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Pumpkin Spice Scomuffie

Tis the season for a Pumpkin Spice Scomuffie.  A dessert that is a cross between a muffin and a scone with a soft center along with a crunchy outer shell.  

In addition to the pumpkin aroma there is a cream cheese drizzle as well as pumpkin spice flavors.  

Pumpkin Spice Scomuffie
Pumpkin Spice Scomuffie

Most important of all, this confection is a must for a pastry showcase display.  

Scomuffie Showcase
Scomuffie Showcase

Let the fun begin!  

Scomuffie Ingredients
Scomuffie Ingredients

Start with gathering all of your ingredients needed to make your scomuffie and measure the correct amount of each.  

After that, cut the cold butter into small chunks and place back in the refrigerator to keep cold. Next, in a KitchenAid mixer with a flat paddle, combine all of your dry ingredients which are the flour, sugar – granulated, salt, baking powder, and baking soda.  Add the cold, cut-up butter to the dry ingredients and mix on low until you achieve a grainy texture.  

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Following that, whip the egg in a medium bowl together with the buttermilk and pumpkin puree. The next stage to making your scomuffie recipe is to add the egg/milk mixture to the dry ingredients.  

Lastly, blend until just incorporated.  DO NOT OVERMIX!!  

Time to portion up the pumpkin spice scomuffie.

Using a #16 scoop, measure out a level portion of scomuffie dough and roll the dough into the sanding sugar.

Place 12 sugared dough on a parchment lined sheet pan.  See the video for a demonstration.

Last of all, bake the scomuffies at 325° Fahrenheit (162.8 degrees Celsius) for 15-18 minutes.  Check for doneness with a toothpick.                 

Pumpkin Spice Scomuffie toppings?

What goes with pumpkin? Cream Cheese!! Let’s make a cream cheese glaze to drizzle over the top of your scomuffie. Finally, dust with a sprinkle of the pumpkin pie spice.

Pair this pumpkin spice scomuffie with the double chocolate scomuffie and the chocolate covered berry scomuffie.

Yield: 29 servings

Pumpkin Spice Scomuffie

Pumpkin Spice Scomuffie

Tis the season for a Pumpkin Spice Scomuffie. A dessert that is a cross between a muffin and a scone with a soft center along with a crunchy outer shell. In addition to the pumpkin aroma there is a cream cheese drizzle as well as pumpkin spice flavors.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Flour, all purpose 1 lb. 4.5 oz (4 2/3 cups) (580 g) (1096.41 mL)
  • Sugar, granulated 7.5 oz (1 cup) (212 g) (249.71 mL)
  • Salt, iodized 0.3 oz (1 tsp) (8 g) (6.66 mL)
  • Baking Powder 0.85 oz (5 tsp) (24 g) (26.67 mL)
  • Baking Soda 0.1 oz (1/2 tsp) (3 g) (4.35 mL)
  • Butter, cold, small diced 8 oz (1 cup) (226 g) (235.66 mL)
  • Egg 1 each (1.8 oz) (50 g)
  • Buttermilk 9.3 oz (1 cup) (264 g) (255.07 mL)
  • Pumpkin Puree 7.5 oz (1 1/4 cup) (212 g) (218.07 mL)
  • Pumpkin Spice 0.15 oz (2 tsp) (4 g) (7.14 mL)
  • Sugar, sanding 5.4 oz (2/3 cup) (153 g) (180.21 mL)
  • GLAZE
  • Cream Cheese, softened 2 oz (1/4 cup) (58 g) (63.74 mL)
  • Sugar, powder (confectionery) 4.6 oz (1 cup) (130 g) (254.40 mL)
  • Milk 0.65 oz (1 Tbsp) (18 g) (17.39 mL)
  • Vanilla 0.1 oz (1/2 tsp) (3 g) (3 mL)
  • Pumpkin Spice 0.05 oz (1/4 tsp) (1 g) (1.79 mL)

Instructions

  1. Start with gathering all of your ingredients needed to make your scomuffie and measure the correct amount of each.
  2. Cut the cold butter into small chunks and place back in the refrigerator to keep cold.
  3. In a KitchenAid mixer with a flat paddle, combine all of your dry ingredients which are the flour, sugar – granulated, salt, baking powder, and baking soda.
  4. Add the cold, cut-up butter to the dry ingredients and mix on low until you achieve a grainy texture.
  5. Whip the egg in a medium bowl together with the buttermilk and pumpkin puree. Then add the egg/milk mixture to the dry ingredients.
  6. Lastly, blend until just incorporated. DO NOT OVERMIX!!
  7. Time to portion up the pumpkin spice scomuffie. Using a #16 scoop, measure out a level portion of scomuffie dough and roll the dough into the sanding sugar.
  8. Place 12 sugared dough balls on a parchment lined sheet pan. See the video for a demonstration.
  9. Bake the scomuffies at 325 degrees Fahrenheit (162.8 degrees Celsius) for 15-18 minutes. Check for doneness with a toothpick.
  10. Make the glaze.
  11. Place softened cream cheese in a medium sized bowl and blend.
  12. Add the powdered sugar, milk. vanilla and pumpkin spice to the cream cheese and continue blending until smooth. Put glaze in a piping bag or ziplock bag and cut the tip.
  13. After the scomuffies have cooled zig-zag the glaze over the top and sprinkle very lightly with some of the pumpkin spice.
  14. Store in an airtight container for up to a week or freeze up to 6 months.

Recommended Products

As an Amazon Associate I earn from qualifying purchases. This page contains affiliate links. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I HAVE PERSONALLY USED. Thank you for your support!

Nutrition Information

Yield

29

Serving Size

1

Amount Per Serving Calories 146Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 307mgCarbohydrates 20gFiber 0gSugar 15gProtein 1g

Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.

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By on November 13th, 2019
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About Sherry

Welcome to FROM MICHIGAN TO THE TABLE! My name is Chef Sherry Ronning and I am a food blogger from Michigan. Professionally cooking and baking Midwestern Cuisine for more than 30 years. Specializing in fresh fish, venison, farm raised meats and griddle recipes. Please enjoy my recipes!!

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