Easy Panera Pumpkin Muffin recipe, a one bowl simple muffin recipe. Make regular or jumbo pumpkin muffins topped with buttery brown sugar crumb topping and a dusting of powdered sugar.
Preheat oven to 375° F (400° F for High altitude, then reduce to 375 once muffins are placed in the oven). Line pan with cupcake liners or spray well.
In a small bowl combine crumb topping ingredients, using a fork to stir until crumbly. Place in the fridge while you prepare the pumpkin muffin mixture.
In a large mixing bowl combine vegetable oil, sugars, honey, eggs, and canned pumpkin and whisk until smooth and creamy.
In a smaller bowl mix together dry ingredients, flour, salt, soda, baking powder cinnamon and pumpkin pie spice, whisk until combined.
Add dry ingredients to wet ingredients, folding with spatula to combine, do not overmix but make sure no flour streaks remain.
Place muffin liners in a 12 cup muffin tin or 6 jumbo liners in a jumbo muffin pan. (note that tulip lines will still fit jumbo muffin tin)
Scoop pumpkin muffin mixture using an ice cream scoop filling to ⅔ full. Remove the crumb topping from the fridge and break apart.
Using a tablespoon, spoon crumb topping onto top of each muffin evenly. Pressing down slightly into batter.
Bake regular muffins for 18-22 minutes and jumbo muffins for 25-30 minutes.
Remove from the oven when a toothpick inserted comes out clean or just a few moist crumbs. Important to allow pumpkin muffins to rest in the pan for 10 minutes on a cooling rack before removing them from the pan.
After 10 minutes, remove the muffins from the pan onto a cooling rack to cool completely, then sprinkle with powdered sugar.
Video
Notes
For variations & substitutions and other tips, be sure to refer back to the post above. Store on counter in an airtight container for 3-7 days. Frozen: Wrapped individually in plastic wrap or foil, then placed in an airtight container, freeze up to 3 months. To enjoy, thaw overnight in the refrigerator or on the counter. Rewarm in 350°F oven in muffin tin or baking sheet for 7-12 minutes until warm through, or in the microwave for 30-second bursts until warmed. High Altitude Adjustments
Preheat oven to 400° F (205° C) then REDUCE to 375° F (190° C) for baking
Increase all-purpose flour to 1 ¾ cups (increase by ¼ cup)
Decrease granulated sugar to ⅓ cup
Decrease brown sugar to ⅓ cup
Decrease baking powder to ½ teaspoon
Pumpkin Pie Spice SubstituteIf you don’t have pumpkin pie spice, check out my recipe or replace it with: ¾ teaspoon cinnamon + ¼ teaspoon of each of these spices; ginger, allspice, cloves, or nutmeg (or some combination, omit spices you dislike, increase spices you love!)Gluten-Free Panera Pumpkin Muffin recipeSubstitute the unbleached flour with ½ almond flour and ½ a good GF All-Purpose Flour <== my favorite mixture!Dairy-Free or Vegan Pumpkin MuffinsSwap the butter for coconut oil or plant-based butter and use your favorite egg replacement or try using 2 small ripe mashed bananas.