin Muffins
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Copycat Panera Recipes You'll Love
  • Recipe
  • Panera Pumpkin Muffins
  • Comments

Ingredients

glass bowls of ingredients for Panera pumpkin muffins

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.

See recipe card for full information on ingredients and quantities.

How to Make Panera Pumpkin Muffins

whisking the dry and wet ingredients.
  1. Whisk the flour, rising agents, and spices together until blended. (image 1)
  2. Whisk the pumpkin, sugars, eggs, oil, and vanilla together until well combined. (image 2)
mixing the muffin batter and the crumble topping.
  1. 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)
  2. Mash the streusel ingredients together to form a clumpy paste. (image 4)
baking and serving the pumpkin muffins.
  1. 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)
  2. Dust with powdered sugar and enjoy right away! (image 6)

Recipe FAQs

How much does one Panera pumpkin muffin cost?

According to Panera's website, one muffin costs $2.99 as of fall 2021.

How many calories are in one of Panera's pumpkin muffins?

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.

Is Panera's pumpkin muffins dairy free?

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.

Do pumpkin muffins need to be refrigerated?

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.

How do you store Panera pumpkin muffins?

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.

Serve

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.

holding a plate of Panera pumpkin muffins.

Expert 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.

Other Copycat Panera Recipes You'll Love

  • person holding a spoonful of wild rice soup
    Panera Chicken & Wild Rice Soup
  • large bowl of Panera turkey chili with a wooden spoon and bowls of toppings
    Panera Turkey Chili Copycat
  • bowl of Panera chicken noodle soup
    Panera Chicken Noodle Soup Copycat
  • bread bowl of Panera broccoli cheddar soup
    Panera Broccoli Cheddar Soup

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Recipe

closeup of half of a Panera pumpkin muffin on a white plate

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.
5 from 4 votes
Print Pin FavoriteSaved! Rate
Course: Muffins
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour
Servings: 12 jumbo muffins
Calories: 546kcal
Author: Brooke & Emma

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
Keep your screen on while you work!

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 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 (27%)Carbohydrates: 78g (26%)Protein: 6g (12%)Fat: 24g (37%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 51mg (17%)Sodium: 388mg (17%)Potassium: 184mg (5%)Fiber: 3g (13%)Sugar: 47g (52%)Vitamin A: 6535IU (131%)Vitamin C: 2mg (2%)Calcium: 93mg (9%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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« Taboon Bread
Panera Broccoli Cheddar Mac and Cheese »

Reader Interactions

Comments

  1. Michaela U.

    December 10, 2023 at 8:02 am

    5 stars
    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!

    Reply
    • Emma Fajcz

      December 11, 2023 at 6:35 am

      That's wonderful, Michaela! Thank you for your kind review. We're happy to hear that everyone enjoys the muffins!

      Reply
  2. Katie

    October 15, 2022 at 5:05 pm

    I made this over the summer and totally FORGOT the oil. They came out almost perfect anyway! Great recipe!

    Reply
    • Emma

      October 16, 2022 at 12:31 pm

      So glad you enjoyed the muffins, Katie! Thanks for your comment!

      Reply
  3. Veronica Ann Barth

    September 22, 2022 at 10:51 pm

    Do you have time baking conversion for regular size muffins? tks

    Reply
    • Emma

      September 24, 2022 at 7:15 am

      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!

      Reply
  4. Alyson S.

    February 08, 2022 at 2:29 am

    5 stars
    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!

    Reply
    • Emma

      February 08, 2022 at 6:29 am

      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!

      Reply
  5. Alex

    October 01, 2021 at 12:07 pm

    5 stars
    Yum! These muffins make your mouth water. The top is crunchy and nice, and the inside is soft and warm.

    Reply
    • Emma

      October 01, 2021 at 12:08 pm

      It makes me so happy to hear that you found these muffins so tasty, Alex. Thanks for leaving a review!

      Reply
  6. Beth

    October 01, 2021 at 12:07 pm

    5 stars
    These pumpkin muffins are really pretty! The crispy top is great, and the muffin is soft and fluffy inside.

    Reply
    • Emma

      October 01, 2021 at 12:08 pm

      Thank you, Beth! I'm glad that you enjoyed them!

      Reply
    • Aminah

      December 08, 2021 at 8:08 pm

      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.

      Reply
      • Emma

        December 09, 2021 at 6:41 am

        That's so sweet of you to say, Aminah! We're thrilled that you and your family enjoy the muffins so much!

        Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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