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Better than Panera Pumpkin Muffin Recipe is just as fluffy, delicious, and moist as the original, but this copycat recipe gives you the option to make regular-size or jumbo pumpkin muffins! Includes high altitude and gluten-free adjustments!
It is that time of year! Perfect for breakfast on a cool and crisp Autumn Day, these Pumpkin Muffins Panera Style are a soft and scrumptious way to welcome the morning. Pair the muffins with a hot chai tea latte and a thick slice of , and you’ll be transported.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
But this Panera Pumpkin Muffin Recipe is not only for breakfast; it is great any time of the day, kinda like these Mini Apple Pies. Serve a jumbo pumpkin muffin on the side of your Fall Harvest Salad for lunch.
Perhaps you want a muffin for dessert? I agree wholeheartedly! Top your pumpkin muffin with a dollop of Homemade Whipped Cream or a scoop of Old Fashioned Vanilla Bean Ice Cream, and you have an envy-worthy evening treat – add a Hot Buttered Rum too!
Where are my Panera lovers?
If you love a good Panera copycat recipe, you are not alone! For instance, try my popular Orange Scones and my Cinnamon Crunch Scones recipe.
Try out one of these tried-and-true copycat soup recipes like my Panera Autumn Squash Soup, 10 Vegetable Soup Recipe, or my copycat Broccoli Cheese Soup.
Why You Will Love Panera Pumpkin Muffins
- Neighbor Gifts | surprise a neighbor or favorite teacher this fall with these portable pumpkin muffins
- Quick and Easy Recipe and much cheaper too! I made 12 regular muffins and 6 jumbo muffins for the cost of about one from Panera!
- Powdered Sugar Streusel Topping | what’s not to love about streusel topping? This one whips up quickly and chills in the fridge while you get the batter ready.
Healthy Twist
- These muffins are not overly sweet, with a reduction in sugar.
- I used organic flour and all-natural cane sugar for this recipe.
Key Ingredients For Panera Pumpkin Muffin Recipe
For the full ingredients and instructions see the printable recipe card at the bottom of the post.
Vegetable Oil | For these muffins, I used avocado oil. But you can use coconut oil, veggie oil or canola oil. If you choose coconut oil, use refined unless you want them coconut tasting.
Sugars | You will need both white sugar and brown for this recipe. For High Altitudes, the sugars are reduced. As for the brown sugar, feel free to use light or dark brown.
Honey | Honey locks in moisture and keeps the muffins deliciously moist!
Eggs | Be sure your large eggs are at room temperature; they give the structure of the muffin and keep them light and fluffy.
Pumpkin Puree | Please, not pumpkin pie filling. You want pure pumpkin puree to get the authentic flavor of pumpkin.
All-purpose Flour | You can use enriched or whole wheat flour, I used organic unbleached all-purpose flour.
Baking Soda & Baking Powder and Kosher salt | Add fluff and flavor to your muffins. They are the leavening agents. If your baked goods don’t rise well, check that these are fresh!
Warm Spices | Cinnamon and pumpkin pie spice brings together the distinct spicy fall essence, with hints of ginger, cloves, allspice and nutmeg.
Tips for Two
- Make the whole batch and freeze or my favorite, surprise a neighbor with a few!
- This recipe easily doubles or is easily cut in half, just remember fill the empty muffin cups with a little water so that it bakes evenly.
- Wrap individually and freeze, removing only when you “need” them.
How to Make Pumpkin Muffins Panera Style
Preheat the oven to 375° F (190° C) (400° F (205° C) for high altitude) to get ready to bake this fluffy Panera Pumpkin Muffins recipe.
Step 1 |Making the Crumb Topping
Let’s start with the delicate crumble topping. Take a small bowl and combine all the crumb ingredients called for in the recipe card. Use a fork to stir until a crumble texture forms. Then place that bowl into the fridge while you make the pumpkin batter.
Fresh Tips
- Using softer butter or mostly melted butter makes it easier to combine the crumb topping. Be sure to place it in the fridge or freezer for at least 10 minutes.
- I love my greaseproof Tulip Parchment Baking Cups. They hold the toppings in much better without spilling onto the muffin tin.
Step 2 | Mix the Wet Ingredients
Now you are ready to begin mixing the spiced pumpkin muffin mix.
In a large mixing bowl, measure in the oil, sugars, honey, eggs, and canned pumpkin. Whisk the pumpkin batter until smooth and creamy.
