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panera bread pumpkin muffin recipe

Pumpkin Muffin Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) packed brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 tbsp turbinado sugar

Method
 

  1. Heat oven to 425°F (220°C) and line a 6-cup jumbo muffin tin. Whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth, about 1 minute.
  2. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg for about 20 seconds until evenly combined.
  3. Pour the dry ingredients into the wet and fold with a spatula in 10 to 12 folds until just combined with no dry streaks remaining.
  4. Divide the batter among the 6 muffin cups, filling nearly to the rim, then sprinkle 2 tbsp turbinado sugar evenly over the tops.
  5. Bake at 425°F (220°C) for 5 minutes, reduce to 375°F (190°C), and bake another 17 to 19 minutes until a toothpick comes out with just a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a rack and serve warm.

Notes

The two-temperature method is worth the small effort of turning the dial partway through. If your oven runs hot, check the muffins at the 15-minute mark of the second bake. These freeze very well, so making a double batch is a reasonable idea if you have a second muffin tin.