Description
Delight in these homemade Panera Pumpkin Muffins, featuring a soft and moist texture, warm spices, and an optional cream cheese filling, perfect for fall.
Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
1 ½ cups granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)
½ cup all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ cup cold unsalted butter
¼ cup chopped walnuts or pecans (optional)
4 ounces cream cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, spices, and salt.
- In another bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in nuts if using.
- For the streusel, combine flour, brown sugar, granulated sugar, cinnamon, and cold butter in a bowl and mix until crumbly. Stir in nuts if using.
- Fill each muffin cup ¾ full with the batter and sprinkle streusel on top.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- For optional cream cheese filling, beat cream cheese, powdered sugar, and vanilla until smooth. Once muffins are cool, fill them with the cream cheese mixture if desired.
Notes
Ensure you use pumpkin puree and not pumpkin pie filling for the best flavor. Muffins can be stored in an airtight container for up to 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3
Keywords: Panera Pumpkin Muffins Copycat, pumpkin muffins, fall recipes, bakery style muffins