Step 3 | Mix the Dry Ingredients
Now we can mix the dry ingredients in a medium bowl. Measure out the dry ingredients: flour, salt, soda, baking powder, cinnamon, and pumpkin pie spice. Whisk by hand until all are combined.This way, no one gets a big clump of baking soda in their muffin!
Step 4 | Combine the Two
Time to combine the two bowls to make the pumpkin spice batter. Add the bowl of dry ingredients to wet ingredients a cup at a time and fold with a rubber spatula to combine.
Now — do not overmix the ingredients. That is the point of folding– but make sure no flour streaks remain.
Step 5 | Fill the Muffin Tin
Place the muffin liners in your 12 regular size muffin tin or a 6-muffin jumbo muffin tin. The choice is yours. Then use an ice cream scoop and drop batter to fill each of the cups ⅔ full to allow for expansion and prevent overflow.
Step 6 | Add the Streusel Crumble
Break the crumble apart with a fork. Then, using a tablespoon, add the streusel crumb topping to the tops of each muffin batter-filled cup.
Now you are ready for the oven! This is the reason I love these tulip cupcake liners, they hold everything in from tumbling onto the muffin tin!
Step 7 | Bake and Cool
Place your pan of batter with crumble in the oven and wait for that comforting smell to waft throughout the house!
You will want to bake the muffins according to the size of the muffin tins. See the recipe card for instructions.
When time is up, and a toothpick inserted in a cupcake comes out clean, remove the pan from the oven to a cooling wire rack. Let them cool for 10 minutes in the pan, before you burn your fingers trying to get them out. Trust me on this one!
Once they have cooled completely, dust the tops with the powdered sugar and serve.
Pro Tips
- Don’t overwork the batter! Mixing the batter will result in heavy tough muffins.
- Don’t overbake, these muffins are best when just barely all the way finished cooking. A few moist crumbs on the toothpick is fine!
- Allow pumpkin muffins to cool in the muffin pan for 10 minutes before removing to cool completely.
Variations & Substitutions
- Pumpkin Pie Spice Substitute | If you don’t have pumpkin pie spice, (make your own!) or replace it with¾ teaspoon cinnamon + ¼ teaspoon of each of these spices; ginger, allspice, cloves, or nutmeg (or some combination, omit spices you dislike, increase spices you love!)
- Additions | Want to change up the recipe and get a little adventurous? Feel free to add chopped walnuts, grated carrot pieces, or even raisins. Heck- why not add chocolate chips?! You can even pipe in a cream cheese filling.
- Out of Muffin Cups? No problem. Either grease your muffin pan or use squares of parchment paper pressed into the muffin form.
- Want Cream Cheese Frosting? Skip the Crumble topping and frost away! Use my cream cheese frosting from these to-die for cinnamon rolls. Or try my carrot cake cupcakes with brown sugar cream cheese frosting. Sigh!
Dairy-Free Pumpkin Muffins
This is an easy recipe to make into a dairy-free recipe. The only ingredient you need to switch is the butter in the crumb topping. Just use a dairy-free butter substitute in the crumble, and you are good to go!
High Altitude Pumpkin Streusel Muffins
- Preheat the oven to 400° F (205° C), then REDUCE to 375° F (190° C) for baking.
- Increase all-purpose flour to 1 ¾ cups.
- Decrease granulated sugar to ⅓ cup.
- Reduce brown sugar to ⅓ cup.
- Decrease baking powder to ½ teaspoon.
Storage Tips
- Store the muffins on the counter in an airtight container for 3-7 days. Muffins are best when not refrigerated as it can dry them out!
- Freeze: These muffins may be frozen for up to 3 months when wrapped in plastic wrap or foil and sealed well in an airtight freezer bag or container. To enjoy, thaw overnight in the refrigerator or on the counter.
How to reheat Panera Pumpkin Muffins
In a preheated 350° F (175° C) oven, place the muffins back into the muffin tin or on a baking sheet. Warm for 10-15 minutes and enjoy. Or if desired, place on a microwave-safe plate and heat at 70% in 30-second increments until warmed.
Frequently Asked Questions
Do Panera pumpkin muffins have dairy?
