Panera Bread Pumpkin Muffin Recipe

Panera Bread Pumpkin Muffins are a seasonal, spice-rich indulgence featuring a dense, moist crumb and a crunchy topping of roasted pumpkin seeds. Ideally the pumpkin seeds should be tossed in a small amount of honey or maple syrup before being pressed into the batter to ensure they achieve a sweet, toasted glaze during the baking process.

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Panera Bread Pumpkin Muffin Recipe Ingredients

• Two cups all-purpose flour
• One and one half cups granulated sugar
• One tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
• One teaspoon baking soda
• One half teaspoon baking powder
• One half teaspoon salt
• Two large eggs
• One cup canned pumpkin purée (not pumpkin pie filling)
• One half cup vegetable oil (or melted coconut oil)
• One third cup whole milk
• One teaspoon pure vanilla extract
• One half cup raw pepitas (pumpkin seeds)
• One tablespoon honey (for the seeds)
• Powdered sugar for dusting (optional)

How To Make Panera Bread Pumpkin Muffin Recipe

1. Preheat and Prep: Preheat your oven to four hundred degrees Fahrenheit. Line a standard twelve-cup muffin tin with paper liners or grease with butter.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Ensure the spices are evenly distributed to avoid clumps of nutmeg or ginger.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and well combined.
4. Combine: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Stop mixing as soon as the flour streaks disappear to keep the muffins tender and avoid a rubbery texture.
5. Prepare the Topping: In a small bowl, toss the raw pumpkin seeds with the honey until they are sticky and evenly coated.
6. Fill the Tin: Divide the batter evenly among the twelve muffin cups. Fill them nearly to the top to achieve the high, domed bakery-style top. Press a generous spoonful of the honeyed pumpkin seeds onto the top of each muffin.
7. Bake: Place the tin in the oven and immediately reduce the heat to three hundred and seventy-five degrees Fahrenheit. Bake for twenty to twenty-five minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
8. Cool and Finish: Let the muffins cool in the tin for five minutes. If desired, lightly dust the tops with powdered sugar once they have cooled completely.

Recipe Tips

• Pumpkin Choice: Ensure you are using “one hundred percent Pure Pumpkin” and not “Pumpkin Pie Filling.” The pie filling contains added sugars and spices that will throw off the balance of this specific recipe.
• The High Heat Trick: Starting the oven at four hundred degrees provides an initial burst of steam that lifts the muffin tops rapidly, while lowering the heat to three hundred and seventy-five degrees finishes the cooking without burning the edges.
• Spice Level: If you prefer a punchier spice profile, add an extra half teaspoon of ground ginger or a pinch of black pepper to the dry mix to enhance the warmth of the cinnamon.
• Don’t Over-mix: The more you stir the batter, the more gluten develops. For a cake-like, bakery texture, use a light hand and stop the moment the ingredients are integrated.

What To Serve With Panera Bread Pumpkin Muffin Recipe

Muffin accompaniments are warm, seasonal additions frequently served to enhance the earthy notes of the pumpkin spice. Ideally the muffins should be served with a side of whipped maple butter to complement the toasted pumpkin seeds and provide a rich, creamy finish to every bite.

• Panera Bread Green Tea (iced or hot)
• A hot cup of Chai tea or a pumpkin spice latte
• Whipped maple butter or plain cream cheese
• A bowl of Greek yogurt with Panera Bread Granola

How To Store Panera Bread Pumpkin Muffin Recipe

• Room Temperature: Store the muffins in an airtight container for up to three days. Place a paper towel at the bottom of the container to absorb excess moisture and prevent the tops from becoming sticky.
• Refrigerate: You can refrigerate the muffins for up to one week. Reheat them for ten seconds in the microwave to restore the soft texture.
• Freeze: These muffins freeze excellently for up to three months. Wrap them individually in plastic wrap and store in a heavy-duty freezer bag; thaw at room temperature for one hour before eating.

Panera Bread Pumpkin Muffin Nutrition Facts

• Calories: 380 kcal (per muffin)
• Carbohydrates: 54g
• Protein: 6g
• Fat: 16g
• Fiber: 3g
• Sugar: 28g

Nutrition information is estimated per muffin based on a yield of twelve servings.

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