When I went looking for pumpkin muffin recipes I noticed there was a lot of scone recipes. I decided to make a pumpkin scone muffin…maybe more of a sco-ffin? Yeah we’ll go with a pumpkin sco-ffin.
If you’ve followed this blog long enough, you know about my addition to scones. So why not combine a muffin and a scone together. I hope you enjoyed this recipe as much as I did.
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed light-brown sugar
3 Tbsp granulated sugar
1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don’t chill in can)
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half
1 cup powdered sugar
2 Tbsp half and half, then more as needed
1 tsp vanilla extract
1) Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don’t have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter).
2) Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
3) In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.
4) Spoon into muffin pan lined with wrappers.
5) Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
6) For the glaze: In a mixing bowl whisk together powdered sugar, extract and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature