Who else finds themselves wandering into Panera just for their Pumpkin Muffins—and maybe a latte to “justify” the trip? If you’re anything like me, those jumbo, crumb-topped beauties have a direct line to your heart (and taste buds). But what if I told you that you could whip up Panera Pumpkin Muffins right in your own kitchen—no drive-thru needed? Yes, this Copycat Pumpkin Muffin Recipe is that good.

Life’s busy, we know. Whether you’re juggling back-to-school chaos or managing your ever-growing to-do list, sometimes you just need a bakery-style treat to sweeten the day. This recipe delivers everything you love about those Jumbo Pumpkin Muffins: tender, spiced crumb, a crunchy cinnamon-sugar topping, and a snowy dusting of powdered sugar—all without the bakery price tag.

So, grab your muffin tin (make it jumbo-sized!) and let’s bake up a batch of coziness.

Why You’ll Love These Panera Pumpkin Muffins

These Panera Pumpkin Muffins aren’t just any muffins—they’re the perfect blend of café charm and homemade love. Here’s why they’re about to be your new favorite:

Jumbo size for maximum muffin-top happiness.
A buttery crumb topping that adds bakery-level texture.
Perfectly spiced with pumpkin pie spice (because fall vibes are a year-round mood).
This copycat Pumpkin Muffin recipe comes together with simple pantry staples.

Ingredients You’ll Need

For the Crumb Topping:

1/3 cup all-purpose flour
2 tbsp granulated sugar
2 tsp honey
1/4 tsp ground cinnamon
1 tbsp vegetable oil

For the Muffins:

1 3/4 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1 1/4 cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil
2 large eggs

For Topping:

Powdered sugar, for dusting

How to Make Copycat Panera Pumpkin Muffins

Preheat & Prep
Set your oven to 375°F. Line a jumbo muffin pan with 6 paper liners. (Standard muffin pans work too—just reduce the baking time a bit.)
Make the Crumb Topping
In a small bowl, combine flour, sugar, honey, cinnamon, and vegetable oil. Use a fork to mix until crumbly bits form. Set aside for later sprinkling.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt until blended.
Whisk Wet Ingredients
In a medium bowl, whisk sugar, pumpkin puree, vegetable oil, and eggs until smooth and well mixed.
Combine Wet & Dry
Gently fold the wet mixture into the dry ingredients using a spatula. Stir just until the flour disappears—overmixing is the enemy of fluffy muffins.
Fill & Top
Spoon the batter into the muffin liners, filling them nearly to the top. Generously sprinkle each with the prepared crumb topping.
Bake to Perfection
Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean from the center.
Cool & Dust
Let the muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely. Once cooled, dust with powdered sugar for that Panera-style finishing touch.

Baking Tips for Jumbo Pumpkin Muffins

Don’t skip the crumb topping—it’s the signature touch that makes these crumb topping muffins bakery-worthy.
Fill the muffin liners high; the magic happens in that glorious muffin top.
To avoid dense muffins, gently fold the batter. No aggressive stirring allowed!
If you’re using standard muffin tins, check for doneness at 18-20 minutes.
Want an extra indulgence? Add a sprinkle of chopped pecans to the topping for a nutty crunch.

A Personal Muffin Tale

These muffins bring back memories of Saturday mornings when my family would pile into the car, still in pajamas, and head to Panera for breakfast. But with three kids and a coffee habit to maintain, those “quick” breakfast runs added up! That’s when I decided to recreate our favorite Jumbo Pumpkin Muffins at home. After a few trials (and a lot of taste-testing), this version became a weekend staple. Now, it’s part of our cozy traditions, minus the drive-thru.

What to Serve with Panera Pumpkin Muffins

These muffins are a star all on their own, but if you’re building a brunch spread, they play well with others. Serve them alongside a creamy latte or a hot cup of chai tea for the ultimate café-at-home experience. For a savory balance, pair with a fluffy veggie omelet or avocado toast. Hosting guests? Arrange the muffins on a platter with fresh fruit and a bowl of honey yogurt dip for a Pinterest-worthy presentation. And don’t forget—these muffins are just as dreamy for dessert, warmed up with a scoop of vanilla bean ice cream.

How to Store Your Pumpkin Muffins

Here’s how to keep your Panera Pumpkin Muffins bakery-fresh:
Store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, pop them into the freezer! Just wrap each muffin individually in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. When you’re ready for a muffin fix, reheat in the microwave for about 20-30 seconds, or let them thaw at room temp. (Pro tip: add a fresh dusting of powdered sugar after reheating for that fresh-baked look!)

FAQs About Copycat Panera Pumpkin Muffins

Can I use canned pumpkin pie filling instead of pumpkin puree?

I’d skip it. Pumpkin pie filling is pre-sweetened and spiced, which would throw off the balance. Stick with pure pumpkin puree.

How do I make these muffins gluten-free?

Swap in a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.

Can I make these in a standard muffin pan?

Absolutely! You’ll get about 10-12 smaller muffins. Just reduce the baking time to around 18-20 minutes.

How do I get that perfect crumb topping to stay on?

Press the crumbs gently into the batter before baking. This helps them “stick” during rising.

Bake Bakery-Style Muffins at Home with This Copycat Recipe

There’s nothing quite like the satisfaction of pulling a batch of warm, crumbly Panera Pumpkin Muffins out of your own oven. This copycat Pumpkin Muffin recipe captures everything you adore from the café version—right down to the sugary dusting on top. It’s a cozy kitchen project that doesn’t require a pro baker’s skillset, just a bit of love (and maybe a double batch because they disappear fast!). So, next time the muffin cravings hit, you know exactly what to do.

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Panera Pumpkin Muffins

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 6 jumbo muffins 1x
Diet: Vegetarian

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Description

These Copycat Panera Pumpkin Muffins are bakery-style jumbo muffins featuring a soft, spiced pumpkin crumb, buttery cinnamon-sugar topping, and a snowy dusting of powdered sugar. Easy to make at home, these muffins bring cozy café vibes to your kitchen—perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

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