Panera Bread Pumpkin Muffin – Copycat Recipe
Enjoy the warm and comforting flavors of fall with these delightful pumpkin muffins that replicate the beloved Panera Bread version. Perfect for breakfast or a snack, these muffins are moist, flavorful, and packed with pumpkin goodness! 🍂🎃
Recipe Details
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| Servings | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 tsp 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 the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs, then add in the pumpkin puree, vegetable oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
| Calories | 180 calories |
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| Fat | 7g fat |
| Carbohydrates | 28g carbohydrates |
| Protein | 3g protein |
Handy Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For extra flavor, add chocolate chips or nuts to the batter before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Ingredient Swaps
- All-purpose flour: Use whole wheat flour for a healthier option.
- Sugar: Substitute with honey or maple syrup, adjusting the liquid ingredients accordingly.
- Vegetable oil: Use melted coconut oil or unsweetened applesauce for a lighter version.
