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Panera Bread Pumpkin Muffin (Copycat Recipe)

Irresistibly Easy Panera Bread Pumpkin Muffin Copycat Recipe

Course: Everyday Sweet
Cuisine: American
Keyword: copycat recipe, easy muffins, Fall Baking, homemade muffins, Panera Bread Pumpkin Muffin, pumpkin muffins
Prep Time: 15 minutes
Cook Time: 21 minutes
Cooling Time: 10 minutes
Total Time: 46 minutes
Servings: 12 muffins
Calories: 200kcal
This Panera Bread Pumpkin Muffin (Copycat Recipe) is a delightful treat that captures fall flavors in every bite.
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Equipment

  • Muffin tin
  • Mixing bowls
  • Measuring cups
  • Whisk
  • Spatula
  • Oven

Ingredients

For the Muffin Batter

  • 2 cups All-Purpose Flour For fluffier texture, try using bread flour.
  • 1 cup Brown Sugar Can substitute with white sugar.
  • ½ cup Honey Maple syrup can be used.
  • 1 teaspoon Cinnamon Consider adding nutmeg for extra spice.
  • ½ cup Vegetable Oil Melted butter works as a swap.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Pumpkin Spice Homemade blend or individual spices are fine.
  • ½ teaspoon Kosher Salt Sea salt is a suitable alternative.
  • 1 cup Pumpkin Puree Avoid using pumpkin pie filling.
  • 2 large Eggs Use flaxseed for a vegan option.

For the Streusel Topping

  • ½ cup Butter Coconut oil can substitute for dairy-free.
  • ½ cup Brown Sugar White sugar can be used if necessary.
  • 1 teaspoon Cinnamon Add a pinch for extra spice.
  • 1 cup All-Purpose Flour Whole wheat flour can add a nutty flavor.

Instructions

Baking Instructions

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  • Mix the streusel topping ingredients in a small bowl until they resemble wet sand, then set aside.
  • Whisk the dry ingredients together in a large bowl: flour, sugars, baking powder, baking soda, pumpkin spice, and salt.
  • Combine the wet ingredients in a measuring cup: pumpkin puree, vegetable oil, and eggs.
  • Fold the wet ingredients into the dry ingredients gently until just incorporated.
  • Spoon the batter into the muffin cups, filling each about three-quarters full. Top each muffin with the prepared streusel.
  • Bake for 19-21 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.
  • Optional: Dust with powdered sugar before serving.

Notes

For best results, mix gently, use tall liners for a bakery-style muffin, and store in an airtight container for freshness.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg