Panera Pumpkin Muffin Copycat Recipe

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For the muffins:

  • vegetable oil – they use palm oil, I swapped for vegetable oil

  • granulated sugar

  • honey

  • large eggs

  • canned pumpkin – be sure to get pumpkin puree and not pumpkin pie filling

  • all-purpose flour

  • salt

  • baking soda

  • baking powder

  • cinnamon

  • ground ginger

  • pumpkin pie spice

For the topping:

  • cold butter

  • granulated sugar – you could swap brown sugar here if you like

  • all-purpose flour

  • cinnamon

  • honey

  • salt

  • powdered sugar

Instructions:

  • Preheat oven to 375º

  • In a medium bowl, stir together the oil, sugar, honey, eggs and pumpkin in a bowl. Set aside.

  • In a separate large bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, ginger and pumpkin pie spice.

  • Add the pumpkin mixture to the flour mixture and stir just until combined.

  • Spoon the batter into muffin pans that have been sprayed with cooking spray.

    • This makes 12 Texas sized or 18 regular sized muffins

    • You can use parchment paper liners – but I just find it easier to spray with cooking spray and go right in the pan.

  • In a small bowl, cut the butter into the flour and sugar with a fork. Mix until it resembles crumbs and the butter is in small pieces. Add honey, cinnamon and salt and mix again.

  • Divide the streusel crumb topping between the muffins, spoon it over the unbaked batter. (This makes those PERFECT muffin tops!)

  • Bake the muffins until the cupcakes have risen and a toothpick inserted in the center comes out clean.

    • Jumbo muffins– 25 minutes (oven)

    • Regular sized muffins – 18 minutes (oven)

    • Regular sized muffins – 13 minutes (air fryer)

    • Mini donuts – 10 minutes (oven)

  • Allow the muffins to cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.

  • Once the muffins are cool, use a handheld sifter, shake powdered sugar over top.