PANERA PUMPKIN MUFFIN RECIPES

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PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING RECIPE: HOW TO ...



Pumpkin-Apple Muffins with Streusel Topping Recipe: How to ... image

My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania

Provided by Taste of Home

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine

Steps:

  • In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin., Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 42g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

FAMOUS DAVE'S CORN MUFFIN RECIPE | TOP SECRET RECIPES



Famous Dave's Corn Muffin Recipe | Top Secret Recipes image

Each entree at this popular barbecue joint is served with one of these delicious, freshly baked corn muffins that I believe is the best I've ever had. They're cakey and perfectly sweet with just the right amount of cornmeal. Some of the secrets to making great corn muffins like these are found in restaurant founder Dave Anderson's cookbook. His recipe for corn muffins includes a small box of yellow cake mix and the addition of stone ground cornmeal. However, I found that the cake mix made the muffins taste too much like yellow cake, so I opted for a completely scratch recipe with elements borrowed from my clone recipe for Duncan Hines Yellow Cake Mix. And since stone ground cornmeal is difficult to find, we can run regular cornmeal through a food processor for 5 minutes to pulverize many of the granules to powder. After baking 120 muffins over several days and making a few other adjustments to the cookbook recipe, I can now share with you this original Top Secret Recipe that will produce a dozen corn muffins that taste just like the restaurant version. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 17 minutes30S

Cook Time 17 minutes30S

Number Of Ingredients 13

Nutrition Facts : Calories 270 calories

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MARIE CALLENDER'S PUMPKIN PIE RECIPE | TOP SECRET RECIPES
Menu Description: "Our famous pumpkin pie has just the right amount of spice." The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness. If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.  Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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Reviews 5.0
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Calories 330 calories per serving
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MARIE CALLENDER'S PUMPKIN PIE RECIPE | TOP SECRET RECIPES
Menu Description: "Our famous pumpkin pie has just the right amount of spice." The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness. If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.  Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 0 minutes0S
Calories 330 calories per serving
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