Panera Bread Pumpkin Muffin Recipe
This pumpkin muffin has a crumb that is dense but moist, and it has a beautiful crown that supports the crunchy streusel topping. The flavor profile is a perfect balance of Fall flavors without being overpowering. This is sure to become one of your favorite fall muffin recipes.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Spatula or spoon
- Whisk
- Cookie scoop
- Jumbo muffin tin
- Paper liners or baking spray
- Wire rack for cooling
Ingredients
Muffins:
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 Tablespoon honey
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- ½ teaspoon butter flavoring
- 1 ½ cups all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
Crumb Topping:
- 4 Tablespoons unsalted butter cold, cut into small pieces
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons honey
- ½ teaspoon Kosher salt
- Powdered sugar for garnish
Instructions
- Preheat oven to 375℉. Line a jumbo muffin tin with paper liners, or spray a pan with baking spray.
- In a large mixing bowl, add oil, sugars, honey, eggs, pumpkin, vanilla, and butter flavoring. Stir well by hand to combine. Set aside.
- In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, cardamom, and cloves.
- Add flour mixture to the wet ingredients, just until there are no streaks of the dry ingredients. Set aside so the muffin batter can hydrate for a few minutes while you make the streusel.
- In a small bowl, mix together the butter, granulated sugar, flour, cinnamon, pumpkin pie spice, honey, and salt. You may use a large fork or pastry blender until the pumpkin mixture is evenly mixed. Set aside.
- Using a large 3 Tablespoon cookie scoop or spoon, fill each well of the prepared muffin pan about ⅔ full.
- Sprinkle the streusel mixture on the top of the muffins, dividing it evenly. Each muffin should be topped with about 2 Tablespoons of streusel.
- Bake for 28-30 minutes, until a toothpick inserted in the center, comes out with moist crumbs clinging to it. If the toothpick comes out with batter sticking to it, they may need another minute or two.
- Cool cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.
- When completely cool, sift powdered sugar over the tops to serve.
Notes
Storage and Freezing
These muffins are wonderful eaten the first day because of the crunchy top and moist interior but they will keep in a covered container lined with a paper towel for 2-3 days. The muffins may be frozen in an airtight container or individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The tops will not be as crunchy, but they will still be delicious.
These muffins are wonderful eaten the first day because of the crunchy top and moist interior but they will keep in a covered container lined with a paper towel for 2-3 days. The muffins may be frozen in an airtight container or individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The tops will not be as crunchy, but they will still be delicious.
Nutrition
Serving: 1muffinCalories: 672kcalCarbohydrates: 102gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 75mgSodium: 581mgPotassium: 196mgFiber: 3gSugar: 66gVitamin A: 6673IUVitamin C: 2mgCalcium: 101mgIron: 3mg
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