Recipe: Pumpkin Scuffins

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 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


  1. Preheat oven to 325F.
  2. Mix dry ingredients (flours, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt) together in a large mixing bowl.
  3. 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.
  4. In another mixing bowl cream slightly softened earth balance, sugar, and agave together, until creamy.
  5. Add pumpkin puree, egg substitute, and vanilla to the wet ingredients and stir until smooth.
  6. Combine wet and dry ingredients and stir. I ended up using my hands to combine at the end. Dough should be slightly sticky.
  7. Spray a cookie sheet with non-stick spray (grapeseed oil).
  8. 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.
  9. Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.
  10. Enjoy!

Day 99

Happy Easter! Today we had friends over for a late lunch that extended for most of the afternoon. Anakin and Sharon brought sweet potatoes au gratin and a cake shaped like a lamb. Laura brought a loaf of homemade bread, as did Mike and Violet. Zoe contributed berries. I baked a small ham with a Dijon mustard and brown sugar glaze. Collaboratively Rachel and I made hot cross buns (featured in today’s photos). There was also homemade hummus, a cheese plate, pineapple, and lots of chocolate. After our feast we all played telephone pictionary, which is the greatest game ever. All in all this was a very good day.

Hot cross buns, pre-baking

Hot Cross Buns (from Easy Living magazine)

  • 7 g sachet fast-acting dried yeast
  • 450 g white bread flour
  • 50 g wholemeal bread flour
  • 2 tbsp caster sugar (or 50/50 white sugar powdered sugar)
  • 1 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • dash of mace, cloves, and all spice
  • 50 g unsalted butter, diced
  • 150 g raisins
  • 3 tbs chopped dried apricots
  • 250 mL tepid milk
  • 1 large egg, beaten
  • 2 tbsp plain flour

For the glaze

  • 4 tbsp milk
  • 3 tbsp caster sugar (2 tbsp powdered, 1 tbsp white sugar)

1. Place the yeast, flours, sugar, salt, and spices into a bowl, add the butter and rub it in. Stir through the dried fruit. Add the milk and egg and mix well. Add a little extra water if the dough is too dry or extra flour if it’s very sticky. Knead on a lightly floured surface for about 1o minutes. Place in an oiled bowl, cover with cling film and leave in a warm place for 1-1 1/2 hours, or until the dough has doubled in size. (TIP: the dough for hot cross buns can be made the night before and given its first rise in the fridge. In the morning, remove from fridge, punch down the dough, make the buns and let it have its second rise in a warm spot in the kitchen).

2. Punch down the dough with your fist to expel the air, then knead on a lightly floured surface for 2-3 minutes. Divide into equal portions and shape each into a ball. Spray baking tray(s) with non-stick spray, then place the balls of dough on it, spacing well apart (2 to 3 inches). Cover with damp paper towel and leave for another 45-60 minutes, or until the dough has doubled in size.

3. Heat oven to 390 degrees Fahrenheit. For the cross, mix the plain flour to a smooth paste with 1-2tbsp of cold water. Spoon it into a piping bag and pipe a cross on each cun. Bake for 10-20 minutes (depending on size) or until golden brown. Heat the milk and sugar until dissolved and then boil for 1 minute. Transfer the buns to a cooling rack and brush with the milk glaze.

Other pictures:

Anakin with lamb cake

Almost everybody who came to lunch today

Mike and Violet playing telephone pictionary

More Pictionary

Even more pictionary

Cut lamb cake... it looks so accusing

Day 87

First Tuesday Night Dinner of Spring Quarter!

Rachel made vegetable risotto and I made dessert. I attempted to recreate an Engadiner Nut Torte I had over break. It was a fairly successful recreation, although it ended up with more liquid caramel in the center. I might try tweaking the recipe a bit next time to reduce the amount of caramel and also mixing the nuts 50/50 with walnuts and pecans. Also, caramel is so much easier to make than I thought. It just requires a lot of patience and a lot of faith. But really if you just put sugar in a pot with a tiny bit of water it turns into caramel eventually.

Anyway, recipe after the photo.

Photo of the Day

* 2 ½ cups sugar
* 2 ¼ cups shredded walnuts
* 1 1/3 cups cream
* 1 tbsp honey
* 4 cups white flour
* 1 cup softened butter
* 1 egg
*1 pinch of salt
*1/4 cup water
*dash nutmeg
*dash cinnamon

Combine 3/4 cup sugar and flour in large mixing bowl. Add butter, salt, and egg and mix (hands work best). Add water as necessary to achieve pastry consistency. Divide dough into 2/3 chunk and 1/3 chunk and refrigerate while preparing filling.

Put 1 and 3/4 cup white sugar in medium sauce pan and add 1 or 2 teaspoons of water. Heat on medium-high heat, stirring occasionally. Caramel will form in about 30 minutes or less. Sugar begins to brown at first, then melts, forming amber colored liquid.

