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.
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 small bowl. Slowly stir 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 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.