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)

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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Instructions

Preheat the oven to 350°F and line a muffin pan with liners or parchment squares.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine wet and dry ingredients, stirring just until no flour streaks remain. Do not overmix.
For the streusel, mix cold butter, brown sugar, flour, and cinnamon until crumbly.
Divide batter among muffin cups (½ cup for jumbo, ¼ cup for regular), and sprinkle with streusel.
Bake for 25–30 minutes (jumbo) or 18–23 minutes (regular), or until a toothpick comes out clean.
Cool in pan for 10 minutes, transfer to wire rack, and dust with powdered sugar before serving.

Notes

Add chocolate chips or nuts for extra flavor and texture.
Swap some flour for whole wheat flour or use coconut oil for a healthier version.
Use flax eggs and plant-based butter for a vegan alternative.
Freeze muffins for up to 3 months and reheat in the microwave for 15 seconds.
For bakery-style domes, bake at 375°F for 5 minutes, then reduce to 350°F.

Author: Amelia
Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 jumbo muffin
Calories: 546
Sugar: 37g
Sodium: 310mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg