Description
These Copycat Panera Pumpkin Muffins are the perfect fall treat—soft, moist, and topped with a crunchy cinnamon-sugar crust. With warm pumpkin spice and a tender crumb, they’re as comforting as the bakery originals, but made right at home.
Ingredients
1 cup pumpkin puree
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cinnamon sugar (for topping)
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Lightly spray with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
4. Gradually stir the dry mixture into the wet ingredients until just combined.
5. Divide the batter into the lined muffin cups, filling each about 3/4 full.
6. Sprinkle cinnamon sugar generously over each muffin top.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Don’t overmix the batter—stop stirring once everything is just combined.
Use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
Store muffins in an airtight container to maintain softness and topping crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, muffins, fall baking, copycat, panera