Name: Panera Pumpkin Muffins
Prep time: 35 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground nutmeg; 1 teaspoon ground ginger; ½ teaspoon ground cloves; 1 teaspoon salt; 1 cup granulated sugar; 1 cup light brown sugar, packed; 2 cups pumpkin puree; 1 cup neutral oil; 3 large eggs; 2 teaspoons vanilla extract; ¼ cup unsalted butter, chilled; ½ cup light brown sugar, packed (for streusel); ½ cup all-purpose flour (for streusel); 1 teaspoon ground cinnamon (for streusel); ¼ cup powdered sugar (for decoration)

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These Panera pumpkin muffins are one of my favorite fall treats. They’re soft, moist, and filled with cozy pumpkin spice flavor, then topped with a buttery streusel that gives them the perfect crunch. I love enjoying one of these warm muffins with a cup of coffee on a crisp autumn morning—it’s like a little piece of bakery heaven right from my own kitchen. Panera Pumpkin Muffins

Why You’ll Love This Recipe

I love this recipe because it captures everything I enjoy about Panera’s pumpkin muffins—sweet, spiced, and comforting. The ingredients are simple pantry staples, and the process is easy enough for any home baker. I also like that I can make a big batch to freeze and reheat later. And honestly, I think these taste even better than the bakery version!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
2 cups pumpkin puree
1 cup neutral oil
3 large eggs
2 teaspoons vanilla extract

For the Streusel & Decoration:

¼ cup unsalted butter, chilled
½ cup light brown sugar, packed
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup powdered sugar, for decoration

Directions

I start by preheating the oven to 350°F and lining my muffin pan with liners or parchment squares.
In a large bowl, I whisk together the flour, baking powder, baking soda, and spices until everything is well combined.
In another bowl, I whisk the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
I pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix—some lumps are fine.
To make the streusel, I mash the cold butter with brown sugar, flour, and cinnamon until it forms a crumbly paste.
I divide the batter evenly among the muffin cups—½ cup for jumbo muffins or ¼ cup for regular size—and sprinkle the streusel on top.
I bake the muffins for 25–30 minutes for jumbo or 18–23 minutes for regular ones. They’re ready when a toothpick inserted in the center comes out clean.
After letting them cool for 10 minutes in the pan, I transfer them to a wire rack and dust the tops with powdered sugar before serving.

Servings and Timing

This recipe makes 12 jumbo muffins or 24 regular muffins. Prep time is about 35 minutes, and baking takes around 25–30 minutes, so the total time is roughly 1 hour. Each jumbo muffin has around 546 calories.

Variations

I like to experiment with different add-ins to make these muffins my own. Sometimes I mix in chocolate chips or chopped nuts for extra texture. When I want a healthier version, I swap part of the flour with whole wheat flour or use coconut oil instead of neutral oil. I’ve also made a vegan variation by using flax eggs and plant-based butter, and it turned out just as delicious.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3–5 days. If I want to store them longer, I freeze them for up to 3 months. When I’m ready to enjoy one, I let it thaw at room temperature or pop it in the microwave for about 15 seconds to bring back that fresh-baked warmth. I avoid refrigerating them because that tends to make them dry out faster.

FAQs

How can I make these muffins dairy-free?

I simply replace the butter in the streusel with a dairy-free alternative like vegan margarine. The rest of the muffin batter is already dairy-free.

Can I use homemade pumpkin puree instead of canned?

I prefer using canned pumpkin puree because it’s thicker and more consistent, but if I use homemade puree, I make sure to strain out excess liquid so the muffins don’t turn soggy.

Why did my muffins turn out dense?

When I overmix the batter, it tends to make the muffins dense. I make sure to stir just until the flour is incorporated.

Can I make mini muffins with this recipe?

Yes, I can! I reduce the baking time to about 12–14 minutes for mini muffins, keeping an eye on them since oven times may vary.

How do I get that bakery-style dome on my muffins?

I fill the muffin cups almost to the top and start baking at 375°F for the first 5 minutes, then lower the temperature to 350°F to finish. This helps the tops rise beautifully.

Conclusion

I love how these Panera pumpkin muffins bring the cozy flavors of fall right into my kitchen. They’re soft, spiced, and perfectly sweet with that irresistible streusel crunch. Whether I’m baking them for my family or freezing a batch for later, they never last long in my house. This recipe truly captures everything I love about a bakery-style muffin—warm, comforting, and made with simple ingredients.