Panera pumpkin muffins used to be dairy-free, but they have since changed their ingredients to include dairy based ingredients. But you can easily adapt my Pumpkin cupcakes to be dairy-free and even vegan! Swap the butter for coconut oil or plant-based butter and use your favorite egg replacement or try using 2 small ripe mashed bananas.
How much sugar is in a Panera pumpkin muffin?
According to the Panera website, their pumpkin muffin has 40 grams of sugar, not to be confused with the pumpkin muffie which has 270 calories. Each pumpkin muffin contains 560 calories; my copycat version has 335 calories and 27 grams of sugar.
Do Pumpkin Muffins need to be refrigerated?
Refrigerating muffins and other quick bread type recipes can actually dry them out. Cover them well in an airtight container and leave them on the counter for 2-7 days. Freeze if needed up to 3 months.
How long are Panera muffins good for?
Typically they will last between 2-7 days depending on storage, house temperature and humidity. Pumpkin muffins are always best served warm or at least room temperature.
Does the muffin tin size matter?
As long as you adjust the cooking time, any size is great. Make jumbo, traditional muffin tops, mini muffins, and even a mini donuts Panera muffin would be great.
How to Serve Pumpkin Muffins
Serve Warm! Place a muffin on a microwave-safe plate, heat at 70% in 30-second increments, depending on your microwave, and serve with a generous pat of butter.
Instead of cornbread or biscuits, serve these delectable pumpkin muffins instead!
Gluten-Free Panera Pumpkin Muffin Recipe
I am a firm believer that somehow, every allergy or preference can be accommodated with home baking.
I have had great replacing the unbleached flour with ½ almond flour and ½ GF All-Purpose Flour <== my favorite mixture!
Recommended Equipment
- A sturdy mixing bowl will take you far in your kitchen. I love this batter mixing bowl, use it all the time and it’s handy to have a pouring spout. Also, a good spatula!
- Regular sized muffin tin or jumbo size muffin tin <== this is my favorite brand!
- The beauty of these tulip cupcake liners is they fit regular or jumbo sized tins, plus they keep everything inside and they are beautiful too!
More Fluffy Muffin Recipes to Enjoy
- Healthy Banana Streusel Muffin
- Honey Bran Muffins <<== a crazy popular muffin recipe, Mimi’s copycat!
- Healthy Strawberry Bread Muffins
More Copycat Recipes You’ll Love
- Copycat Cracker Barrel Chicken and Rice Recipe
- Copycat Crumbl Chocolate Chip Cookie Recipe {The Best}
- Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}
- Maple Pumpkin Scones {Starbucks Copycat}
- Cilantro Lime Rice {A Chipotle Copycat}
- Olive Garden Steak Alfredo (Copycat Recipe)
10+ Ways to Use Leftover Pumpkin Puree
- Make these incredible Copycat Noosa Pumpkin Yogurts — NOM!
- Add a tablespoon to your coffee or chai tea even! Stir in well!
- Stir it into your oatmeal for a delicious fall twist.
- Spread it like jam onto your favorite toast or bagel.
- Make a pumpkin milkshake, add a generous scoop, a little cinnamon and milk along with your vanilla ice cream and whir!
- Stir into soups to thicken or chili — nobody will even know!
- Add into pancake batter for the best pumpkin pancakes ever! Waffles too!
- Mix in butter or cream cheese for a delicious spread or cracker dip!
- Stir into apple cider or your favorite fall co*cktail for a pumpkin flare!
- Make a pumpkin pie smooth! YUM!
- Stir ¼ cup into your favorite pasta sauce, for a fall twist.
- Pumpkin bread of course!
- Stir into your favorite curry or hummus!
More Pumpkin Recipes
- Easy Pumpkin Dump Cake Recipe
- Soft Pumpkin Cookies {with Butterscotch Chips}
- Pumpkin Cheesecake Bars Recipe {with Streusel topping}
- Chocolate Pumpkin Graham Crisp {+ Video}
- Creamy Pumpkin Curry Soup
Whether you make the regular sized Panera Pumpkin muffins or the Jumbo pumpkin muffins, you are going to love this recipe and I’d love for you to share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Best Pumpkin Muffin Recipe (Copycat Panera)
Easy Panera Pumpkin Muffin recipe, a one bowl simple muffin recipe. Make regular or jumbo pumpkin muffins topped with buttery brown sugar crumb topping and a dusting of powdered sugar.
