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Pumpkin Streusel Muffins (Panera Bread)
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| INGREDIENTS 1 Panera Bread Cinnamon Chip Scone | |
| 1/4 cup | softened butter, unsalted |
| 3/4 cup | sugar |
| 2/3 cup | canned pumpkin, unsalted |
| 1/2 cup | buttermilk |
| 2 | eggs, lightly beaten |
| 2 1/2 tablespoons | molasses |
| 1 teaspoon | grated orange zest |
| 2 cups | all-purpose flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | pumpkin-pie spice |
| 1/4 teaspoon | salt |
DIRECTIONS
1. Preheat oven to 375ºF. Spray 12-cup muffin pan with cooking spray or line with cupcake liners. Put Panera Bread Cinnamon Chip Scone in a food processor and pulse until crumbly. Set aside.
2. In a large bowl, using an electric mixer on medium speed, cream butter and sugar until light and fluffy, 3 to 4 minutes. Beat in pumpkin, buttermilk, eggs, molasses, and orange zest.
3. Combine the flour, baking soda, baking powder, pumpkin-pie spice, and salt in small bowl. Slowly stir the flour mixture into the pumpkin mixture, just until blended.
4. Fill prepared muffin cups 2/3 full. Sprinkle with crumbled Panera Bread Cinnamon Chip Scone.
5. Bake until a toothpick inserted in a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes before removing to a wire cooling rack.
TIP: No Panera Bread Cinnamon Chip Scones on hand? Instead, mix together 1/2 cup all-purpose flour, 1/4 cup brown sugar, and 3 tablespoons cold butter in a food processor, pulsing until crumbly. If you don’t have pumpkin-pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.
NUTRITIONAL INFO
Nutrition (per muffin): 241 calories, 4 g protein, 39 g carbohydrate, 8 g fat, 57 mg cholesterol, 198 mg sodium, 1 g dietary fiber
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