Best Pumpkin Muffin Recipe (Copycat Panera)
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5
93 reviews
Excellent
Best Pumpkin Muffin Recipe (Copycat Panera)
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These muffins blend pumpkin puree with warm spices and a sweet crumb topping to deliver a tender, moist texture and a balanced flavor. The crumbly streusel adds a contrasting crunch, enhancing the overall eating experience. This recipe offers practical adjustments for high altitude baking and ingredient substitutions, making it suitable for varied baking environments.
Description
The Best Pumpkin Muffin Recipe (Copycat Panera) features pumpkin puree mixed with a combination of sugars, oil, and spices like cinnamon and pumpkin pie spice to create a spiced batter. A crumb streusel topping, made with flour, sugars, pumpkin pie spice, and butter, is added before baking to add texture and sweetness on top. The muffins bake at 375°F, with considerations for high altitude baking including temperature and ingredient adjustments. The resulting muffins are moist, with warm autumn flavors and a tender crumb, complemented by the crumbly topping. Variations include options for gluten-free flours and substitutions for the pumpkin pie spice. The recipe also provides guidance for storage, recommending airtight containers at room temperature for a few days or freezing individually wrapped muffins for longer storage. Reheating suggestions include warming in an oven or microwave to refresh texture and warmth.
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Ingredients
Crumb Streusel Topping
- 3/4 cup all-purpose flour regular may be used, unbleached
- 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 egg room temperature
- 1 cup pumpkin heaping or mounded, not pumpkin pie filling, puree
- 1 ½ cups all-purpose flour I used organic (increase to 1 ¾ cups for high altitude, unbleached
- 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
- Store muffins in an airtight container at room temperature for 3 to 7 days to maintain freshness.
- For freezing, wrap muffins individually in plastic wrap or foil, place in an airtight container, and freeze for up to 3 months.
- Thaw frozen muffins overnight in the refrigerator or on the counter before reheating.
- Rewarm muffins in a 350°F oven on a muffin tin or baking sheet for 7 to 12 minutes, or microwave in 30-second bursts until warm.
- Adjust flour, sugar, and baking powder quantities when baking at high altitude as outlined in the recipe to ensure proper texture and rise.
- Substitute almond flour and gluten-free all-purpose flour to make a gluten-free version of the muffins.
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
(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%)
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
93 reviews
Excellent
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