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Home » Cuisine » American » Pumpkin Muffin Tops | Panera Pumpkin Muffies Copycat

September 23, 2014

Pumpkin Muffin Tops | Panera Pumpkin Muffies Copycat

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A copycat recipe for Panera Bread's Pumpkin Muffies, otherwise known as muffin tops, with a powdered sugar streusel topping.  No special pan required!

Copycat Recipe: Panera Bread's Pumpkin Muffin TopsWe were in Nashville this weekend visiting friends.  What a whirlwind!  When you have a 17-month old running around your friends' entire house grabbing anything he can get his hands on, you definitely don't rest or slow down.  Our friends' home is very kid-friendly, yet Simon still wanted to get into the things he could break or whatever was of the most destruction.  The first thing I said to our friends when we arrived their house?  "You'll be reminded real quick of how you're glad to be past this baby stage!"

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!

Copycat Recipe: Panera Bread's Pumpkin Muffin TopsNonetheless, we had a very enjoyable time visiting with my bestie and her family, catching up on life, and also getting a girls' night out with two of my favorite gal pals in one of my favorite Nashville districts.  Ahhh, I love Nashville.  I miss living there, but glad we are within driving distance to make weekend trips.

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 Recipe: Panera Bread's Pumpkin Muffin TopsIn the meantime, I've been making this copycat recipe for Panera Bread's Pumpkin Muffies.  (Yeah, weird name for them, I know. haha.)  Have you had them??  When I was pregnant with Judah way back in 2009, I ate a Panera Pumpkin Muffin or Muffie every single morning of my first trimester!  Whoa!  Might be why I gained 50 pounds with him!  Anyway, we no longer have a Panera near us here in Mississippi, so I figured out a good ol' homemade version.  And, it's fantastic, y'all.  Like, seriously, I can't wait to wake up tomorrow morning and have another one for breakfast...and I'm not even pregnant this time!

Copycat Recipe: Panera Bread's Pumpkin Muffin TopsYou do not need a special muffin top pan for this recipe.  Instead, you just scoop large mounds onto a lined baking sheet, just like cookies!  But, they bake up like muffin tops, perfectly shaped on their own.  Right before serving, sprinkle it with the yummy powdered sugar topping.  Soooooo good with a hot cup of coffee!

Copycat Recipe: Panera Bread's Pumpkin Muffin Tops

Copycat Recipe: Panera Bread's Pumpkin Muffin Tops
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4.63 from 86 votes

Copycat Panera Bread’s Pumpkin Muffies

A copycat recipe for Panera Bread's Pumpkin Muffies, also known as muffin tops, with a powdered sugar topping. No special muffin top pan required!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: copycat panera pumpkin muffies, copycat panera recipe, panera pumpkin muffies, pumpkin muffies, pumpkin muffin tops
Servings: 13 muffin tops (a baker's dozen!)
Calories: 245kcal
Author: Nikki Gladd

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

For the topping:

  • ¼ cup powdered sugar
  • ¼ 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 ½ 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 information is an estimation only.

Nutrition

Serving: 1pumpkin muffie | Calories: 245kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 187mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2970IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Comments

  1. Sarah says

    November 09, 2022 at 1:07 pm

    Can I substitute the pumpkin with bananas for a Banana Spice Muffie?
    Just a thought since I have some over ripe bananas that I need to make something with.

    Reply
    • Nikki Gladd says

      November 09, 2022 at 3:26 pm

      Hi Sarah! I also had ripe bananas I needed to use, so I went ahead and tested this idea real quick by subbing 1:1. The banana version definitely spread more than the pumpkin muffies, so I added a little more flour. I also baked them with a walnut streusel topping, and they are delicious! So, although I can't tell you exact measurements until I retest a few times, I would start by adding 1/2 cup more flour to the batter, and using just 1/2 teaspoon ground cinnamon for the spice (omit the other spices). Then top each mound with the streusel topping before baking. Bake time remains the same as the pumpkin version.
      Here is a recipe for the streusel topping: https://www.seededatthetable.com/banana-bread-with-walnut-streusel-topping/

      Reply
  2. Judy says

    June 20, 2022 at 6:09 pm

    Mine didn’t hardly spread or flatten out yesterday when I baked them and they are really sticky today. I obviously did something wrong! They are, however, delicious! We will keep trying!

    Reply
    • Nikki Gladd says

      June 21, 2022 at 11:06 am

      Hi Judy!
      These don't really spread much, so I suggest scooping them with a large cookie scoop then slightly spreading them to the size you want before baking. Also, I like to store mine like I store regular muffins -- in an airtight container between two layers of paper towels. (One layer lining the bottom of the container and the other layer over top the muffins.) This helps transfer the moisture to the paper towels so the muffins aren't as wet/sticky the next day. Hope this helps!

      Reply
  3. Angel says

    October 11, 2021 at 2:54 pm

    5 stars
    Loved the spices in these. I drizzled with cream cheese frosting instead of the powdered sugar.

    Reply
  4. cammy says

    May 15, 2021 at 5:57 pm

    5 stars
    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.

    Reply
    • Nikki Gladd says

      May 16, 2021 at 11:13 am

      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! 🙂

      Reply
  5. anita says

    September 30, 2019 at 10:54 am

    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.

    Reply
    • Nikki Gladd says

      September 30, 2019 at 11:35 am

      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! 🙂

      Reply
    • sb says

      September 03, 2021 at 4:45 pm

      I used to be a baker for Panera and we would wait until the end of our bake to sprinkle everything with powdered sugar so that they would be cool enough to not make the sugar spotty.

      Reply
  6. Gina F. says

    February 02, 2019 at 3:06 pm

    5 stars
    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.

    Reply
  7. Laura says

    September 30, 2018 at 1:51 pm

    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!!

    Reply
    • Nikki Gladd says

      September 30, 2018 at 4:39 pm

      Haha! I love this, Laura! Thank you for sharing your story. Hope your granddaughter arrived in time to snatch some from the second batch! 🙂

      Reply
  8. Marquetta says

    September 18, 2018 at 9:49 pm

    5 stars
    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!

    Reply
    • Nikki Gladd says

      September 19, 2018 at 10:33 am

      Thank you, Marquetta! I love the tips you left us, as well! Glad it worked at a high altitude for you! 🙂

      Reply
  9. Marquetta says

    September 12, 2018 at 1:17 am

    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!

    Reply
    • Nikki Gladd says

      September 12, 2018 at 9:14 am

      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!

      Reply
  10. Doug says

    August 27, 2018 at 6:58 pm

    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?

    Reply
    • Nikki Gladd says

      August 28, 2018 at 10:42 am

      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! 🙂

      Reply
  11. Melissa says

    March 31, 2018 at 10:47 am

    5 stars
    Do you have the recipe for the chocolate chip muffins?

    Reply
    • Nikki Gladd says

      April 02, 2018 at 5:52 pm

      I don't. Sorry!

      Reply
  12. Nitai says

    March 11, 2018 at 10:28 am

    5 stars
    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.

    Reply
  13. Shannon says

    October 28, 2017 at 11:03 am

    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!

    Reply
    • Nikki Gladd says

      October 30, 2017 at 8:58 am

      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!

      Reply
  14. Trena Burns says

    October 08, 2017 at 10:12 am

    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!

    Reply
    • Nikki Gladd says

      October 11, 2017 at 2:31 pm

      Thank you, Trena! So glad to please the princess! 🙂

      Reply
  15. Heather Ipock says

    April 28, 2017 at 7:10 pm

    Can I use pumpkin pie spice instead of the cinnamon, cloves, and nutmeg? If so, how much would I use?

    Reply
    • Nikki Gladd says

      May 01, 2017 at 8:09 pm

      Yes, you can. I would probably use 1 or 1 and 1/2 teaspoon. 🙂

      Reply
  16. Heather says

    April 28, 2017 at 7:09 pm

    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?

