Panera Bread Pumpkin Muffin Tops

2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the topping:
1/4 cup powdered sugar
1/4 cup light brown sugar

Preheat the oven to 325 degrees F. Adjust oven rack to the center position.

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.

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.

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.

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.

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.

Those look really delicious, I’m going to have to make a batch.