A copycat recipe for Panera Bread's Pumpkin Muffies, otherwise known as muffin tops, with a powdered sugar streusel topping. No special pan required!
So imagine me chasing after Simon, arms straight out ready to grab him, just about the entire weekend. To add to the baby chaos, two of the restaurants we tried going to didn't have high chairs! Seriously!? I get it if it's a fine dining establishment or something of the like, but these were both restaurants that can handle kids...I guess they just don't want babies?? C'mon, guys, get at least ONE high chair!
Saturday, we spent the morning hours at a pumpkin farm celebrating our Nashville friends' daughter's 8th birthday. It was our first pumpkin farm experience for this season, so it definitely got me in the mood for Fall! In a couple of weeks, we'll be heading up north for our annual fall Michigan trip to visit family, pick apples, chow down on pumpkin donuts and guzzle apple cider. I.cannot.wait.
Copycat Panera Bread’s Pumpkin Muffies
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the topping:
- 1/4 cup powdered sugar
- 1/4 cup light brown sugar
Instructions
- Preheat the oven to 325°F. Adjust oven rack to the center position.
- In a large mixing bowl, beat together the eggs and sugar on medium high speed until light and fluffy, about 1-2 minutes. Stir in the oil, pumpkin and vanilla extract until combined.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.
- Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
- When the cookies are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.
Notes
Nutrition
cammy says
these are actually the best things I have ever eaten in my entire life. My friend made some once and I tried it and I literally cancelled out the world to taste how good they were. She proceeded to make them for me often because of how amazing they were, and once, when we were quarantined last year, she brought some to me and it was the highlight of my year. I swear when they are just out of the oven and the butter is running down the sides and the powdered sugar is just right... It cures every traumatic experience I've ever had. Personally, I think that these should be distributed as a national medicine for everything. DO NOT NOT MAKE THESE BECAUSE IT ISNT AUTMN. THESE ARE FOR EVERY SEASON.
Nikki Gladd says
haha Cammy, this made my day! You're right, these should not be reserved for the fall season -- I'll take these any day of the year, too! 🙂
anita says
Made two batches. The only problem I had was that after a while the sugar topping became moist and spotted. Any suggestion to stop this?
I guess I should have added the topping just before serving.
Nikki Gladd says
Hi Anita,
I typically wait before serving to sprinkle the sugar topping, but I know sometimes they need to all be sprinkled at once and stored. My best tip is to try storing them in a single layer in a container lined with a paper towel and then another paper towel over top the muffins before putting on the lid. So, the single layer of muffins are surrounded bottom and top with paper towel. The paper towel will absorb some of that moisture and may reduce the sugar topping from becoming moist. I haven't yet tried this with the topping on, but it does help reduce the "next day" moisture with all quick breads and muffins! 🙂
Gina F. says
Made these today to deliver with soup to friends. Lovely, light texture. I did substitute powdered sugar for the brown sugar mixture, which just didn't suit me. Can't wait to make these again.
Laura says
My granddaughter sent me this recipe and asked me to make them. I made the first batch and before my granddaughter could get here my husband just about had the whole batch eaten. Making another batch now!!
Nikki Gladd says
Haha! I love this, Laura! Thank you for sharing your story. Hope your granddaughter arrived in time to snatch some from the second batch! 🙂
Marquetta says
Love, love, love this recipe! I did put a crumb topping on them. One not using butter and they were fantastic! Worked great at high altitude. Be sure to wash your scoop and leave a little damp, it makes it tons easier , the batter is thick. These are lovely. Thanks so much for sharing!
Nikki Gladd says
Thank you, Marquetta! I love the tips you left us, as well! Glad it worked at a high altitude for you! 🙂
Marquetta says
Hi!
What elevation are you at? I am at 6666 feet . I’m wondering if ithe recipe needs to be adjusted for higher elevations. I can’t wait to try this recipe. The pumpkin muffin top is my all time favorite! I’m always excited for the fall because I know they will be back! I bake for a living and am really excited to give this a shot! Mmmmm..... pumpkin!
