Delicious Panera Pumpkin Muffin Recipe – Easy Fall Baking at Home
You will love the cozy fall flavors in our Panera pumpkin muffin recipe. To find more perfect fall treats, check out our pumpkin recipes.
These muffins are packed with a rich pumpkin flavor and warm spices like cinnamon and nutmeg. With a tasty cinnamon streusel on top, they hit just the right balance of sweet and crunchy.
Whether you want a cozy breakfast on a chilly fall morning or a comforting afternoon snack with your coffee, these pumpkin muffins are sure to be a hit.
Are Panera Pumpkin Muffins seasonal?
Yes, they are typically a seasonal item, appearing on their menu during the fall months. But with this recipe for copycat Panera pumpkin muffins you can make them year round.
How to Make Panera Pumpkin Muffins
First, gather all of your ingredients:
Preheat your oven to 350°F 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.
These pumpkin muffins are best when freshly baked, but you can store them in an airtight container like a freezer bag for a day or two. If you want to keep them longer, you can freeze them for up to a month.
Panera Bread Pumpkin Muffin Recipe FAQs
Can I make these muffins without the streusel topping?
While the streusel topping adds a delightful crunch and sweetness to this easy copycat recipe, you can certainly make these easy pumpkin muffins without it. The muffins will still be delicious and have the same great pumpkin flavor.
Can I make mini muffins with this recipe?
Absolutely! To make mini muffins, adjust the baking time to around 10-15 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them, as they’ll bake faster due to their smaller size.
Can I add chocolate chips or nuts to the batter?
Yes, you can add chocolate chips, chopped nuts, or even dried cranberries for extra flavor and texture. Gently fold them into the batter before scooping it into the muffin cups.
Be Sure to Also Try These Recipes:
Supply List:
panera bread pumpkin muffin recipe
Ingredients
For the crumb topping:
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 4 tbsp butter
- 1/2 tsp cinnamon
For the muffins:
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 1/4 cup granulated sugar
- 1 cup pure pumpkin
- 1/3 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.
These copycat muffins are best when freshly baked, but you can store them in an airtight container like a freezer bag for a day or two. If you want to keep them longer, you can freeze them for up to a month.
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.