Panera Pumpkin Muffins
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If you've ever ordered a Panera Pumpkin Muffin, you know it's jumbo, tender, and crowned with a sweet cinnamon streusel and snowy powdered sugar. While it’s not always on the menu, the good news is you can bake this copycat version at home anytime, with all the cozy fall flavors you love.
If you love this cafe or fall copycat recipes, don’t miss our Panera Autumn Squash Soup Recipe!
Recipe Overview
- Prep: 10 minutes
- Bake: 25 minutes (depending on muffin size)
- Yield: 6 jumbo or 14-16 standard muffins
- Skill: Easy
What I Love About This Recipe
There are few things more comforting than baking pumpkin muffins on a cool autumn morning. These remind me of slipping into a cozy sweater and pouring that first cup of coffee while the kitchen fills with warm, spiced aromas.
Here's why you'll love them:
- Bakery-style at home: Tall, tender muffins with a crunchy streusel crown, just like Panera.
- The spice blend: Cinnamon, pumpkin pie spice, and a hint of cardamom that makes them taste truly special.
- Perfectly seasonal: When Starbucks’ Pumpkin Spice Latte appears on the menu, I’m thinking about my next batch of pumpkin muffins. While these Panera pumpkin muffins are next-level delicious, I also love to make Healthy Pumpkin Muffins for everyday mornings, or Coconut Pumpkin Pecan Muffins for coffee-shop flair. This recipe sits right in the middle: classic, cozy, and bakery-worthy.
- Freezer-friendly: Bake once, freeze, and enjoy pumpkin season a little longer.
Jump to:
Ingredients
Here are the key ingredients you’ll need:
- Pumpkin purée: Be sure to use pure pumpkin (not pie filling). Each brand can vary slightly in thickness-if yours seems watery, I share a fix in the recipe notes.
- Oil: A neutral oil (like canola or avocado) keeps the crumb extra moist, even days later.
- Brown + granulated sugar: The mix creates both structure and depth of flavor.
- Warm spices: Cinnamon and pumpkin pie spice lead the way, but the pinch of cardamom adds a café-level nuance you'll taste in every bite.
- Streusel topping: A mix of flour, sugar, cinnamon, and butter-plus a drizzle of honey to give it that crunchy, Panera-like crown.
- Powdered sugar: The final dusting is the detail that makes these muffins instantly recognizable.
For leftover pumpkin puree recipe ideas, try this easy and delicious 2-minute pumpkin mug cake, or there is always a pumpkin spice latte to be enjoyed!
Instructions
Follow these simple steps to create the pumpkin muffin of your dreams! Begin by preheating the oven to 375°F and lining the muffin cups of a jumbo muffin tin or standard-size muffin pan.
- Step 1: Make streusel. Whisk flour, sugar, cinnamon, and salt. Work in the butter with a fork until coarse crumbs form; drizzle in the honey and toss until well combined.
- Step 2: Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and cardamom.
- Step 3: Mix wet ingredients. In a large bowl, whisk sugars, pumpkin, oil, eggs, and vanilla until smooth.
- Step 4: Make the batter. Fold in the dry ingredients just until no flour streaks remain. Rest the batter 5-10 minutes to hydrate (for taller domes).
- Step 5: Fill the muffin cups. Portion the batter into prepared muffin cups until ⅔ full; mound with streusel (about 2 tablespoon per jumbo or 1 heaping tablespoon per standard), pressing lightly so it adheres.
- Step 6: Bake. Bake the jumbo muffins for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. For standard-size muffins, bake 18-22 minutes.
Hint: Let the pumpkin muffins cool completely before sifting powdered sugar over the tops. Otherwise, it will melt into the streusel topping!
Substitutions & Variations
- Skip the sugar dusting: For a less-sweet finish, omit the powdered sugar.
- Add-ins: Chopped walnuts, pecans, or even chocolate chips can be added under the streusel.
- Dairy-free option: Use a plant-based butter in the streusel.
Tips You'll Want to Bookmark
- Fill the liners generously. Panera-style muffins are tall, so fill the cups at least 3/4 full!
- Use room-temperature eggs for the best rise.
- Don't overmix once you add the dry ingredients; this keeps the crumb tender.