Nikki Gladd says
Hi Marquetta,
I'm definitely not anywhere near the elevation as you! 🙂 We're only just above 300 feet. With your high elevation I'm guessing you might need to adjust your baking time. Let us know what works for you! Thanks!
Doug says
I followed the recipe to a T, but still ended up with a mix that was too runny. The first step (well, the second, after pre-heating the oven) says to mix the eggs and sugar till light and fluffy. Did it really mean "fluffy" as in meringue-like fluffy? Or whipped cream fluffy? I mixed it for a good 5 minutes, and it was just barely beyond liquid.
Did I do something wrong?
Nikki Gladd says
Hi Doug,
I'm sorry the mix seemed too runny for you. Did you try baking it anyway or was the batter even too runny to keep a mound form on the pan? It is a wet batter, but should be thick enough to scoop mounds. When mixing the eggs and sugar, it should only take about 1-2 minutes to become light -- a white fluffiness that is slightly thickened -- so it is possible you over mixed it. Unless the speed of your mixer wasn't quite high enough. The recipe states "medium speed" but it should be AT LEAST medium to medium high. (I'll update the recipe to make that more clear.) Or, I wonder if there may have been an accidental incorrect measurement with any of the other ingredients as well? Of course, we won't know that for sure. 🙂 Lastly, I also wonder about humidity or elevation where you live. Hopefully this helps answer your question and, again, I'm sorry for the disappointment in your first attempt at this! I absolutely love these muffin tops and hope you'll give it another shot! 🙂
Melissa says
Do you have the recipe for the chocolate chip muffins?
Nikki Gladd says
I don't. Sorry!
Nitai says
I made these last night & they came out perfect. I added a handful of mini chocolate chips & fresh blueberries. They were fluffy & moist. Just the way we like them.
Shannon says
Can you tell me how many muffies one batch makes? I want to make these for a group potluck and want to make sure I have enough; I don’t see that in your instructions. Thanks!
Nikki Gladd says
Hi Shannon! Sorry about that! It makes 13 (a baker's dozen)! 🙂 If you want to stretch it, maybe make them smaller into appetizer sized portions and bake for less time. That might be a great way to serve at a potluck!
Trena Burns says
I always stop at Panera's and get these for my granddaughter. Previous recipes I have tried did not pass the "Princess" palate. We are now on our second one. She loves them!
Nikki Gladd says
Thank you, Trena! So glad to please the princess! 🙂
Heather Ipock says
Can I use pumpkin pie spice instead of the cinnamon, cloves, and nutmeg? If so, how much would I use?
Nikki Gladd says
Yes, you can. I would probably use 1 or 1 and 1/2 teaspoon. 🙂
Heather says
Does anyone know if I could use pumpkin pie spice instead of the cinnamon, cloves, and nutmeg? I've only been able to find ground cloves for about $5 and didn't want to spend that much for one recipe.
If I am able to use the pumpkin pie spice, how much would I use?
Jennifer says
How did you get yours nice and round. Mine are still tasty but not round. I think I will make a second batch and put in a ziplock bag and squirt out to a circle
Nikki Gladd says
Hi Jennifer. Did you use a large cookie scoop (or ice cream scoop)? Here is a link to the one I use: https://amzn.to/2p7UIqj Hope this helps!
Laurie says
I used fresh pumpkin puree and gluten free flour. They turned out amazing.
Cynthia says
Panera bread makes the best pumpkin muffin tops and your recipe was spot on. The only question I have is the topping, you sure it was both lt brown sugar and powdered sugar? I made mine at night so the one I tried had a funky taste due to a container I used to hold the topping mix. Gonna try again tomorrow but was just wondering about the brown sugar. Thank you
Nikki Gladd says
Hi Cynthia,
I actually don't know for sure what Panera uses for their topping, but this was my favorite way of topping it that was close enough. 🙂
Karen says
These are my absolute favorite from Panera! Thanks, can't wait to make these...right now!
