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Pumpkin Spelt Scuffin

October 17, 2010

I love the idea of the scuffin…this little guy is definitely not light and fluffy like a muffin, but not quite flaky like a scone, ending up as a heartier muffin that has a little bit of a biscuit-like texture that breaks apart nicely.  And the best part is that it’s bursting with the flavors of fall and has been my favorite breakfast treat on these recent cooler mornings.  I really liked the idea of topping the scuffin with some chia seeds to give it a tiny bit of crunch.

Pumpkin Spelt Scuffin

recipe from Oh She Glows

  • 2 1/2 cups whole grain spelt flour
  • 1 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ground cloves
  • 1/2 t fine grain sea salt
  • 1/2 cup Earth Balance vegan buttery spread or regular butter, softened to room temperature
  • 1/4 cup agave nectar/maple syrup
  • 1/2 cup sugar
  • 1 cup fresh pumpkin (canned is fine too)
  • 1 egg
  • 1 t vanilla

1) Preheat oven to 350F.

2) Fill muffin tin with liners.

3) In a medium sized bowl, combine spelt flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves & set aside.

4) In a different bowl mix the butter, sugar and agave until smooth.

5) Next add pumpkin, egg, and vanilla & beat well. (can do this by hand or in a mixer)

6) Very gently mix in dry ingredients into the wet being sure not to overmix.

7) Fill muffin liners with the moist batter, making sure to not overfill.

8 ) Sprinkle with chia seeds & bake for 17 minutes or until the scuffins slightly bounce back when touched.

3 Comments leave one →
  1. October 17, 2010 2:45 pm

    Haha – a scuffin! What a great idea! And this looks so yummy!

  2. marta permalink
    October 17, 2010 6:17 pm

    you are amazing! move to sf and live with me???? i will clean if you cook.

  3. October 18, 2010 7:26 am

    this looks SO good! great picture!

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