Discover the secret to recreating the perfect fall treat when you make these copycat Panera Bread pumpkin muffins at home with this easy recipe.
If you’ve ever indulged in the delightful pumpkin muffins from Panera Bread, you know just how tempting they can be.
The perfect balance of moist, spiced pumpkin goodness, topped with a delicious cinnamon streusel, this easy pumpkin muffin recipe from panera bread is a seasonal treat that many look forward to.
Now, you don’t have to wait for fall or make a trip to the bakery to savor these delectable pumpkin spiced muffins.
We’re sharing with you how to recreate the Panera pumpkin muffin recipe in your own kitchen.
What sets Panera Bread’s pumpkin muffins apart from other pumpkin muffin recipes is the delightful streusel topping and icing drizzle.
Enjoy these delightful pumpkin muffins whenever you like throughout the fall season, without leaving the comfort of your home.
Whether it’s a chilly fall morning treat with a cup of coffee or a delightful dessert, these
homemade muffins are full of pumpkin spice flavors in every bite.
Copycat Panera Bread Pumpkin Muffin Recipe
Panera Pumpkin Muffin 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, baking soda, salt, 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 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.
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Panera Pumpkin Muffins FAQs
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.
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.
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.
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, baking soda, salt, 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.
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