Pumpkin Muffies // A Panera Copycat // Fall Bucket List

To get myself into the spirit of all things fall I found it absolutely necessary to bake something filled with pumpkin-y goodness. The last time I really got into the pumpkin spirit was TWO years ago. Unacceptable. It was then that I tried my hand at Pumpkin Scones a Starbucks Clone. I thought it only appropriate that I attempt to make yet another autumn cloned treat, this time from Panera.

The first thing I need to stress is how incredibly, unbelievably easy these are to make. Marcus helped me with almost every single step (minus cracking eggs and handling hot baking sheets).

Please note how much these expand (see bottom middle and bottom right pictures)!

Along with being the best little baking helper in all the land, Marcus was totally engaged with the activity from the first measured ingredient to the last baking sheet to come out of the oven.

If you ever make fall goodies, odds are you won't have to make a special grocery run, as you'll likely have every single needed ingredient already on hand.

These were supposed to have been shared with our neighbors and friends. But, the Fall Fairy swooped right into our home and helped herself to these.

Now, may I introduce to you the Panera Pumpkin Muffies Copycat.

Pumpkin Muffies
Yields approximately 15 muffies
Prep time: 10-15 minutes (depending on if you have a little helper in your kitchen, too)
Bake time per cookie sheet: 16 minutes

If you're curious, apparently a "muffie" is a cross between a muffin and a cookie, which perfectly describes these delectable treats.

What You'll Need:  

2 large eggs

1 cup sugar

1/2 cup vegetable oil

1 cup pumpkin puree

1 tsp vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp cloves

Topping:
1/4 cup powdered sugar
1/4 cup light brown sugar

How They Come Together:
1)Preheat oven to 325º. Adjust oven rack to the center position.
2) In a large mixing bowl, beat together eggs and sugar on medium speed until light and fluffy.
3) Stir in oil, pumpkin, and vanilla until combined.
4) In a separate medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5) Add dry ingredients to wet ingredients and mix on low speed until just blended.
6) Line a baking sheet with parchment paper or silicone liner. Using a large ice cream scooper (3-4 tablespoons), scoop 6 mounds onto the baking sheet, spaced about 2 1/2 inches apart. Give these room to expand. They will double in size while baking.
7) Bake for 8 minutes.
8) Rotate pan and bake an additional 8 minutes, or until a toothpick comes out clean when inserted.
9) Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely.
10) When the cookies are completely cool, stir together the powdered sugar and brown sugar.
11) Sift or sprinkle topping evenly atop each cookie. For best results, wait to sprinkle the sugar topping until right before serving. (I found this out the hard way. I sprinkled all the muffies in the evening, and by morning the sugar had totally absorbed into them.)
12) Store in airtight container for up to 4 days.
Source: Seeded at the Table

Make these. Please. They are amazing and they pair delightfully with a cup of coffee (or wine), or a sippy of milk, depending on who you ask.

What has been checked off your Fall Bucket List? 

Desiree // Macke Monologues   Stephanie // Wife Mommy Me   Elizabeth // Chasin' Mason

Be sure to link up with Stephanie, Elizabeth and me, and share (linky below) what you've been up to!