Indulgent Panera Bread Pumpkin Muffin Copycat Recipe You’ll Love
This Panera Bread Pumpkin Muffin (Copycat Recipe) captures the essence of fall with its warm spices and pumpkin puree.
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Servings: 12 muffins
Calories: 220kcal
Equipment
- Muffin tins
- mixing bowls
- whisk
- measuring cups
- Scoop
Ingredients
For the Muffins
- 2 cups All-Purpose Flour King Arthur's bread flour recommended for a silkier texture.
- 1 cup Brown Sugar Can be swapped with coconut sugar for a rich flavor.
- ½ cup Vegetable Oil Melted coconut oil is a great alternative for a tropical twist.
- 1 cup Pumpkin Puree Use canned pumpkin with no added spices for best taste.
- 2 large Eggs Can substitute with flax eggs for a vegan option.
- 2 teaspoons Baking Powder Always check freshness for a perfect rise.
- 1 teaspoon Baking Soda Always check freshness for a perfect rise.
- 2 teaspoons Pumpkin Spice Mix your own with cinnamon, nutmeg, and ginger if you're out.
- ½ teaspoon Kosher Salt Regular salt can be used if necessary.
- ¼ cup Honey Maple syrup is a great vegan-friendly substitute.
For the Streusel Topping
- ½ cup Flour Helps give the streusel its crumbly texture.
- ½ cup Brown Sugar Contributes sweetness and a hint of caramel notes.
- 1 teaspoon Cinnamon Adds warmth and spice to the topping.
- ¼ cup Vegetable Oil Melted coconut oil works wonderfully here too.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line your muffin tins with liners.
- Mix the streusel topping by combining flour, brown sugar, honey, cinnamon, and vegetable oil in a small bowl. Set aside.
- Combine dry ingredients by whisking together flour, baking powder, baking soda, pumpkin spice, salt, and both sugars in a large mixing bowl.
- Whisk the wet ingredients—pumpkin puree, vegetable oil, and eggs—in a large measuring cup.
- Fold the wet and dry ingredients together gently. Mix until just combined to keep muffins light and fluffy.
- Scoop the batter into the prepared muffin tins. Generously top each muffin with the streusel, pressing it down lightly.
- Bake for 19-21 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool for about 10 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar just before serving.
Notes
These muffins are perfect for breakfast, snacks, or lunchboxes. They freeze well, so make a batch ahead of time!
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4IU | Calcium: 2mg | Iron: 6mg