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Pumpkin Scruffins

Enjoy an extra soft and fluffy autumn version of Women's Bean Project Cream Scones! The citrusy glaze is the perfect complement to the subtle pumpkin sweetness and spice.
Dessert

Servings

10-12 servings

Prep Time

20 minutes

Cook Time

10-12 minutes

Passive Time

15 minutes

Difficulty

Medium


Ingredients

  • 1 box WBP cream scone box
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) butter
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp baking powder
  • 1 15 oz. can pumpkin puree
  • 8 oz. heavy cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp mango or orange juice
  • 1 box powdered sugar

Featured WBP Products

Cream Scone Mix
9.25

Pumpkin Scruffins

Enjoy an extra soft and fluffy autumn version of Women's Bean Project Cream Scones! The citrusy glaze is the perfect complement to the subtle pumpkin sweetness and spice.
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Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine cream scone mix, brown sugar, all spices and baking soda. Cut in butter and mix into dry ingredients until mixture resembles course crumbs.
  3. In a separate bowl, whisk or beat together pumpkin puree, cream, eggs and vanilla. Pour this mixture over dry ingredients and stir well using a rubber spatula until dough forms.
  4. Drop scruffins on greased cookie sheet leaving approximately an inch between each.
  5. Place in oven and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let scruffins cool.
  6. In a large mixing bowl, whisk together juice and enough powdered sugar to create a thick but pourable glaze. Drizzle over scruffins.

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