Panera Bread’s Pumpkin Muffin Tops

Happy Thanksgiving from the girls at Blooming Bites. Pumpkin season is in full swing so we figured it was appropriate to make one of our favorite Copycat Recipe of Panera Bread’s pumpkin muffin tops. Panera calls muffin tops muffies and we think that name is just way to cute, and let’s be honest the best part of any muffin is the top part.

During the holidays our friends and family get to eat lots of our baked good, and this one was a huge hit this year. The kids liked this better than any of the pie, so we definitely recommend trying this recipe out around thanksgiving or any fall family gathering.

Sammy purchased a muffin top pan because while she was working at Panera way back in the day she fell in love with the muffie. This was the first time we had ever used the pan and OMG it’s amazing, you could turn any muffin recipe into a muffie with this awesome pan. Making copycat recipes like this can be difficult without the right tools, so be sure to get your muffin top pan HERE. 

Do you have a favorite muffin recipe you would like to see us turn into a muffie? Comment on this post with your recipe request and we will bake it and blog about the recipe we came up with.  That concludes our post for today, and as always happy cooking everyone! We hope you all have a wonderful turkey day filled with family, fun, and good eats!

Print Recipe

Copycat Recipe: Panera Bread’s Pumpkin Muffin Tops

Prep Time

10 minutes

Cook Time

16 minutes

Servings

muffin tops

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 2 cups all purpose flower
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cloves

Toppings

• 1/4 cup powdered sugar
• 1/4 cup light brown sugar

Prep Time 10 minutes Cook Time 16 minutes Servings muffin tops Ingredients 2 large eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 cup pumpkin puree 1 tsp vanilla extract 2 cups all purpose flower 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 tsp ground cloves Toppings 1/4 cup powdered sugar 1/4 cup light brown sugar

Instructions

1. Preheat the oven to 325 degrees F. Adjust oven rack to the center position.
2. In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.
3. In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.
4. Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean. If you are using a muffin top pan scoop 4 tablespoon into each muffin round. [
5. Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
6. When the cookies are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.