A homemade copycat of Panera Bread’s Pumpkin Muffies (muffin tops) topped with a light powdered sugar and brown sugar streusel. No special pan needed.
We spent a whirlwind weekend in Nashville visiting friends, and with a very curious 17-month-old in tow, it was non-stop action. Our little guy, Simon, was determined to explore every corner of the house, which meant chasing him most of the time. Even though the home was kid-friendly, he still managed to open cupboards and grab anything within reach — the kind of energy that makes you appreciate the calmer stages of parenting. A couple of restaurants we tried didn’t have high chairs, which was surprising for family-friendly spots. Still, we had a lovely visit, enjoyed catching up, and squeezed in a girls’ night out with friends in one of my favorite Nashville neighborhoods. I always love being there and am glad we can make it short weekend trips.
On Saturday morning we visited a pumpkin farm to celebrate an 8th birthday — our first pumpkin farm visit of the season and a great way to get into the fall spirit. In a few weeks we’ll head north for our usual autumn trip to Michigan to see family, pick apples, enjoy pumpkin donuts, and sip apple cider. I’m already excited for that.
While waiting for fall to fully arrive, I’ve been making this copycat recipe for Panera Bread’s Pumpkin Muffies. These are the muffin-top style muffins with a soft, spiced pumpkin base and a sweet powdered-brown sugar topping. I used to eat Panera’s pumpkin muffies every morning during my first trimester years ago, so recreating them at home felt nostalgic. We don’t have a Panera near us now, so a homemade version was overdue — and it turned out fantastic. You don’t need a muffin-top pan: simply scoop large cookie-sized mounds onto a parchment-lined sheet and they bake into perfect muffin-top shapes. Finish with the powdered sugar and brown sugar topping right before serving for the best texture and flavor. They’re wonderful with a hot cup of coffee.
Recipe Card
Copycat Panera Bread’s Pumpkin Muffies
A copycat recipe for Panera Bread’s Pumpkin Muffies — muffin tops with a powdered sugar and light brown sugar topping. No special muffin-top pan required.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Course: Breakfast
- Cuisine: American
- Servings: 13 muffin tops
- Calories: 245 kcal (per muffie)
- 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
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 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 and position the rack in the center.
- In a large bowl, beat the eggs and granulated sugar on medium-high speed for 1–2 minutes until light and fluffy. Mix in the oil, pumpkin puree, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet mixture and stir on low speed until just combined — do not overmix.
- Line a baking sheet with parchment paper or a silicone liner. Using a large cookie scoop (about 3–4 tablespoons), drop five mounds of batter onto the sheet, spacing them about 2½ inches apart. Bake for 8 minutes, rotate the pan, then bake another 8 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter, scooping five mounds at a time.
- Once completely cool, combine the powdered sugar and light brown sugar and sift or sprinkle the mixture evenly over the tops of each muffie. For best texture, wait to add the sugar topping just before serving. Store leftovers in an airtight container for 3–4 days.
Notes
Nutrition information is an estimate only.
Nutrition (per serving)
Calories: 245 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 7 g | Cholesterol: 25 mg | Sodium: 187 mg | Potassium: 121 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 2970 IU | Vitamin C: 1 mg | Calcium: 37 mg | Iron: 1 mg
Tried this recipe? Take a photo and tag your account to share — we’d love to see your muffin tops!