4.92 from 57 votes
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Prep Time: 15 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 33 minutes minutes
Servings: 12 people (1 regular muffin or ½ jumbo muffin)
Calories: 342kcal
Author: Kathleen Pope
Equipment
USA Muffin Pan (Cupcake Pan)
Ingredients
Crumb Streusel Topping
- ¾ cup unbleached all-purpose flour regular may be used
- ¼ cup granulated sugar I used all natural cane sugar
- ¼ cup brown sugar light or dark, I used light
- 1 teaspoon pumpkin pie spice Make your own (see notes)
- 6 tablespoons butter partially melted, or soft (see notes for dairy-free or vegan version)
Panera Pumpkin Muffins
- ½ cup vegetable oil I used avocado oil
- ½ cup granulated sugar I used organic cane sugar (reduce to ⅓ cup for high altitude)
- ½ cup brown sugar packed, light or dark (reduce to ⅓ cup for high altitude)
- 1 tablespoon honey
- 2 large eggs room temperature
- 1 cup pumpkin puree heaping or mounded, not pumpkin pie filling
- 1 ½ cups unbleached all-purpose flour I used organic (increase to 1 ¾ cups for high altitude)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder reduced to ½ teaspoon for high altitude
- 1 ½ teaspoons cinnamon ground
- 1 teaspoon pumpkin pie spice see notes on how to make your own
US Customary – Metric
Instructions
Preheat oven to 375° F (400° F for High altitude, then reduce to 375 once muffins are placed in the oven). Line pan with cupcake liners or spray well.
In a small bowl combine crumb topping ingredients, using a fork to stir until crumbly. Place in the fridge while you prepare the pumpkin muffin mixture.
In a large mixing bowl combine vegetable oil, sugars, honey, eggs, and canned pumpkin and whisk until smooth and creamy.
In a smaller bowl mix together dry ingredients, flour, salt, soda, baking powder cinnamon and pumpkin pie spice, whisk until combined.
Add dry ingredients to wet ingredients, folding with spatula to combine, do not overmix but make sure no flour streaks remain.
Place muffin liners in a 12 cup muffin tin or 6 jumbo liners in a jumbo muffin pan. (note that tulip lines will still fit jumbo muffin tin)
Scoop pumpkin muffin mixture using an ice cream scoop filling to ⅔ full. Remove the crumb topping from the fridge and break apart.
Using a tablespoon, spoon crumb topping onto top of each muffin evenly. Pressing down slightly into batter.
Bake regular muffins for 18-22 minutes and jumbo muffins for 25-30 minutes.
Remove from the oven when a toothpick inserted comes out clean or just a few moist crumbs. Important to allow pumpkin muffins to rest in the pan for 10 minutes on a cooling rack before removing them from the pan.
After 10 minutes, remove the muffins from the pan onto a cooling rack to cool completely, then sprinkle with powdered sugar.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Video
Notes
For variations & substitutions and other tips, be sure to refer back to the post above.
Store on counter in an airtight container for 3-7 days. Frozen: Wrapped individually in plastic wrap or foil, then placed in an airtight container, freeze up to 3 months. To enjoy, thaw overnight in the refrigerator or on the counter.
Rewarm in 350°F oven in muffin tin or baking sheet for 7-12 minutes until warm through, or in the microwave for 30-second bursts until warmed.
High Altitude Adjustments
- Preheat oven to 400° F (205° C) then REDUCE to 375° F (190° C) for baking
- Increase all-purpose flour to 1 ¾ cups (increase by ¼ cup)
- Decrease granulated sugar to ⅓ cup
- Decrease brown sugar to ⅓ cup
- Decrease baking powder to ½ teaspoon
Pumpkin Pie Spice Substitute
If you don’t have pumpkin pie spice, check out my recipe or replace it with: ¾ teaspoon cinnamon + ¼ teaspoon of each of these spices; ginger, allspice, cloves, or nutmeg (or some combination, omit spices you dislike, increase spices you love!)
Gluten-Free Panera Pumpkin Muffin recipe
Substitute the unbleached flour with ½ almond flour and ½ a good GF All-Purpose Flour <== my favorite mixture!
Dairy-Free or Vegan Pumpkin Muffins
Swap the butter for coconut oil or plant-based butter and use your favorite egg replacement or try using 2 small ripe mashed bananas.
Nutrition
Serving: 1regular muffin | Calories: 342kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 240mg | Potassium: 103mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3399IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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