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Copycat Panera Pumpkin Muffins

These cozy, caramel-kissed pumpkin muffins are a delightful homemade version of Panera's favorite, perfect for a comforting treat any time of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin puree
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 0.5 cups chopped nuts Optional, can use walnuts or pecans.
  • 0.5 cups chocolate chips Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in chopped nuts and chocolate chips if using.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Serve warm, unwrapping the paper liner like a street-food surprise. Slather with salted butter, maple syrup, or mascarpone. Store cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.