If there is one store-bought childhood snack that haunts me, its the Panera Pumpkin Muffin top and if you ever grabbed a Panera pumpkin muffin top in the fall, you know exactly what I’m talking about. They called them pumpkin muffies: just the best part of a pumpkin muffin, covered with strusel and powdered sugar. They were super soft with just the right amount of spice. I am not sure when exactly Panera stopped selling them, I can only tell you it was 5 years ago when i discovered they did, and its taken 2 to get this recipe right.
So I made my own. These copycat Panera pumpkin muffin tops have that same tender crumb, a deep pumpkin spice flavor and a stresuel top. They bake in 12 minutes and come together in one bowl, with no mixer. Heck yes.
What Was the Panera Pumpkin Muffie?
The pumpkin muffie was Panera’s seasonal muffin top: a flat, round pumpkin muffin baked so every bite had the crisp, streusel most people pick off a regular muffin. Now when you look at the photo I linked, youre going to think that the amount of streusel looks pituful, and I agree. So don’t worry, I made sure each bite in the homeade version gives you plenty.
Why This Copycat Recipe Works
This is the section that sets you apart from the other copycats on page one. Explaining the why behind each choice shows your testing and expertise, which Google rewards on recipe content. Keep only the points that match your recipe.
- Oil instead of butter Oil stays liquid at room temperature, so the muffin tops stay soft for days instead of firming up.
- Brown sugar for depth. Its molasses adds moisture and a caramel note that makes the pumpkin taste more like Panera’s.
- Pumpkin puree
- A hot oven for crisp edges. Baking at 350°F sets the edges quickly, which is what gives a muffin top its signature crisp ring.
Ingredients for Pumpkin Muffin Tops
[Ingredient photo with alt text: Ingredients for copycat Panera pumpkin muffins, including pumpkin puree, brown sugar and pumpkin pie spice]
Exact amounts are in the recipe card below. Here’s what each ingredient does:
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. My go-to brand is Libbys.
- All-purpose flour: As always with flour, if you are using cups not grams- make sure you are spooning it into the cup and leveling off the top.
- Brown sugar and granulated sugar:
- Oil:
- Eggs: Make sure the egg is room temperature, and if it isn’t, just leave the egg in its shell and submerge it in warm water for 3 minutes until it comes to room temp.
- Pumpkin pie spice: I like to use McCormick brand for this!
- Baking soda / baking powder:
- Salt: Make sure you are using Kosher salt.. always kosher!
Tips for the Best Pumpkin Muffin Tops
- Don’t use pumpkin pie filling. It already has sugar and spice, which throws off the recipe.
- Weigh your flour. Too much flour is the most common reason muffin tops turn out dry.
- Don’t overbake. Pull them when the centers just spring back. They keep setting as they cool.
Don’t have a muffin top pan?
You don’t need one. Scoop the batter onto a parchment-lined baking sheet with a cookie scoop and top with the streusel.
Variations
- Pumpkin chocolate chip muffin tops: Fold in 1/2 cup (85 grams) chocolate chips.
How to store pumpkin muffin tops
- Room temperature: Airtight container for up to 4 days!
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Pumpkin Muffie FAQ
Does Panera still have pumpkin muffies? No. Panera discontinued pumpkin muffies, but this copycat recipe tastes just like the original.
Is Panera bringing back the pumpkin muffin? Panera hasn’t announced plans to bring them back but who knows, maybe someday!
What’s the difference between a muffin top and a muffin? A muffin top is baked flat and wide, so it has more crisp edge and less soft middle. The batter is the same, but it bakes in less time.
Can I use homemade pumpkin puree? Sure! I have not tested these with homemade puree, but you are welcome to try!
Can I make these gluten-free? I have not tested pumpkin muffin tops or pumpkin chocolate chip muffin tops as gluten-free recipes but if you do, leave a comment and let me know how it went!
More Pumpkin Recipes to Bake This Fall
These link to pumpkin recipes already on your site, which helps Google understand your fall baking content and keeps readers clicking around. Use full links (with https://). The footer credit showed what a missing https:// can do.
- Pumpkin Spice Latte Coffee Cake
- Pumpkin Coffee Cake Cookies
- Pumpkin Spice Snickerdoodles
- Brûléed Pumpkin Pie Cheesecake Cookies
- Pumpkin Cookie Butter Swirl Cheesecake
Ingredients
- 1 15 ounce can pumpkin purée preferably Libby's
- 1 cup granulated sugar 200 grams
- ½ cup dark brown sugar packed, 100 grams
- ½ cup vegetable oil 112 grams
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream 63 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour 265 grams
Streusel Topping
- 2 cups all-purpose flour 250 grams
- ⅔ cup light brown sugar packed, 147 grams
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 10 tablespoons unsalted butter melted, 142 grams
- 1 teaspoon vanilla extract
Instructions
- Make the crumb topping. In a medium bowl, whisk together the flour, light brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla and stir with a fork until large, moist clumps form. Continue breaking them up to form smaller pea sized clumps. Set aside.
- In a large bowl, whisk together the pumpkin purée, granulated sugar, dark brown sugar, oil, eggs, vanilla, and sour cream until smooth. In a small bowl add the dry ingredients, flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix with a fork to combine then add them to the wet ingredients and fold with a non-stick spatula until just combined, with no dry streaks remaining.
- Using a 2.5-3 tablespoon cookie scoop, scoop the batter onto the prepared baking sheet, leaving at least 2 inches between each one. Sprinkle the crumb topping generously over each scoop, pressing gently so it sticks.
- Bake for 10 to 12 minutes, until the tops spring back when pressed and a toothpick inserted in the center comes out clean. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar.
- Let the baking sheet cool, line with fresh parchment if needed, and repeat with the remaining batter and crumb topping.
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