Description
These Copycat Panera Pumpkin Muffins are soft, bakery-style muffins made with real pumpkin puree and warm fall spices, topped with a buttery streusel crumble. Perfect for breakfast or a cozy treat, this homemade pumpkin muffin recipe brings the iconic café favorite to your kitchen.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
½ cup brown sugar
½ cup granulated sugar
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
⅓ cup all-purpose flour
3 tablespoons brown sugar
½ teaspoon cinnamon
3 tablespoons cold butter, cubed
Instructions
1. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
2. In a separate bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
3. Pour the wet ingredients into the dry and stir until just combined; do not overmix.
4. For the streusel, mix flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly.
5. Divide the batter into a lined muffin tin, filling each cup ¾ full.
6. Top each muffin with a generous sprinkle of the streusel topping.
7. Bake at 350°F (175°C) for 20–25 minutes or until a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins taste even better the next day as the flavors deepen.
Don’t overmix the batter—it keeps the muffins light and fluffy.
Use cold butter for the streusel so it bakes into perfect crumbles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg