Ingredients

• 1 Panera Bread Cinnamon Chip Scone

• ¼ cup softened butter, unsalted

• ¾ cup sugar

• 2/3 cup canned pumpkin,

• ½ cup buttermilk

• 2 eggs, lightly beaten

• 2 ½ tablespoons molasses

• 1 teaspoon grated orange zest

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon pumpkin-pie spice

• ¼ teaspoon salt

Directions

• Preheat oven to 375°F. 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.

• 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.

• Combine the flour, baking soda, baking powder, pumpkin-pie spice, and salt in a small bowl. Slowly stir in the flour mixture into the pumpkin mixture, just until blended.

• Fill prepared muffin cups 2/3 full. Sprinkle with crumbled Panera Bread Cinnamon Chip Scone.

• 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 wide cooling rack.

Servings: 12 muffins