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Copycat Panera Pumpkin Muffins

A delicious and comforting muffin recipe infused with pumpkin and warm spices, reminiscent of the beloved Panera classic. Perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Spoon and level for best texture.
  • 1 cup sugar Can reduce by up to 1/4 cup.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
Wet Ingredients
  • 0.5 cups vegetable oil
  • 1 cup canned pumpkin puree Fresh pumpkin can be used as an alternative.
  • 2 large eggs Can be replaced with 2 tbsp ground flax + 6 tbsp water for vegan option.
  • 1 teaspoon vanilla extract
  • 0.5 cups chocolate chips Optional; adds sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
  3. In another bowl, combine the oil, pumpkin puree, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chocolate chips.
Baking
  1. Divide the batter evenly among the muffin cups and fill them about 2/3 full.
  2. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm paired with strong coffee or spiced chai. For a twist, split and slather with whipped cinnamon butter.