Description
These Copycat Panera Pumpkin Muffins deliver the perfect balance of moist pumpkin flavor and warm spices, topped with a crunchy cinnamon sugar crust. Easy to prepare and ideal for autumn breakfasts or snacks, these muffins mimic the beloved bakery favorite with simple pantry ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Topping
- 2 tablespoons cinnamon sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, gently folding until just combined to avoid overmixing which can cause dense muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Add Topping: Sprinkle the topping of cinnamon sugar generously over each muffin to create a crunchy, flavorful crust once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool the Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which prevents sogginess at the base.
Notes
- Ensure not to overmix the batter to keep muffins light and fluffy.
- You can substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- Use fresh pumpkin puree or canned 100% pumpkin for best results.
- Adjust cinnamon sugar topping amount according to your preferred sweetness and crunchiness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
