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Panera Pumpkin Muffin Recipe Easy Bakery-Style Fall Muffins

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These bakery-style Panera pumpkin muffins are soft, moist, and packed with cozy fall spices, featuring a high domed top and a crackly sugar finish. Perfect for breakfast, brunch, or a comforting snack, they come together quickly with pantry staples and can be easily adapted for gluten-free or dairy-free diets.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 teaspoons vanilla extract
  • Turbinado sugar or sanding sugar, for topping
  • Optional: 1/2 cup (60g) chopped pecans or walnuts
  • Optional: 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined and no lumps remain.
  3. In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined; do not overmix.
  5. If using, fold in chopped nuts or chocolate chips.
  6. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle tops generously with turbinado or sanding sugar.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven. Continue baking for 15-17 minutes, or until tops are domed and a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter to keep muffins tender. The initial high baking temperature creates domed tops. Muffins can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 3 days or freeze for up to 2 months. Let cool completely before freezing. Sprinkle generously with turbinado sugar for a true bakery-style crunch.

Nutrition

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