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 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

Ingredients:

  • 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

Instructions

  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!