Copycat panera pumpkin muffin recipe

Pumpkin Muffins
Panera Bread Copycat Recipe

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from the 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin cake spice (a combo of cinnamon, nutmeg, cloves, ginger root, and allspice)
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon sodium bicarbonate
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven rack in middle position and preheat oven to 350 levels.

Put liners in muffin cups.Whisk together flour and baking powder in a tiny bowl. Whisk together pumpkin, oil, eggs, pumpkin cake spice, 1 1/4 cups sugar, sodium bicarbonate, and salt inside a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each ought to be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown along with a wooden pick or skewer placed into center of the muffin arrives clean, 25 to half an hour. Awesome in pan on the rack a few minutes, then transfer muffins from pan to rack and awesome to warm or 70 degrees. Garnish with powdered sugar if preferred.