Panera Pumpkin Muffin, an easy copycat recipe for the moist and best jumbo pumpkin muffins with a quick crumb topping. Great for breakfast or snack!
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Oh boy, so excited to share this easy copycat recipe for Panera Pumpkin Muffins! I had a bite of one of these jumbo muffins at Panera recently and fell in love which lead to another bite, and another bite, and yeah, you know how it goes…
Next thing I knew, I was looking at the ingredients for the Panera Pumpkin Muffins and trying to recreate them. I tried a few times and think these are close.
Actually, my kids said these Panera Pumpkin Muffins were better than the ones at Panera and the BEST pumpkin muffins they ever had! Ha!
Not sure I’d go THAT far, but these Pumpkin Muffins are really good!
If pumpkin isn’t really your thing or you’re looking for a gluten-free muffin, try my Easy Almond Flour Muffins!
But if you like pumpkin and gluten, let’s continue… :)
So these copycat Panera Pumpkin Muffins are easy to put together. As I mentioned I checked out the ingredients and tried to recreate from there. They may not be exact, but close.
I started with this Jumbo Muffin pan. This recipe makes 6 jumbo pumpkin muffins, but you could use a standard muffin pan. If you do use a standard muffin pan, be sure to adjust the baking time.
If you’re using the jumbo muffin pan, I’d also recommend lining the pan with some Jumbo Muffin Liners. You could grease and flour the pan, but liners make it so much easier for cleanup!
First start by making the crumb topping (or streusel). Mix together the flour, sugar, honey, cinnamon, and vegetable oil in a small bowl. Use the back of a fork to form small crumbs.
Again, I used what was in the ingredient list so the combo may seem a little odd. But it all worked out in the end and tasted great!
When the crumb topping turns to small crumbs, set it all aside while you make the muffin batter.
To make the muffin batter, you’ll need to first mix the dry and wet ingredients in separate bowls.
Start with the dry ingredients and mix together the flour, baking powder, pumpkin pie spice, and salt. Then in another bowl mix together the wet ingredients including the sugar, pumpkin, and eggs.
Mix the wet ingredients into the dry until JUST combined. Some small lumps are ok.
Be careful to not overmix the muffin batter!
Instead of pumpkin pie spice you could use cinnamon or your favorite spice mix. Or make your own pumpkin pie spice.
Also, be sure you are using canned pumpkin and not pumpkin pie filling (which has sugar in it). Or you could even use homemade roasted pumpkin.
This recipe does not have a HUGE amount of pumpkin in it like other muffin recipes and baked goods. I personally find that too much pumpkin in baked goods can create a gummy heavy texture which I’m not a fan of.
Bake the muffins for about 25-30 minutes. The Pumpkin Muffins will be golden brown around the edges and a toothpick inserted in the middle will come out clean.
Check on the muffins every now and then. If the crumb topping starts to get too brown, cover the top of the muffins lightly with aluminum foil. I try to bake these Panera Pumpkin Muffins towards the bottom of the oven to help prevent that from happening.
Again, be sure to reduce the baking time if you’re using a standard muffin pan rather than the jumbo muffin pan.
Cool the muffins for a few minutes in the pan, then remove the pumpkin muffins and place them on a wire rack to finish cooling.
When the pumpkin muffins are completely cooled, sprinkle them with a little powdered sugar. I like using something like this container to do the sprinkling! So easy!
These muffins are best the same day. If you need to make ahead, you can reheat in a warm oven for a little while if you’d like.
Yum! Who is ready for some muffins?
Here’s a quick video so you can see how easy these Panera Pumpkin Muffins come together…
Hope you enjoy this copycat recipe of Panera Pumpkin Muffins!
Panera Pumpkin Muffins
Panera Pumpkin Muffins, an easy copycat recipe for the moist and best jumbo pumpkin muffins with a quick crumb topping.
- 1/3 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons honey
- 1/4 teaspoon cinnamon
- 1 tablespoon vegetable oil
- powdered sugar
Prepare crumb topping. In a small mixing bowl mix together the 1/3 cup flour, 2 tablespoons sugar, cinnamon, honey, and 1 tablespoon vegetable oil with the back of a fork until small crumbs form. Set aside.
In a large mixing bowl, mix together the 1 3/4 cups flour, baking powder, pumpkin pie spice, and salt until well combined.
In a medium mixing bowl, mix together the 1 1/4 cups sugar, pumpkin, 1/3 cup oil, and 2 eggs with a whisk or large spoon until well combined.
Pour the pumpkin mixture over the flour mixture and stir until just combined. Spoon muffin batter into prepared pan. Sprinkle crumb topping on top of muffins.
Bake muffins at 375 degrees F for about 25-30 minutes or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling. When completely cool, sprinkle lightly with powdered sugar.
SNAPPY TIPS: You can bake these muffins in a standard muffin pan with standard paper liners but be sure to reduce the baking time. I'd also suggest baking the muffins towards the bottom of your oven so that the crumb topping doesn't get too brown. If you notice the crumb topping is browning too quickly, lightly cover with aluminum foil.
SNAPPY SUBSTITUTIONS: Instead of pumpkin pie spice you can use your own favorite spice combination or just cinnamon.
Interested in some other Panera copycat recipes? Check out this Cream of Chicken and Wild Rice Soup (Say Grace), Broccoli Cheese Soup (Damn Delicious), and these Cinnamon Crunch Bagels (Hungry Hungry Highness). Don’t they all sound fabulous! Can’t wait to try them!