Panera Pumpkin Muffin Recipe That Tastes Just Like the Real Thing
This Panera Pumpkin Muffin Recipe is the easy fall baking fix you’ve been craving!
If you’ve ever dreamed of recreating that moist, perfectly spiced muffin from your favorite bakery, this delicious pumpkin recipe breaks it all down so you can enjoy that cozy coffee shop flavor anytime without ever leaving your kitchen.
There’s something irresistible about the sweet pumpkin flavor, warm spices, and that buttery crumb topping.
Whether you’re prepping for a fall brunch, packing school lunches, or just want a treat with your morning coffee, this recipe delivers all the bakery-quality goodness you love.
You’ll learn how to make the muffins soft and flavorful every time, plus tips for that signature crackly top.
How to Make Panera Pumpkin Muffins
Scroll down to the bottom of the post to grab the full printable recipe and start baking your own pumpkin muffins at home!
- Start by preheating your oven to 350°F and lining a jumbo muffin pan.
- Whisk together the dry ingredients, then mix the wet ingredients—pumpkin, sugar, oil, and eggs—in a separate bowl. Use canned pumpkin puree, not pumpkin pie filling – the flavors and texture are completely different.
- Combine the wet and dry ingredients gently. Don’t overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to dense muffins.
- Then fill the muffin cups about 2/3 full.
- Top each with a homemade crumb streusel made from flour, sugar, and cold butter.
- Bake for 20–25 minutes, let cool, and enjoy! These muffins are best fresh but can be stored or frozen for later.
Yes! Just adjust the baking time to 15–18 minutes and keep an eye on them toward the end.
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready.
Absolutely. Let them cool completely, wrap tightly, and freeze for up to 1 month. Thaw at room temperature or warm in the microwave.
They’ve been discontinued and are no longer available, even seasonally. While they were once offered year-round, there are currently no plans to bring them back—despite continued fan demand. If you’re craving that classic flavor, a homemade Panera Pumpkin Muffin Recipe is your best bet!
Nordic Ware Naturals Jumbo Coffee Shop Muffin, 6-Cavaties
Caperci Natural Jumbo Cupcake Liners Large Baking Cups, Odorless, Food Safe Grease-Proof Papers (150-Count)Simply Organic Pumpkin Spice, 1.94-Ounce Jar, Organic Nutmeg, Cloves, Ginger & Cinnamon, Enhances Tea, Seasoning, KosherLibby’s 100% Pure Canned Pumpkin
Don’t miss these other cozy and delicious fall recipe ideas to enjoy all season long!
- Wondering what to do with leftover pumpkin pie filling? Try it in pancakes, dips, or even a quick bread!
- If you love baking, you’ll want to save these recipes for the best muffins—from bakery-style classics to fun seasonal twists.
- Fans of Panera will love these Panera Cranberry Orange Muffins, packed with tart berries and citrusy sweetness in every bite.
- Need snack inspiration? These fall snacks are perfect for lunchboxes, parties, or cozy afternoons at home.
panera bread pumpkin muffin recipe
Ingredients
For the crumb topping:
- ½ cup flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 4 tbsp butter
- ½ tsp cinnamon
For the muffins:
- 1 ¾ cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- 1 1/4 cup granulated sugar
- 1 cup pure pumpkin
- ⅓ cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and add 6 liners to a jumbo muffin pan.
- In a bowl, whisk together the dry ingredients – flour, baking powder, and spices (cinnamon, nutmeg, and cloves).
- Set this dry mixture aside.
- Add the sugar, pumpkin, oil, and eggs to a medium bowl and stir with a whisk until well combined.
- Pour the pumpkin mixture into the bowl with the flour mixture and gently stir just until combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- For the delicious streusel, combine flour, sugar and cold unsalted butter. Mix until it forms a crumbly texture. Sprinkle the crumble topping over your muffin batter before baking.
- Bake for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar and 2 tablespoons of milk until smooth.
- The icing drizzle is the finishing touch. Ensure it's at the right consistency—thick enough to stay on the muffins but thin enough to drizzle. Adjust the amount of milk or powdered sugar as needed.
- Once the muffins have cooled, drizzle this icing over the top of the muffins for that perfect finishing touch.
I would love to learn how to Bake thank
Then you are in the right place!
I was excited to make these but as I started gathering the ingredients, I realized the measurements for the baking soda, spices and salt weren’t included in the instructions.
The instructions and ingredients for these pumpkin muffins are at the bottom of the post in the printable recipe card.
The pumpkin pie spice 1 1/2 tsp. How much of each cinnamon, nutmeg, and cloves do I need if substituting the pumpkin pie spice?
I have everything ready to make these muffins that look delicious. I hope I made it right.
Thank you
It would be 1/2 tsp of each spice to make your own pumpkin pie spice.