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5.0 from 93 votes

Best Pumpkin Muffin Recipe (Copycat Panera)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12 people (1 regular muffin or ½ jumbo muffin)
Calories: 342 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large mixing bowl combine vegetable oil, sugars, honey, eggs, and canned pumpkin and whisk until smooth and creamy.
  4. In a smaller bowl mix together dry ingredients, flour, salt, soda, baking powder cinnamon and pumpkin pie spice, whisk until combined.
  5. Add dry ingredients to wet ingredients, folding with spatula to combine, do not overmix but make sure no flour streaks remain.
  6. 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)
  7. Scoop pumpkin muffin mixture using an ice cream scoop filling to ⅔ full. Remove the crumb topping from the fridge and break apart.
  8. Using a tablespoon, spoon crumb topping onto top of each muffin evenly. Pressing down slightly into batter.
  9. Bake regular muffins for 18-22 minutes and jumbo muffins for 25-30 minutes.
  10. 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.
  11. After 10 minutes, remove the muffins from the pan onto a cooling rack to cool completely, then sprinkle with powdered sugar.

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

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

% 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.