Remove from heat and add honey and cream. Return to heat and boil approximately 1 minute. Remove from heat again and add nuts, cinnamon, and nutmeg. Allow to cool.

Preheat oven to 350 degrees.

Take dough out of refrigerator and roll out to approximately quarter inch thickness. Spray pie pan with grapeseed oil. Line pie pan with larger piece of dough. Spoon filling into pie and cover with smaller piece of dough. Trim edges and seal as attractively as possible. Cut small hole in center of pie to vent.

Cook in bottom section of oven for 50 minutes or until crust is golden brown and firm. Cool and serve with vanilla ice cream.

Things to try differently next time:
*Caramelize 50/50 walnut/pecan mixture in honey before adding to caramel
*Reduce amount of caramel and increase amount of nuts.
*More cinnamon
*Sprinkle powdered sugar on top

Finished Product

Oatmeal Chocolate Chip Cookies!

Tonight I baked oatmeal chocolate chip cookies, which are delicious!

Here is the recipe, which I adapted from a couple I found on the internet:

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1 teaspoons vanilla extract
Not quite 1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
chopped pecans
semisweet chocolate chips

Preheat oven to 325. Cream softened butter and sugars together with electric mixer. Stir in vanilla. Add flour, baking soda, and salt. stir with a wooden spoon until moistened. Add oats. Stir and add chocolate chips and/or pecans to taste. Drop heaping spoonfuls onto an ungreased cookie sheet. Bake for approximately 18 minutes or until tops begin to crisp.

Yield: 2 dozen



Day 10

Today’s photo was taken while being silly in our kitchen after making no-bake chocolate/peanut butter oatmeal cookies.

From left to right: Ethan, Dani, and Rachel

The picture’s stats:

Also, for anyone who is interested here is the recipe Rachel made up for the cookies. They are quite tasty but very filling. Also, they are best served with a glass of milk!

  • 3 cups of oats
  • 3 tbsps cocoa
  • 1/2 cup peanut butter
  • 2 tbsp butter
  • 1/2 cup milk
  • 1 1/2 teaspoons
  • 3/4 cup sugar
  • Heat butter milk and sugar in a small sauce pot on the stove. Let boil for one minute and then remove from heat. Place cocoa and vanilla in a large mixing bowl. Pour heated mixture into the bowl and stir. Add the peanut butter and stir until melted/dissolved. While stirring, add the oats. Place heaping tablespoon sized portions on wax paper. Allow to sit for several minutes until cookies have “gelled.” Enjoy!

Note to self: remember to try this recipe with a handful of craisins sometime…



Tonight’s Dessert Creation

Tonight we made a beautiful dinner (which we forgot to photograph). We made balsamic-marinated chicken breasts, pumpkin dumplings (which turned out a little more like pumpkin gnocchi but which were still delicious), roasted asparagus and Brussels sprouts, and saffron rice.

For dessert I made Spiced Applesauce Cupcakes. They are quite good, but the Cinnamon-Nutmeg Cream-Cheese Frosting was the event.

Here is the recipe I used:

For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (2 grams) nutmeg
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (7 3/4 ounces or 218 grams) packed light brown sugar
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped

For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1 teaspoon teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.

Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge. OR recipe makes about 16-18 cupcakes. Cooking time approximately 20 minutes.

Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Pumpkin Pie

Let me begin this post by saying that I do not like pumpkin pie. Except apparently pumpkin pie made by my friend Charlotte. THIS WAS THE BEST PIE I’VE EVER TASTED!

The filling recipe went something like this:

  • 1/2 cup white sugar
  • 2 eggs
  • 1 (15 ounce) can Pure Pumpkin
  • 1 (12 fluid ounce) can Sweetened Condenced Milk
  • 1/2 teaspoon salt
  • Some cinnamon,  nutmeg, vanilla, and garam masala.

The crust recipe:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, and spices in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mix. Gradually add evaporated milk. Pour into pie shell.
  3. Cut up pecan pieces into very small chunks and sprinkle them on top of the filling.
  4. Bake for 15 minutes and reduce temperature to 350 degrees F and bake for 45-50 minutes.
  5. Cool for 15 minutes. 
  6. Enjoy heartily. 

I might gain 20 pounds this quarter but I will enjoy it heartily.

Vegan Banana Bread Recipe

Today I made incredibly successful vegan banana bread for my friend Aleah.

The recipe went like this:

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup vegan margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
3/4 cup pecan pieces
1/2 cup vegan chocolate chips

Preheat oven to 350 F.

Cream margarine and sugars together. Add mashed banana, almond milk/vinegar mixture, and vanilla.

In another bowl sift flour, baking soda, cinnamon, allspice, and salt together.

Slowly add the flour mixture to the wet ingredients, mixing thoroughly. Then add the pecans and chocolate chips.

Pour mixture into a greased 8×4 inch loaf pan. Top with brown sugar.

Bake for 1hr.