Copycat Panera Pumpkin Muffins – Soft Bakery-Style

Panera Pumpkin Muffins are a seasonal favorite, but if you’re like me, you might have been disappointed to find out they were discontinued a few years ago. There is something about these muffins that screams fall, soft, tender, and perfectly spices, and don’t get me started on that irresistible sweet streusel topping. So I decided to recreate them at home, and let me tell you! These homemade muffins hit all the same notes.

Why wait for someone else when you can make them yourself!? These Copycat Panera Bread Pumpkin Muffins deliver a fluffy, moist crumb, warm cinnamon and pumpkin flavors , and a sweet crunchy streusel topping that will make every bite feel like fall in your kitchen.

And the best part? They’re surprisingly simple to whip up right in your own kitchen. Forget standing in line or paying bakery prices ever again. Whether you’re meal-prepping breakfast for the week, baking for a fall brunch, or just craving a cozy afternoon treat with your coffee, these Panera Bread copycat pumpkin muffins are guaranteed to become a seasonal favorite you’ll come back to year after year.

Since you are here and love muffin recipes, check out this Starbucks Pumpkin Cream Cheese Muffins Copycat, this Moist Double Chocolate Muffins Recipe, these Crumbl Blueberry Muffin Cookies with Streusel, this Lemon Raspberry Muffins Recipe, or these Crumbl Pumpkin Muffin Top Cookies.

Ingredients for this copycat Panera Bread pumpkin muffin recipe

Here are the ingredients you will need to make this easy copycat recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

Muffins

• All-purpose Flour: creates the structure and body of the muffins.
• Baking Soda and Baking Powder: help the muffins rise by reacting with the acidic ingredients like pumpkin.
• Salt: balances the sweetness and enhances all the warm flavors.
• Pumpkin Pie Spice: brings a blend of warm spices (like ginger and cloves) for a true fall flavor.
• Cinnamon and Ground Nutmeg: are added on top of the pumpkin spice to deepen the flavor even more.
• Brown Sugar and Granulated Sugar: sweeten the other ingredients.
• Neutral Oil: like vegetable oil keeps the muffins moist and tender without adding extra flavor.
• Eggs: bind the batter together and add structure and richness.
• Pure Pumpkin Puree: provides natural sweetness, moisture, and that signature pumpkin flavor.
• Milk: lightens the batter and helps create a smooth, uniform texture.
• Vanilla Extract: enhances the overall flavor and rounds out the spices beautifully.

Streusel Crumb Topping

• Brown Sugar: gives the topping sweetness and a caramelized crunch.
• All-purpose Flour: helps bind the streusel and gives it that crumbly texture.
• Salt: balances the sweetness in the topping.
• Cinnamon: adds warm spice to the streusel for extra flavor.
• Cold Unsalted Butter: creates that crisp, buttery crumble that bakes into the perfect streusel topping.
• Powdered Sugar: adds a light, sweet finishing touch after baking for a bakery-style look.

How to make Panera Bread pumpkin muffins

This is how you can make the best pumpkin muffins. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. In a small bowl, stir together the brown sugar, flour, salt, and cinnamon. Cube the cold butter and add it to the streusel mixture with a fork or your fingertips until it looks sandy and crumbly. Chill in the fridge until ready to use.

2. Preheat your oven and line a 12-cup muffin tin with paper liners. Lightly spray the tops of the muffin pan with nonstick spray. This prevents the muffin tops from sticking as they rise.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg until evenly combined.
4. In a separate large bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, milk, vanilla, and oil until smooth and glossy.

5. Add the flour mixture to the wet pumpkin mixture and gently fold together with a spatula until no dry streaks remain. Be careful not to overmix. A few small lumps are fine.

6. Divide the muffin batter evenly among the muffin liners. Sprinkle a generous layer of the chilled streusel over each muffin.
   • For tall, bakery-style muffins, stagger them in your 12-hole muffin tin. Place a muffin in every other hole so that each muffin has an empty hole next to it. This extra space allows the muffins to rise fully without spreading into each other. Only sit muffins fit per pan this way, but you can bake the remaining six afterwards.
7. Bake at a high heat for 5 minutes to help the muffins rise high. Then (without opening the oven) reduce the temperature and continue baking until a toothpick inserted in the center comes out clean.
8. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the top of the muffins with powdered sugar for that classic Panera-style finish.

Why do you need to make these copycat Panera pumpkin muffins?

• They really taste just like Panera’s, or maybe even better 😉
• Easy to make at home and way cheaper than from the store.
• Perfect for cozy fall mornings as a breakfast with a cup of coffee or an afternoon snack.
• Bakery-worthy texture and flavor in the comfort of your own kitchen. You’ll have a sense of pride and feel like a professional after.

Frequently asked questions – FAQ

Can I use canned pumpkin pie filling instead of puree?

No unfortunately, you can not. The two are completely different and would give a totally different end result if swapped for one another.

Why do we have two different baking temperatures?

That first 5-minute bake at 425°F gives your muffins the signature bakery-style dome (let’s be honest, that’s the best part). Lowering the heat afterward ensures they cook through without drying out.

Why does butter need to be cold for streusel?

Keeping the butter cold when mixing your streusel crunchy topping helps create distinctly round and crunchy crumbs, rather than a flat, greasy layer.

How do I ensure the Panera Bread pumpkin muffins come out moist?

Great question, because dry muffins are the worst. A couple of things to pay attention to are not over mixing the batter, measuring your flour carefully, and not over baking them. Besides that, there is so much moisture in all of the other ingredients that the rest should take care of itself.

What flavor variations or substitutions can I try?

• Chopped nuts like walnuts or pecans add a fun texture. Toast them on a pan first before adding them to the batter for a stronger flavor.
• Fold in chocolate chips and serve the muffins warm for gooey and melty pockets of deliciousness.
• Adding dried cranberries or raisins is a great addition to help with moisture and a unique texture.
• Leave the streusel off and add a frosting instead to make delicious pumpkin cupcakes.

How do I store leftover Panera Bread pumpkin muffins?

First and foremost, put your muffins in an airtight container. Keeping them out at room temperature on the kitchen counter will keep them moist but they will only last for 3 days. Storing them in the fridge for up to 5 days can be more ideal, but you should reheat before eating.

How do I freeze for longer storage?

Wrap each cooled muffin individually in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds before eating.

Can I use this batter for mini muffins?

Of course! I’m not positive on the baking time since I didn’t try it myself. But you could try baking at 350°F and start checking for doneness at the 10-minute mark since minis bake fast.