Panera Bread Pumpkin Muffin (Copycat Recipe)
Craving those delicious Panera Bread pumpkin muffins, but don’t want to leave the house, we’ve got you covered! This Copycat Panera Bread Pumpkin Muffin recipe is the perfect solution. These muffins are moist, spiced just right, and have that perfect pumpkin flavor you love. They’re super easy to whip up and are great for a quick breakfast, an afternoon snack, or a treat in lunchboxes. Just mix up the batter, bake, and enjoy!.
Servings: 18 muffins
Calories: 129kcal
Ingredients
Streusel Topping
- ⅓ cup flour
- ½ cup brown sugar
- 2 teaspoon honey
- ½ teaspoon cinnamon
- 2 TB vegetable oil
Pumpkin Muffin Batter
- 1 ½ cup all purpose flour I like King Arthur Bread flours
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ TB pumpkin spice
- ½ teaspoon kosher salt
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 375 degrees, then prepare you cupcake tin with cupcake liners.
- Make streusel topping by mixing all the streusel ingredients in a small bowl until it looks like wet sand, then set aside.
- Add the dry ingredients to a large mixing bowl. Stir them together with a fork to blend everything together.
- In a large glass measuring cup mix up the wet ingredients. You can always do this in another separate bowl, but I don't like to dirty extra dishes.
- Add the wet ingredients (the pumpkin mixture) into the bowl with the flour mixture and mix gently. Mix until it's all just incorporated, being careful not to overmix.
- Use a cookie scoop to portion the batter into the muffin cups. Then cover the top of the muffin batter with the the streusel topping pressing it down gently so it says in place.
- Bake for 19-21 minutes. Take out of oven and let cool for 10 minutes and then remove from the muffin tin and cool on a wire rack.
- If you are feeling fancy, dust powdered sugar over the top of the muffins once cool, then serve.
Notes
- Traditional paper liners work great, but if you want to be fancy, try these tall brown paper muffin liners. Your pumpkin muffins will look like they came straight from the bakery.
- Overmixing leads to stodgy muffins. To keep these pumpkin muffins light and airy, be sure to mix the batter gently, just until you can't see the flour any more
- If you want to be fancy, use a sifter to dust powdered sugar over the top of the cooled muffins. They will look just like the Panera version!
Nutrition
Calories: 129kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 67mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2.145IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
