What is a scuffin, you ask? A scuffin is the offspring of a muffin and a scone. They turn out roughly scone shaped but have a consistency closer to that of a muffin. And they are delicious.
I found this recipe at ohsheglows.com when looking for vegan dessert ideas. Oh She Glows is a great resource for vegans because the author posts tons of recipes.
These pumpkin scuffins were a huge hit. They came out moist and delicious. I will definitely be making these again!
Prep: 15 minutes
Cook: 20-25 minutes
Yield: 12 scuffins
- 1 1/2 cup white flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- dash allspice
- 1/2 tsp fine grain sea salt
- 1/2 cup Earth Balance
- 1/4 agave nectar
- 1/2 cup organic cane sugar
- 1 cup canned pureed pumpkin
- 1 egg substitute (try 3tbs of water with 1 tbs flax meal)
- 1 tsp vanilla
- Preheat oven to 325F.
- Mix dry ingredients (flours, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt) together in a large mixing bowl.
- Bring 3 tbsp of water to a boil in a very tiny pot or pan. Add flax meal and stir. Boil for about 2-3 minutes or until mixture has thickened. Remove from heat and set aside.
- In another mixing bowl cream slightly softened earth balance, sugar, and agave together, until creamy.
- Add pumpkin puree, egg substitute, and vanilla to the wet ingredients and stir until smooth.
- Combine wet and dry ingredients and stir. I ended up using my hands to combine at the end. Dough should be slightly sticky.
- Spray a cookie sheet with non-stick spray (grapeseed oil).
- Form approximately 3-inch patties out of dough and place on baking sheet 1.5 inches apart. Just shape the patties gently, don’t compress them too much.
- Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.