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panera pumpkin muffin recipe

Panera Pumpkin Muffins Recipe

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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 3 tbsp packed brown sugar
  • 3 tbsp cold unsalted butter, cubed
  • 1/4 tsp ground cinnamon
  • 3 tbsp raw pepitas

Method
 

  1. Preheat the oven to 375°F (190°C), line a 12-cup muffin tin, and whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl.
  2. In a separate bowl, whisk the pumpkin puree, eggs, oil, and vanilla until smooth.
  3. Fold the wet mixture into the dry ingredients just until combined, then divide the batter among the 12 liners, filling almost to the top.
  4. Rub the streusel flour, brown sugar, cold butter, and cinnamon together into clumps, sprinkle over the batter, and scatter the pepitas on top.
  5. Bake for 20 to 22 minutes until a toothpick comes out clean, then cool in the tin for 5 minutes before moving to a rack.

Notes

If your kitchen is warm, chill the streusel mixture for a few minutes before topping the muffins so the butter stays firm and bakes up crumbly instead of melting flat. These muffins are best the day they're made but hold their texture well for a couple more days at room temperature.