Panera copycat pumpkin muffins
video description
Date: 2025-04-07
Related videos
Comments and reviews: 20
ChefSalad
In my experience, pumpkin pie spice blends usually are based on cinnamon, nutmeg, and allspice. Ginger, cloves, and mace also often make an appearance, but not always. Generally, the ratio is 2 parts cinnamon, 1 part each nutmeg and allspice. If you use the other stuff, keep them to a half-part apiece, especially the cloves. If you use as much ginger as cinnamon, with the addition of some black or white pepper, you'll get gingerbread spices, to be used alongside a generous amount of molasses. Carrot cake uses basically the same spices as the gingerbread version, but usually without the cloves and pepper and with less ginger.
reply
In my experience, pumpkin pie spice blends usually are based on cinnamon, nutmeg, and allspice. Ginger, cloves, and mace also often make an appearance, but not always. Generally, the ratio is 2 parts cinnamon, 1 part each nutmeg and allspice. If you use the other stuff, keep them to a half-part apiece, especially the cloves. If you use as much ginger as cinnamon, with the addition of some black or white pepper, you'll get gingerbread spices, to be used alongside a generous amount of molasses. Carrot cake uses basically the same spices as the gingerbread version, but usually without the cloves and pepper and with less ginger.
reply
I0NE007
Not sure if it's mentioned but what I like to do:
Box of Gingerbread cake mix
One Can of Pumpkin Puree (not the same as pumpkin filling, but close)
1 egg
1/3 cup flour
1/3 cup instant oatmeal flakes
1 cup Dark Chocolate chips
1/8 teaspoon salt
4 Tablespoons butter (or margarine)
Optional:
1/2 teaspoon each: pumpkin spice, cinnamon, allspice, and black pepper
2 teaspoons vanilla
2 Tablespoons maple syrup (real or imitation)
2 Tabespoons rum
Section into, like 2 tablespoon pieces, cook for whatever the box says, but add 6-12 minutes of cook time.
reply
Not sure if it's mentioned but what I like to do:
Box of Gingerbread cake mix
One Can of Pumpkin Puree (not the same as pumpkin filling, but close)
1 egg
1/3 cup flour
1/3 cup instant oatmeal flakes
1 cup Dark Chocolate chips
1/8 teaspoon salt
4 Tablespoons butter (or margarine)
Optional:
1/2 teaspoon each: pumpkin spice, cinnamon, allspice, and black pepper
2 teaspoons vanilla
2 Tablespoons maple syrup (real or imitation)
2 Tabespoons rum
Section into, like 2 tablespoon pieces, cook for whatever the box says, but add 6-12 minutes of cook time.
reply
motolineage7962
On the highly refined seed oil, hard disagree. I think you'll find- at least I have seen particularly with soybean oil- that solvents are used in processing the seeds or legumes or beans etc. Often times the solvents are petroleum or other non-health friendly. What's important to note is traces of those solvents remain in the end product.
Secondly, the highly refined seed oils aren't certain to be stable. If it's unstable and degrades easily- it's probably not ideal for health.
reply
On the highly refined seed oil, hard disagree. I think you'll find- at least I have seen particularly with soybean oil- that solvents are used in processing the seeds or legumes or beans etc. Often times the solvents are petroleum or other non-health friendly. What's important to note is traces of those solvents remain in the end product.
Secondly, the highly refined seed oils aren't certain to be stable. If it's unstable and degrades easily- it's probably not ideal for health.
reply
coryman125
It feels a little weird to see a baked goods recipe on here; I think of those as being very strict, and most of the recipes you make are very much play it by ear, do whatever substitutions suit you, don't worry about perfection. Not that it doesn't work as a video or anything, it's just a little surprising. I do like that you still discuss the food science behind parts of it, and explain WHY things are the way they are (like not mixing the baking powder into the liquids)
reply
It feels a little weird to see a baked goods recipe on here; I think of those as being very strict, and most of the recipes you make are very much play it by ear, do whatever substitutions suit you, don't worry about perfection. Not that it doesn't work as a video or anything, it's just a little surprising. I do like that you still discuss the food science behind parts of it, and explain WHY things are the way they are (like not mixing the baking powder into the liquids)
reply
woodchuck003
Actually the internet archive has been corrupted by the tech oligarchs, ironically the corruption is due to a journalist.
Journalist Taylor Lorenz believed that people on the internet were being unfair to her, it also appears that her uncle owns the Internet Archive or has enough to remove archived web pages that references Taylor Lorenz.
