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Copycat Panera Pumpkin Muffins

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Deliciously moist muffins infused with pumpkin and warm spices, topped with a delightful streusel for the perfect fall treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (optional)
  • ½ cup streusel topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until incorporated.
  3. In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid overmixing.
  5. If you’d like, fold in the chopped nuts for extra crunch.
  6. Spoon the batter into the muffin cups, filling them about three-quarters full. If desired, sprinkle with streusel.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for five minutes before transferring to a wire rack to cool completely.

Notes

For a vegan option, substitute eggs with flaxseed meal and use non-dairy milk.

Nutrition

Find it online: https://www.spiritsdrink.com/copycat-panera-pumpkin-muffins/