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panera bread pumpkin muffin recipe

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Enjoy the delicious taste of Panera Bread's pumpkin muffins with this easy recipe. Moist, spiced pumpkin muffins topped with a cinnamon streusel and optional glaze make for the perfect fall treat.

Ingredients

Scale

For the Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk
  • 1 teaspoon vanilla extract

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed

Optional Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Prepare the Muffin Batter:
    • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
    • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
    • In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
    • Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Make the Streusel Topping:
    • In a small bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon.
    • Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Assemble and Bake:
    • Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
    • Sprinkle the streusel topping evenly over the batter.
    • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Optional Glaze:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
    • Drizzle the glaze over the cooled muffins.

Notes

  • Ensure the pumpkin puree is not pumpkin pie filling for the best flavor and texture.
  • Adjust the spices to taste if you prefer a stronger or milder flavor.

Nutrition

Find it online: https://camilarecipes.com/panera-bread-pumpkin-muffin-recipe/