Note that not only is Taylor Lorenzo's uncle tich but Taylor herself is a trust fund baby.
reply
Actually the internet archive has been corrupted by the tech oligarchs, ironically the corruption is due to a journalist.
Journalist Taylor Lorenz believed that people on the internet were being unfair to her, it also appears that her uncle owns the Internet Archive or has enough to remove archived web pages that references Taylor Lorenz.
Note that not only is Taylor Lorenzo's uncle tich but Taylor herself is a trust fund baby.
reply
EasyGameEh
when i see sugar i'm immediately tune out. there's no reason to voluntarily consume it pros and cons considered, at least refined added variety.
here's a no sugar no flour recepie with no long baking. one banana mashed, one egg, roighly one table spoon of cocoa, one tea spoon of baking powder. cook 3-5 (depending on the amount of ingredients and you mw) minutes in the microwave until moist browny textured.
reply
when i see sugar i'm immediately tune out. there's no reason to voluntarily consume it pros and cons considered, at least refined added variety.
here's a no sugar no flour recepie with no long baking. one banana mashed, one egg, roighly one table spoon of cocoa, one tea spoon of baking powder. cook 3-5 (depending on the amount of ingredients and you mw) minutes in the microwave until moist browny textured.
reply
tammyslammy
I've been on a muffin streak recently. I'm _definitely_ going to make these, they look delicious. It's hard to find a good American muffin recipe that includes metric weights, but I know I can always count on the Ragoose! And there's some great techniques in this video. The twist-and-pop I already figured out by myself, but the mixing wet and dry separately in the same bowl is going to save me a bowl.
reply
I've been on a muffin streak recently. I'm _definitely_ going to make these, they look delicious. It's hard to find a good American muffin recipe that includes metric weights, but I know I can always count on the Ragoose! And there's some great techniques in this video. The twist-and-pop I already figured out by myself, but the mixing wet and dry separately in the same bowl is going to save me a bowl.
reply
michaeloffner8515
Oh no, it's my turn to be unreasonably upset about Adam's pronunciation of a word in one of my languages. :(
I know it's unreasonable to expect my fellow Americans to pronounce Streusel correctly (Stroy-sel, not Stroosel) but it does grate on my german-speaking ears. And I know I'm a hypocrite, because I pronounce the g in guacamole and I do the same shit to other languages
reply
Oh no, it's my turn to be unreasonably upset about Adam's pronunciation of a word in one of my languages. :(
I know it's unreasonable to expect my fellow Americans to pronounce Streusel correctly (Stroy-sel, not Stroosel) but it does grate on my german-speaking ears. And I know I'm a hypocrite, because I pronounce the g in guacamole and I do the same shit to other languages
reply
ConnorJaneu
Yes, please support Internet Archive in any way that you can! While it hasn't been destroyed yet, they lost a major lawsuit last year that effectively ended their book lending program. I fear it is only the first of many such suits that will be brought against them until they are wiped of the internet. I reiterate, do what you can to support Internet Archive.
reply
Yes, please support Internet Archive in any way that you can! While it hasn't been destroyed yet, they lost a major lawsuit last year that effectively ended their book lending program. I fear it is only the first of many such suits that will be brought against them until they are wiped of the internet. I reiterate, do what you can to support Internet Archive.
reply
Cristian. Cortez
So genuine question, why does it being not something you aught to be eating everyday make it a cake and not a muffin Does that imply thay you could normally eat muffins everyday without worry The way I see it, muffins are a type of cake to begin with, but unlike cupcakes they usually have less sugar, a coarser crumb, and aren't frosted
reply
So genuine question, why does it being not something you aught to be eating everyday make it a cake and not a muffin Does that imply thay you could normally eat muffins everyday without worry The way I see it, muffins are a type of cake to begin with, but unlike cupcakes they usually have less sugar, a coarser crumb, and aren't frosted
reply
just-a-hriday
One thing you could try instead of greasing and baking directly on the pan is using parchment paper.
Cut separate squares out of parchment paper and shove them into the pan. Then just pour in the batter.
It's real easy, but it looks real fancy too. You can even tie some twine around the muffins if you're feeling extra fancy.
reply
One thing you could try instead of greasing and baking directly on the pan is using parchment paper.
Cut separate squares out of parchment paper and shove them into the pan. Then just pour in the batter.
