Copycat Recipe: Panera Bread’s Pumpkin Muffin Tops
Servings Prep Time
13muffin tops 10minutes
Cook Time
Servings Prep Time
13muffin tops 10minutes
Cook Time
  • 2 large eggs
  • 1cup granulated sugar
  • 1/2cup vegetable oil
  • 1cup pumpkin puree
  • 1tsp vanilla extract
  • 2cups all purpose flower
  • 1 1/2 tsp baking powder
  • 1tsp baking soda
  • 1/2tsp salt
  • 1tsp ground cinnamon
  • 1/8tsp ground nutmeg
  • 1/4tsp ground cloves
  • 1/4cup powdered sugar
  • 1/4cup light brown sugar
  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.