About this Recipe
These are the answers to anyone who doesn’t own a muffin tin, but who still craves a delicious pumpkin muffin. They are moist, tender, little pastries perfectly spiced, and they come together in less than ten minutes. They require no heavy mixing, only two clean hands, as they are created through the reverse creaming method. Hence the scone etymology. Per usual, I like to use a mix of flours here with oat flour and gluten free all-purpose flour. But feel free to use only all purpose flour if that's all you have on hand. They will still be delicious!
Ingredients:
½ cup butter, cold and cubed
¾ cup all purpose gluten free flour mix
¾ cup oat flour
3 tablespoons dark brown sugar
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
Confectioner’s sugar, for serving
Directions:
Preheat the oven to 350 degrees fahrenheit.
In a large mixing bowl add all-purpose gluten free flour, oat flour, dark brown sugar, granulated sugar, baking powder, cinnamon, salt, nutmeg, cloves and stir to combine. Add butter and work it into the flour with both hands until the mixture resembles thick cornmeal. You do still want to see some pea-sized clumps of butter, as they will expand creating a fluffy interior. Make a well in the center, and add the pumpkin, egg, and vanilla. Stir with a fork to combine, and allow to sit for 15 minutes.
Once the batter has rested, line a baking sheet with parchment paper. Using a ⅓ cup measuring cup or ice cream scoop, plop the batter onto the sheet spacing each ball about 1 ½ inches apart. Bake in the oven for about 15-20 minutes or until a cake tester comes out clean. Once cooled, dust generously with confectioner’s sugar and enjoy!