It's real easy, but it looks real fancy too. You can even tie some twine around the muffins if you're feeling extra fancy.
reply
carliquiel
Adam, I doubt you will see this request, but if you do can you pleaaase do a video about whether cooling and then reheating rice/pasta actually changes the starch/carb content I've seen lots of food-tubers talking about it, and I love the way you explain food science.
If you see this, cheers (and thanks!
reply
Adam, I doubt you will see this request, but if you do can you pleaaase do a video about whether cooling and then reheating rice/pasta actually changes the starch/carb content I've seen lots of food-tubers talking about it, and I love the way you explain food science.
If you see this, cheers (and thanks!
reply
JohnDlugosz
You said Factor_ is not frozen
How is it non-perishable I remember one brand, years ago, called Top Shelf or something close to that, that was shelf-stable microwave meals. It was loaded with salt. There's also MRE's from the armed services, and their secret is to dry out everything.
reply
You said Factor_ is not frozen
How is it non-perishable I remember one brand, years ago, called Top Shelf or something close to that, that was shelf-stable microwave meals. It was loaded with salt. There's also MRE's from the armed services, and their secret is to dry out everything.
reply
aragusea
If anyone cares for a correct German pronunciation (I'm currently in the mood for pointing out, yet know od the unnecessity, so please feel free to ignore this):
_Streusel_ is pronounced somewhat like shtroyzel (However, I actually quite liked - or grew fond of - Adam's pronunciation)
reply
If anyone cares for a correct German pronunciation (I'm currently in the mood for pointing out, yet know od the unnecessity, so please feel free to ignore this):
_Streusel_ is pronounced somewhat like shtroyzel (However, I actually quite liked - or grew fond of - Adam's pronunciation)
reply
katleman
Our kids go to place for muffins was Mimi’s Cafe, a chain restaurant with a French bistro vibe or at least a heavily Americanized version. But their muffins were (still are) quite good. Kids wanted to go just for the muffins so I understand where Adam was coming from
reply
Our kids go to place for muffins was Mimi’s Cafe, a chain restaurant with a French bistro vibe or at least a heavily Americanized version. But their muffins were (still are) quite good. Kids wanted to go just for the muffins so I understand where Adam was coming from
reply
trudgemankPhD
I’m pretty sure oil is oil is the same as sugar is sugar (back when there were ads for high fructose corn syrup saying your body doesn’t know the difference [a lie]. Someone not selling a bro science book doesn’t mean their funding is unbiased.
reply
I’m pretty sure oil is oil is the same as sugar is sugar (back when there were ads for high fructose corn syrup saying your body doesn’t know the difference [a lie]. Someone not selling a bro science book doesn’t mean their funding is unbiased.
reply
aragusea
Just a quick note in the original recipe, pumpkin was listed as the first ingredient, but in the video there’s only 1 cup of pumpkin, while there’s 2. 5 cups of sugar and even more flour than pumpkin. That seems like a different recipe, doesn’t it
reply
Just a quick note in the original recipe, pumpkin was listed as the first ingredient, but in the video there’s only 1 cup of pumpkin, while there’s 2. 5 cups of sugar and even more flour than pumpkin. That seems like a different recipe, doesn’t it
reply
aenetanthony
At 1: 04, I'm pretty sure sugar is the #1 ingredient, then enriched flour, and only in third place is pumpkin. Not sure if maybe he just skipped over sugar and flour because it's obvious those would be primary ingredients in a cake muffin, but idk.
reply
At 1: 04, I'm pretty sure sugar is the #1 ingredient, then enriched flour, and only in third place is pumpkin. Not sure if maybe he just skipped over sugar and flour because it's obvious those would be primary ingredients in a cake muffin, but idk.
reply
bjork86
1: 40 if you want to replace the shortening id suggest using clarified butter [ghee] to get a saturated fat with butter flavor but without the water content, coconut oil could be good too though idk if pumpkin coconut is a good flavor combination
reply
1: 40 if you want to replace the shortening id suggest using clarified butter [ghee] to get a saturated fat with butter flavor but without the water content, coconut oil could be good too though idk if pumpkin coconut is a good flavor combination
reply
fonkbadonk5370
Dude! Not strusle. Streusel! They're THE BEST, and hence worth getting right imho.
Edit: Probably pronounced like shtroysell to US English speakers. Not quite, but close enough. Much better than strusle any day of the week at least.
reply
Dude! Not strusle. Streusel! They're THE BEST, and hence worth getting right imho.
Edit: Probably pronounced like shtroysell to US English speakers. Not quite, but close enough. Much better than strusle any day of the week at least.
reply
Add a review, comment
Other channel videos
