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Panera pumpkin muffins

Panera Pumpkin Muffin Recipe Copycat

Linda Appiah
They are moist, delicious, and less sweet. If you want your home to begin to smell and feel like fall, then give this recipe a try.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 213 kcal


  • Crumb/ Streusel Topping
  • 2 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • cup all- purpose flour (43g)
  • 2 teaspoons honey
  • 1 tablespoon vegetable oil
  • Muffins
  • 1 ¾ cup all- purpose flour (210g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin spice
  • ½ teaspoon salt
  • ½ cup granulated sugar (100g)
  • I can pumpkin puree (1 ¾ cups/ 450g)
  • cup vegetable oil (72g/ 80ml)
  • 2 large eggs
  • I teaspoon vanilla extract
  • Topping
  • cup Powdered Sugar


  • Preheat the oven to 350°F or 180°C. Prepare the muffin pan with cupcake liners or pan release spread.
  • Crumb Topping
  • In a small bowl, combine all the ingredients for crumb topping and mix. Set aside
  • Muffins
  • In a separate medium bowl, combine flour, baking powder, baking soda, brown sugar, pumpkin spice, and salt. Mix and set aside.
  • In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
  • Add the pumpkin mixture to the flour mixture and mix until just combined. Do not over mix the batter since it might end up being tough and chewy. Any lumps will disappear after baking.
  • Use a large ice cream scoop or spoon and fill the muffin pans. The pans should be ¾ full to give the muffin a nice, rounded top. Add the crumb topping to the top of the batter.
  • Bake the muffins for 18-20 minutes or until a toothpick is inserted into the center of the muffins and comes out clean and dry. Remove them immediately to the cooling rack to cool completely.
  • Sprinkle with powdered sugar, Serve and enjoy


Add dried fruit/ toasted nuts or chocolate chips if you want. When using dried fruit, toss the fruit in flour and shake the excess off before adding to the batter. This will prevent the fruit from sinking to the bottom of the muffins when done.


Serving: 1gCalories: 213kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 235mgPotassium: 36mgFiber: 1gSugar: 13gVitamin A: 40IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword copycat panera pumpkin muffin, easy fall muffin, homemade pumpkin muffins
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