Best Pumpkin Muffin Recipe (Copycat Panera)
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5.0
93 reviews
Excellent
Best Pumpkin Muffin Recipe (Copycat Panera)
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Easy Panera Pumpkin Muffin recipe, a one bowl simple muffin recipe. Make regular or jumbo pumpkin muffins topped with buttery brown sugar crumb topping and a dusting of powdered sugar.
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Ingredients
Crumb Streusel Topping
- 3/4 cup unbleached all-purpose flour regular may be used
- 1/4 cup granulated sugar I used all natural cane sugar
- ¼ cup brown sugar light or dark, I used light
- 1 teaspoon pumpkin pie spice Make your own (see notes)
- 6 tablespoons butter partially melted, or soft (see notes for dairy-free or vegan version)
Panera Pumpkin Muffins
- 1/2 cup vegetable oil I used avocado oil
- 1/2 cup granulated sugar I used organic cane sugar (reduce to ⅓ cup for high altitude)
- ½ cup brown sugar packed, light or dark (reduce to ⅓ cup for high altitude)
- 1 tablespoon honey
- 2 large eggs room temperature
- 1 cup pumpkin puree heaping or mounded, not pumpkin pie filling
- 1 ½ cups unbleached all-purpose flour I used organic (increase to 1 ¾ cups for high altitude)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder reduced to ½ teaspoon for high altitude
- 1 1/2 teaspoons cinnamon ground
- 1 teaspoon pumpkin pie spice see notes on how to make your own
Instructions
- Preheat oven to 375° F (400° F for High altitude, then reduce to 375 once muffins are placed in the oven). Line pan with cupcake liners or spray well.
- In a small bowl combine crumb topping ingredients, using a fork to stir until crumbly. Place in the fridge while you prepare the pumpkin muffin mixture.
- In a large mixing bowl combine vegetable oil, sugars, honey, eggs, and canned pumpkin and whisk until smooth and creamy.
- In a smaller bowl mix together dry ingredients, flour, salt, soda, baking powder cinnamon and pumpkin pie spice, whisk until combined.
- Add dry ingredients to wet ingredients, folding with spatula to combine, do not overmix but make sure no flour streaks remain.
- Place muffin liners in a 12 cup muffin tin or 6 jumbo liners in a jumbo muffin pan. (note that tulip lines will still fit jumbo muffin tin)
- Scoop pumpkin muffin mixture using an ice cream scoop filling to ⅔ full. Remove the crumb topping from the fridge and break apart.
- Using a tablespoon, spoon crumb topping onto top of each muffin evenly. Pressing down slightly into batter.
- Bake regular muffins for 18-22 minutes and jumbo muffins for 25-30 minutes.
- Remove from the oven when a toothpick inserted comes out clean or just a few moist crumbs. Important to allow pumpkin muffins to rest in the pan for 10 minutes on a cooling rack before removing them from the pan.
- After 10 minutes, remove the muffins from the pan onto a cooling rack to cool completely, then sprinkle with powdered sugar.
Equipments used:
Notes
- For variations & substitutions and other tips, be sure to refer back to the post above.
- Store on counter in an airtight container for 3-7 days. Frozen: Wrapped individually in plastic wrap or foil, then placed in an airtight container, freeze up to 3 months. To enjoy, thaw overnight in the refrigerator or on the counter.
- Store on counter in an airtight container for 3-7 days. Frozen: Wrapped individually in plastic wrap or foil, then placed in an airtight container, freeze up to 3 months. To enjoy, thaw overnight in the refrigerator or on the counter.
- Rewarm in 350°F oven in muffin tin or baking sheet for 7-12 minutes until warm through, or in the microwave for 30-second bursts until warmed.
- muffin tin
- High Altitude Adjustments
- Preheat oven to 400° F (205° C) then REDUCE to 375° F (190° C) for baking
- REDUCE to 375° F (190° C) for baking
- Increase all-purpose flour to 1 ¾ cups (increase by ¼ cup)
- all-purpose flour
- Decrease granulated sugar to ⅓ cup
- Decrease brown sugar to ⅓ cup
- Decrease baking powder to ½ teaspoon
- Pumpkin Pie Spice Substitute
- If you don’t have pumpkin pie spice, check out my recipe or replace it with: ¾ teaspoon cinnamon + ¼ teaspoon of each of these spices; ginger, allspice, cloves, or nutmeg (or some combination, omit spices you dislike, increase spices you love!)
- If you don’t have pumpkin pie spice,
- check out my recipe
- or replace it with:
- ¾ teaspoon cinnamon + ¼ teaspoon of each of these spices; ginger, allspice, cloves, or nutmeg (or some combination, omit spices you dislike, increase spices you love!)
- Gluten-Free Panera Pumpkin Muffin recipe
- Substitute the unbleached flour with ½ almond flour and ½ a good GF All-Purpose Flour <== my favorite mixture!
- Dairy-Free or Vegan Pumpkin Muffins
- Swap the butter for coconut oil or plant-based butter and use your favorite egg replacement or try using 2 small ripe mashed bananas.
- Preheat oven to 400° F (205° C) then REDUCE to 375° F (190° C) for baking
- Increase all-purpose flour to 1 ¾ cups (increase by ¼ cup)
- Decrease granulated sugar to ⅓ cup
- Decrease brown sugar to ⅓ cup
- Decrease baking powder to ½ teaspoon
Nutrition Information
Show Details
Serving
1regular muffin
Calories
342kcal
(17%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
46mg
(15%)
Sodium
240mg
(10%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
3399IU
(68%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people (1 regular muffin or ½ jumbo muffin)
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1regular muffin | |
| Calories | 342kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 240mg | 10% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 3399IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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