- Let the batter rest for 5-10 minutes before baking; this small step helps create taller muffin domes.
- Chill the streusel before topping so it bakes into craggy clumps instead of melting into the muffin.
Storage
Store these Panera Pumpkin Muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze in an airtight freezer container (without the powdered sugar) up to 3 months. Dust with sugar after thawing to prevent it from dissolving.
Recipe FAQs
Resting the batter allows the flour to fully hydrate and the leaveners to activate, which creates taller, more evenly domed muffins. It's a small bakery trick that makes a big difference.
Yes! This recipe makes 6 jumbo or about 14-16 standard muffins. The batter is versatile-just adjust the bake time (18-22 minutes for standard; 26-30 for jumbo).
Cardamom is often overlooked in pumpkin spice blends, but it's used in bakery recipes for its warm, floral note. It doesn't overpower but subtly elevates the pumpkin flavor-worth keeping in!
It's optional, but honey adds moisture and caramelization, creating larger, crunchy clumps that mimic Panera's streusel texture. Without it, the topping will still be delicious but slightly finer.
They'll keep in an airtight container at room temperature for 2-3 days. For longer storage, freeze them (without the powdered sugar) up to 3 months. Dust with sugar after thawing so it doesn't dissolve.
Absolutely. Bake and cool completely, then freeze. Defrost at room temperature and add the sugar dust just before serving. They taste bakery-fresh.
More Muffin Recipes
Looking for other muffin recipes like this? Try these:
Pairing
For a fall treat, serve pumpkin muffins with spreads like cinnamon honey butter, or pair them with savory sides like eggs and bacon for breakfast. Complement them with warm beverages such as coffee, cider, chai, or cinnamon tea.
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Panera Pumpkin Muffins Recipe
Equipment
Ingredients
Streusel
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 2 tablespoons honey
- 4 tablespoons unsalted butter softened (not melted)
Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 1/8 teaspoon ground cardamom
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin purée (not pie filling)
- 3/4 cup neutral oil like vegetable or avocado oil
- 2 large eggs room temp
- 2 teaspoons vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a jumbo (6-cup) or standard (12-cup) muffin tin.
Make the Streusel
- In a bowl, whisk flour, sugar, cinnamon, and salt. Work in the butter with a fork until coarse crumbs form; drizzle in the honey and toss until well combined. Refrigerate 10 minutes to firm. (Chilling helps preserve crags.)
For the Muffins
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and cardamom.
- In a large bowl, whisk sugars, pumpkin, oil, eggs, and vanilla until smooth. Fold in the dry ingredients just until no flour streaks remain. Rest the batter 5-10 minutes to hydrate (for taller domes).
- Portion the batter into prepared muffin cups until ⅔ full; mound with streusel (about 2 tablespoon per jumbo or 1 heaping tablespoon per standard), pressing lightly so it adheres.
- Bake the jumbo muffins for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. For standard-size muffins, bake 18-22 minutes. The muffin tops should be set and have a deeply crackled surface. Avoid overbaking these muffins.
- Cool 10 minutes in pan, then to transfer to a rack to cool completely. Sift powdered sugar over the top before serving.
Notes
- Pumpkin: Brands vary in moisture. If your purée is loose, whisk in 1-2 tablespoon flour to the batter
- Honey in Streusel: This helps to promote larger, crunchy clumps that mimic the café muffin's crown.
- Muffin Size Guide: This batch yields 6 jumbo or 14-16 standard muffins. For jumbo height, fill liners high and bake on the center oven rack.
- Storage/Freezing: Store these muffins in an airtight container at room temperature for 2-3 days; freeze for up to 3 months. Dust with sugar after thawing to prevent it from dissolving.
- Nutritional information below is calculated for standard-size muffins.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m a huge pumpkin muffin fan, especially in the Fall. I usually like those from Panera or Starbucks, but these win the day. We made these to “kick off” the season, and loved them. So good!
So glad you enjoyed them! Thank you for trying the recipe and letting us know.
When the first leaf begins to turn (or maybe even before) I’m making pumpkin muffins. This recipe is special! Filled with autumnal flavors easy to make, and even a little decadent. Whether baking a jumbo size or standard size, that crumble topping makes them utterly delicious!!