Liz says
Any chance you have nutritional info or calories per muffin?
Nikki Gladd says
I do not. Sorry, Liz! I think there are nutritional calculators available online that might be able to calculate for you. 🙂
Justin Barnard says
will this dough freeze so I can make a batch cook a sheets worth then keep the rest for a later day?
Nikki Gladd says
Hi Justin,
I freeze a lot of cookie dough, but this is more of a cross between cookie dough and a cake batter. It might work to freeze in mounds/balls (I would flash freeze in a single layer for 20 minutes then transfer to a freezer bag) but I have never tried it. You have made me want to, though! Sorry I'm not more help. If you do give it a try, come back and let us know how it turned out!
Winnie Anderson says
Just made these. I made them in my muffin top pan and baked them for about 15 minutes. I sprinkled cinnamon-sugar on top before popping them in the oven and they are really good. I'm going to make these again and will add raisins and chopped nuts next time. Great recipe!
Nikki Gladd says
Thank you, Winnie!
Anonymous says
WIll canned pumpkin do the same as the pumpkin puree??
Nikki Gladd says
Yes. Canned pumpkin is pumpkin puree. (But, not canned pumpkin pie FILLING. That is spiced pumpkin puree.)
Anna says
thank you for the PERFECT recipe !! Oh my , it was delicious!!! This is my favorite pastry from panera and I don't think I will ever go back to buy one.. I will make it myself. Thanks again for an easy and delicious recipe.
Priscilla H says
I made some just now in under half an hour. Oh my word. So good. They weren't as sweet as Panera ones so I added some more brown sugar and these new ones are baking as I write. I also wonder how Panera makes their tops a slightly crispy. But they are SO GOOD!
Nikki Gladd says
Thanks, Priscilla! I love how quickly these come together!
Emily says
Try adding some turbinado sugar on top before baking. That usually makes muffin tops nice and crispy.
Sandy says
Priscilla,
The crispy top of the pumpkin muffin is the result of flipping on the convention oven the last few minutes of the baking. I have recently purchased a Wolf gas oven with convection. I am learning and loving this oven. The COOKIES, omg, the cookies are so different when they come out of the oven than my old 20 year old oven. Convection makes cookies and muffins cooked thoroughly on the inside, but soft. The outside and top of cookies and muffins come out with a wonderful crisp you can feel with your own senses when you take a bite. I can never go back to regular baking again. There are tricks and tips you will need to look out for if you've never baked with convection, but oh so worth it. Have you ever went to a car dealership, funeral home, or a sales building where they have a platter of cookies displayed for customers. Ever wonder how they could cook these cookies so magically as to where the outside has this slight "crisp" as you bite into it and the inside is moist and chewy, well, their secret is a counter top style convection oven.
Nikki Gladd says
Sandy, thank you for this information! My sister and I were just discussing if convection is worth having -- I'll be researching for new ovens soon as mine is dying! 🙂
Barb K. says
Made these tonight. We loved them and will for sure make them again and again! 🙂
Diane Hutchings says
Just made these, and they're SO delicious! How do I stop eating them??!
Nikki Gladd says
You don't, silly! 😉
Miss @ Miss in the Kitchen says
This is right up my alley! So delicious!
Kris H says
My hubby and my son LOVED these!! Second batch already requested 🙂
Nikki Gladd says
Yay!! Thanks, Kris!
Christie says
I made these yesterday and they were absolutely delicious! This may be my new favorite Fall recipe. Thanks for sharing!!
Nikki Gladd says
So glad, Christie! Definitely my favorite fall recipe right now, too! 🙂
bridget {bake at 350} says
oh my gosh!
Liz @ The Lemon Bowl says
These look so light and fluffy and delish for fall!! We're hosting a party tomorrow night so I may try to whip these up!