    Reply
  17. Jennifer says

    April 22, 2017 at 2:28 pm

    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

    Reply
    • Nikki Gladd says

      April 22, 2017 at 3:56 pm

      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!

      Reply
  18. Laurie says

    October 27, 2016 at 12:42 am

    I used fresh pumpkin puree and gluten free flour. They turned out amazing.

    Reply
  19. Cynthia says

    November 22, 2015 at 9:56 pm

    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

    Reply
    • Nikki Gladd says

      November 23, 2015 at 9:02 pm

      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. 🙂

      Reply
  20. Karen says

    October 27, 2015 at 5:18 pm

    These are my absolute favorite from Panera! Thanks, can't wait to make these...right now!

    Reply
  21. Liz says

    September 12, 2015 at 4:20 pm

    Any chance you have nutritional info or calories per muffin?

    Reply
    • Nikki Gladd says

      September 13, 2015 at 7:01 pm

      I do not. Sorry, Liz! I think there are nutritional calculators available online that might be able to calculate for you. 🙂

      Reply
  22. Justin Barnard says

    August 10, 2015 at 11:12 am

    will this dough freeze so I can make a batch cook a sheets worth then keep the rest for a later day?

    Reply
    • Nikki Gladd says

      August 10, 2015 at 2:11 pm

      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!

      Reply
  23. Winnie Anderson says

    July 25, 2015 at 8:18 am

    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!

    Reply
    • Nikki Gladd says

      July 29, 2015 at 4:54 pm

      Thank you, Winnie!

      Reply
  24. Anonymous says

    December 31, 2014 at 2:43 pm

    WIll canned pumpkin do the same as the pumpkin puree??

    Reply
    • Nikki Gladd says

      December 31, 2014 at 2:55 pm

      Yes. Canned pumpkin is pumpkin puree. (But, not canned pumpkin pie FILLING. That is spiced pumpkin puree.)

      Reply
  25. Anna says

    December 22, 2014 at 9:41 pm

    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.

    Reply
  26. Priscilla H says

    November 13, 2014 at 12:21 am

    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!

    Reply
    • Nikki Gladd says

      November 13, 2014 at 11:00 am

      Thanks, Priscilla! I love how quickly these come together!

      Reply
    • Emily says

      March 30, 2019 at 10:47 pm

      Try adding some turbinado sugar on top before baking. That usually makes muffin tops nice and crispy.

      Reply
    • Sandy says

      October 16, 2019 at 3:07 am

      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.

      Reply
      • Nikki Gladd says

        October 17, 2019 at 11:36 am

        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! 🙂

        Reply
  27. Barb K. says

    October 21, 2014 at 8:25 pm

    Made these tonight. We loved them and will for sure make them again and again! 🙂

    Reply
  28. Diane Hutchings says

    October 03, 2014 at 7:23 pm

    Just made these, and they're SO delicious! How do I stop eating them??!

    Reply
    • Nikki Gladd says

      October 03, 2014 at 8:08 pm

      You don't, silly! 😉

      Reply
  29. Miss @ Miss in the Kitchen says

    September 27, 2014 at 7:21 pm

    This is right up my alley! So delicious!

    Reply
  30. Kris H says

    September 27, 2014 at 7:24 am

    My hubby and my son LOVED these!! Second batch already requested 🙂

    Reply
    • Nikki Gladd says

      September 27, 2014 at 10:35 am

      Yay!! Thanks, Kris!

      Reply
  31. Christie says

    September 27, 2014 at 7:15 am

    I made these yesterday and they were absolutely delicious! This may be my new favorite Fall recipe. Thanks for sharing!!

    Reply
    • Nikki Gladd says

      September 27, 2014 at 10:36 am

      So glad, Christie! Definitely my favorite fall recipe right now, too! 🙂

      Reply
  32. bridget {bake at 350} says

    September 25, 2014 at 11:22 am

    oh my gosh!

    Reply
  33. Liz @ The Lemon Bowl says

    September 25, 2014 at 8:55 am

    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!

    Reply

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