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

Scale

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

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Instructions

Preheat oven to 375°F (190°C). Line a jumbo muffin tin with 6 paper liners.
Make the crumb topping by mixing flour, sugar, honey, cinnamon, and oil with a fork until crumbly. Set aside.
In a large bowl, whisk flour, baking powder, pumpkin pie spice, and salt.
In a separate bowl, whisk together sugar, pumpkin puree, oil, and eggs until smooth.
Gently fold the wet ingredients into the dry mixture until just combined; do not overmix.
Divide batter evenly into muffin liners, filling nearly to the top. Sprinkle with crumb topping, pressing gently to adhere.
Bake for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack. Once completely cooled, dust with powdered sugar.

Notes

For standard-size muffins, reduce baking time to 18-20 minutes.

Ensure crumb topping adheres by pressing it lightly into the batter before baking.

Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheat muffins and dust with fresh powdered sugar after warming.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: 6 jumbo muffins
Method: Baking
Cuisine: American