Copycat Panera Pumpkin Muffins

Golden, tender, and topped with a buttery crumb topping dusted in powdered sugar — these Copycat Panera Pumpkin Muffins taste like autumn in every bite. Inspired by the beloved bakery-style muffins from Panera Bread, this homemade version delivers that same warm, spiced flavor and moist, fluffy center, all without leaving your kitchen.

With their rich pumpkin base and cozy blend of cinnamon, nutmeg, and cloves, these muffins are perfect for cool mornings, afternoon snacks, or festive holiday gatherings. They strike the ideal balance between indulgent and comforting, making them a seasonal staple you’ll want to bake on repeat. Whether you’re serving them fresh from the oven or enjoying them the next day, each bite feels like a sweet hug from fall.

Why You’ll Love This Copycat Panera Pumpkin Muffins Recipe

• Replicates the bakery-style taste and texture of Panera's muffins
• Bursting with warm pumpkin spice flavors and topped with a signature crumb
• Quick and easy to prepare at home with simple pantry ingredients
• Perfect for breakfast, snacks, or as a festive holiday treat

Preparation Phase & Tools to Use

To make these bakery-style muffins, you’ll need a few key tools to get the job done right:

• Mixing Bowls: At least two, one for wet ingredients and one for dry.
• Whisk & Spatula: Essential for blending ingredients evenly without overmixing.
• Muffin Tin: A standard 12-cup muffin tin ensures consistent muffin shapes and sizes.
• Paper Liners or Non-stick Spray: Keeps the muffins from sticking and makes cleanup easy.
• Cooling Rack: Allows air to circulate and prevents sogginess after baking.
• Measuring Cups & Spoons: Accuracy is crucial for achieving the perfect flavor and texture.
  Each tool plays a vital role in ensuring your muffins turn out bakery-worthy.

Preparation Tips

For the best results, make sure your eggs are at room temperature to blend more smoothly with other ingredients. Don’t skip sifting the dry ingredients — it helps prevent lumps and creates a lighter batter. When combining wet and dry components, mix just until incorporated to avoid tough muffins. To get that iconic muffin top rise, fill each muffin cup to the brim and bake at a slightly higher temperature for the first few minutes before lowering it. Lastly, let the muffins cool slightly before dusting with powdered sugar, so it doesn’t melt into the topping.

---

Ingredients for this Copycat Panera Pumpkin Muffins Recipe

For the Muffins:

• 1 and ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 2 large eggs (room temperature)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (whole or 2%)
• 1 tsp vanilla extract

For the Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• ½ tsp ground cinnamon
• ¼ cup unsalted butter (cold and cubed)

Optional:

• Powdered sugar, for dusting after baking

---

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease with non-stick spray. This ensures your muffins release easily and retain their perfect shape.

---

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Sifting helps prevent clumps and ensures an even distribution of spices for a consistent flavor.

---

Step 3: Whisk the Wet Ingredients

In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add in the pumpkin puree, oil, milk, and vanilla extract. Continue mixing until everything is fully incorporated and creamy.

---

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet ingredients. Stir gently using a spatula or wooden spoon just until no streaks of flour remain. Avoid overmixing to maintain a tender crumb.

---

Step 5: Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Add the cold, cubed butter and cut it in using a pastry cutter or your fingertips until the mixture becomes crumbly with pea-sized bits.

---

Step 6: Fill and Top the Muffin Cups

Evenly divide the muffin batter into the prepared tin, filling each cup nearly to the top. Sprinkle a generous amount of streusel topping over each muffin for that classic crumb texture.

---

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly crisp from the streusel.

---

Step 8: Cool and Dust with Powdered Sugar

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Once cooled, dust the tops lightly with powdered sugar if desired, then serve and enjoy!

---

Notes

These Copycat Panera Pumpkin Muffins are incredibly adaptable. You can use fresh homemade pumpkin puree for a richer flavor or substitute coconut oil for a hint of natural sweetness. The streusel topping is essential to mimic the Panera look and texture — don’t skip it! These muffins are best enjoyed the day they’re baked but keep well for several days, maintaining their moist texture.

---

Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: Pumpkin pie filling has added sugar and spices, which can throw off the balance of your recipe.
• Overmixing the batter: This leads to tough, dense muffins. Mix just until ingredients are combined.
• Skipping the streusel topping: It’s key to achieving the iconic Panera-style finish.
• Filling the muffin cups too low: To get that beautiful dome, fill each cup nearly to the top.
• Not adjusting the oven temperature if your oven runs hot or cold: Always monitor with an oven thermometer.

---

Storage Instructions

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze them for up to 2 months. If freezing, wrap each muffin individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm in the microwave for 20-30 seconds before serving.

---

Estimated Nutrition (Per Muffin, Approximate)

• Calories: 290
• Carbohydrates: 38g
• Protein: 3g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 200mg
• Sugar: 21g
• Fiber: 1g

---

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-pureed and not too watery.

What if I don’t have pumpkin pie spice?

You can make your own with cinnamon, nutmeg, ginger, allspice, and cloves.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend, and ensure your baking powder is gluten-free.

How do I get high muffin tops?

Fill each muffin cup to the brim and start baking at a higher temperature for the first few minutes to encourage lift.

Is it okay to skip the streusel?

You can, but it won’t be as close to the original Panera version.

How long should I bake mini muffins?

Reduce baking time to 10–13 minutes. Check for doneness with a toothpick.

Can I use olive oil instead of vegetable oil?

Yes, but the flavor may change slightly. A light olive oil works best.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or mini chocolate chips are great additions.

---

Conclusion

These Copycat Panera Pumpkin Muffins combine the comforting flavors of fall with the satisfying texture of a bakery treat. With a golden crumb, warm spice, and tender center, they’re easy to whip up and perfect for cozy mornings or autumn gatherings. Now you don’t have to wait in line at Panera — bring the bakery home with this foolproof muffin recipe.

---

Print