Cinnamon Scuffins

Presenting the latest installment of “Guess the Fusion: Scone + Muffin.” The correct answer? A delectable creation known as the Scuffin! These Cinnamon Pumpkin Scuffins offer a delightful treat for those crisp autumn mornings. Featuring the classic flavors of cinnamon and pumpkin, they boast a moist yet crumbly texture that’s irresistible. Whether crafted with fresh or canned pumpkin puree, each bite is packed with carotenoid goodness and the comforting warmth of sweet cinnamon spice.

Twelve servings

10 mins

15 mins

25 mins


Chia Egg

  • One tbsp of chia seeds
  • Three tsps water

Dry Ingredients

  • One cup organic oat flour
  • One cup almond flour or almond meal
  • One tsp baking soda
  • One tbsp ground cinnamon
  • 1/4 tsp salt (optional)
  • One cup pecans chopped

Wet Ingredients

  • 1/2 cup plant-based milk unsweetened
  • Two tsps organic apple cider vinegar
  • 1/4 cup maple syrup or date paste
  • 1/4 cup plant-based yogurt unsweetened
  • 1/2 cup pumpkin puree pure pumpkin, unsweetened
  • One tsp vanilla extract


  • Two tbsps plant-based milk plain, unsweetened
  • Two tbsps coconut sugar (optional)


  1. Preheat the oven to 425 degrees F.
  2. Add the water and chia seeds to a small bowl. Whisk together and let soak for about five minutes, stirring to make sure the seeds are covered (they should be a gel-like texture after about five minutes.).
  3. While the chia seeds are soaking, add all of the dry ingredients to a large mixing bowl and mix until combined.
  4. Add all of the wet ingredients to a medium bowl and whisk until combined.
  5. Transfer the wet ingredient mixture to the dry ingredients and mix until combined.
  6. Fold in the chia egg.
  7. Using 1/4 cup measurement, add the scuffin dough to a parchment-lined baking sheet.
  8. Cook for 15 minutes.
  9. Remove from the oven. Brush each scuffin with plant-based milk, then sprinkle a little coconut sugar on top, if desired.
  10. Allow to cool for 10 minutes before enjoying!

Chef Notes


Substitute oat flour with buckwheat flour or quinoa flour (note that quinoa flour is more absorbent than oat flour, so you may need to add an additional tablespoon of plant-based yogurt or pumpkin puree).

Substitute pecans with walnuts, sliced almonds or hazelnuts.

Substitute pumpkin puree with butternut squash or sweet potato puree.


Substitute almond flour with oat flour to make the dough completely oat-based.

Substitute pecans with pumpkin seeds.

Whole Food Sweetener

Use date paste in place of maple syrup.

Prep Ahead

If making the pumpkin puree from scratch, make it up to two days ahead of time and store in an airtight container in the refrigerator.

Companion Recipes

Enjoy with a warm glass of Chaga Hot Cocoa.

Schmear Cinnamon Spice Nut Butter on top.

Use two-ingredient Hazelnut Milk as the plant-based milk in this recipe.


Store leftovers in an airtight container in the refrigerator for up to seven days or freeze for up to 30 days.

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