Panera-style pumpkin muffins with streusel
Adam Ragusea · ♥ 6.2K likes · 145.6K views · 9 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp butter-flavored shortening
- 2 tsp baking powder
- 4 tbsp butter-flavored shortening
Melt four tablespoons of butter-flavored shortening (or butter); half goes to the streusel, half to the batter.
Reverse-engineering from the ingredient list
- ⅓ cup flour
- ¼ cup white sugar
- molasses
- ½ tsp pumpkin spice
- 2 tbsp melted butter or butter-flavored shortening
Streusel: stir a third of a cup of flour, a quarter cup of sugar with a dab of molasses, up to half a teaspoon of pumpkin spice and two tablespoons of the melted fat until clumpy, like wet sand.
Streusel with liquid fat
- 2 whole eggs
- 1 cup canned cooked pumpkin
- ⅓ cup neutral tasting oil
- ¼ cup milk
- 1 tsp vanilla
- 1½ cup plain white sugar
Batter: combine the eggs, canned pumpkin, neutral oil, the remaining melted fat, milk, vanilla and sugar, and beat until very smooth.
- 1¾ cup flour
- 2 tsp pumpkin pie spice
- ½ tsp coarse salt
Add the flour, pumpkin pie spice, coarse salt and baking powder on top of the wet ingredients and stir just until smooth.
Adding the dry ingredients
Grease a muffin tin thoroughly, fill each cup about three quarters full, tap, and pile streusel on top of each.
Filling the muffin tin
Bake at 375F / 190C for about 25 to 30 minutes, until a toothpick comes out with a little stuck to it, not clean or dry.
- powdered sugar
Cool completely in the pan, dust with powdered sugar, then twist each muffin slightly to release it and lift out.