Copycat Panera Pumpkin Muffins

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Golden, pillowy-soft, and coated in a sweet cinnamon-sugar crumble—these Copycat Panera Pumpkin Muffins are everything you love about fall baked goods, wrapped in a cozy little wrapper. Inspired by the iconic bakery favorite, these muffins bring together the deep, spiced richness of pumpkin puree and warm autumn spices with a tender crumb that melts in your mouth.

Whether you’re savoring one with your morning coffee or sneaking one as an afternoon pick-me-up, they taste like something straight out of a café (without the café price tag). The real magic is in the sugar-crusted top—it sparkles and crunches with every bite, giving you that Panera-style texture contrast that keeps you coming back for more.

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What Kind of Pumpkin Should I Use for These Muffins?

For the richest flavor and fluffiest texture, canned pure pumpkin puree is your best friend here. Skip the pumpkin pie filling—it comes pre-spiced and sweetened, which can throw off the flavor balance. Libby’s is a great go-to for consistency and taste.

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Ingredients for the Copycat Panera Pumpkin Muffins

Pumpkin Puree: This is the heart and soul of the muffin, delivering moisture and that unmistakable pumpkin flavor.

All-Purpose Flour: Gives structure and lightness to the muffin without making it dense.

Brown Sugar: Adds rich, molasses-like sweetness and keeps the crumb soft.

Granulated Sugar: Helps with sweetness and is used in the cinnamon-sugar topping for that signature crunch.

Vegetable Oil: Keeps the muffins ultra moist while giving them a tender bite.

Eggs: Essential for binding the ingredients and providing lift.

Baking Powder & Baking Soda: Work together to help the muffins rise beautifully.

Pumpkin Pie Spice: A fragrant mix of cinnamon, nutmeg, ginger, and cloves that enhances the pumpkin’s natural flavor.

Salt: Just a pinch brings out all the other flavors.

Vanilla Extract: Adds warmth and depth to the overall taste.

Cinnamon Sugar (for topping): The defining finish for that irresistible Panera-style sugar crust.

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How To Make the Copycat Panera Pumpkin Muffins

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Lightly spray them with nonstick spray for easy release.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3: Combine the Wet Ingredients

In a separate mixing bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and fully combined.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture. Stir just until combined—do not overmix or your muffins may turn out tough.

Step 5: Fill the Muffin Tins

Divide the batter evenly among the muffin liners, filling each about 3/4 full.

Step 6: Top With Cinnamon Sugar

Generously sprinkle the tops of each muffin with cinnamon sugar. This creates the classic sweet, crackly top you know and love.

Step 7: Bake

Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool & Enjoy

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

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How to Serve and Store These Muffins

These muffins are best served slightly warm or at room temperature with a cozy beverage like coffee, chai, or hot cocoa. They make the perfect breakfast treat, brunch addition, or lunchbox surprise.

To store, place fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them individually wrapped for up to 2 months. Simply reheat in the microwave for 15–20 seconds before serving.

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Frequently Asked Questions

How can I make these muffins dairy-free?

Good news—they’re already dairy-free as written! Just make sure your toppings and mix-ins follow suit.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureed very smooth and drained well. Canned is more consistent in both texture and flavor.

What makes the sugar topping stick so well?

Sprinkling the cinnamon sugar generously before baking allows it to bake into the top and create that crunchy crust.

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

Absolutely! Chopped pecans or mini chocolate chips are great additions—fold them in before filling your muffin tins.

Why did my muffins turn out dry?

Most likely overbaking or too much flour. Measure carefully and pull them out as soon as the toothpick comes out clean.

Can I make this into a loaf instead?

Yes—just pour into a greased 9×5-inch loaf pan and bake at 350°F for 50-60 minutes. Cover with foil halfway if browning too quickly.

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Want More Muffin and Fall Baking Ideas?

If you love these Copycat Panera Pumpkin Muffins, you’ll fall head over heels for these cozy and creative treats from the Life with Nina kitchen:

• Strawberry Cheesecake Banana Pudding for a fruity-meets-creamy twist.
• Healthy Banana Oatmeal Muffins when you’re craving something wholesome but still delicious.
• Pumpkin Cheesecake Cookie Bars (a fall dessert hybrid you won’t want to miss).
• Triple Chocolate Banana Bread when chocolate is non-negotiable.
• Pistachio Pudding Sugar Cookie Bars for something nostalgic and nutty.

And if you’re always hunting for your next favorite bake, check out my Pinterest board where I share daily inspiration: Life with Nina on Pinterest.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try adding chocolate chips? Maybe a streusel twist?

I love hearing how you make these your own. Questions are welcome too—let’s bake together and learn from each other!

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