Ridiculously Easy Pumpkin Spiced Scuffins with Maple Glaze

Generously coat a standard 12-cup muffin pan with nonstick cooking spray, including the bottoms and sides of the cups. Set aside.

Measure the heavy cream into a bowl or measuring cup large enough to accommodate the melted butter. Place in the freezer for 15 minutes while preparing the remaining ingredients. The cream should be very cold but not frozen. 1½ cups heavy cream

Place the 12 tablespoons butter in a microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute. If it is not completely melted, continue heating in 10-second intervals just until melted. Set aside to cool slightly. 12 tablespoons butter

Combine the brown sugar, pumpkin pie spice, and 2 teaspoons butter in a small microwave-safe bowl. Microwave on high power for 15–20 seconds, or until the butter is melted. Stir with a fork until the mixture has a sandy texture. Set aside. ⅓ cup brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons butter

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. 3 cups all-purpose flour, ⅓ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon kosher salt

After the cream has chilled for 15 minutes, add the slightly cooled melted butter. Stir with a fork until the butter forms small clumps throughout the cream.

Drizzle approximately half of the cream mixture over the dry ingredients. Stir with a fork until large, moist crumbs form. Add half of the remaining cream mixture and stir again, incorporating most of the dry ingredients. Drizzle in the remaining cream mixture and stir just until all of the dry ingredients are incorporated. Avoid overmixing.

Sprinkle approximately half of the pumpkin spice mixture over the dough. Scoop half of the dough into 6 of the prepared muffin cups, catching some of the spice mixture in each scoop. A large #12 scoop (⅓-cup capacity) makes portioning especially easy—simply fill the scoop and level off the top. A large spoon works well too; just divide this half of the dough evenly among the 6 cups.

Sprinkle the remaining pumpkin spice mixture over the dough left in the bowl. Scoop into the remaining 6 muffin cups, dividing the dough as evenly as possible among all 12 cups. There’s no need to stir the spice mixture into the dough; scooping it together creates the swirls.

Refrigerate the filled muffin pan for at least 30 minutes or up to 12 hours. Cover if chilling for an extended period.

Toward the end of the chilling time, preheat the oven to 425°F. Set the muffin pan on a sheet pan to help prevent the bottoms of the scuffins from getting too dark.

Place in the oven and immediately reduce the temperature to 400°F. Bake for 18–22 minutes, until light golden brown and the centers are set.

Let the scuffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. A rounded table knife works well for gently loosening and lifting the scuffins from the pan.

While the scuffins bake, combine the maple syrup, 3 tablespoons half-and-half or milk, powdered sugar and vanilla in a small bowl. Whisk until smooth and lump-free. Add the remaining half-and-half or milk a little at a time, as needed, until the glaze is just a little thicker than heavy cream. 3 tablespoons pure maple syrup, 3-4 tablespoons half-and-half or milk, 1½ cups powdered sugar, 1 teaspoon vanilla extract

Place parchment paper or a tray beneath the cooling rack to catch any drips. Brush the glaze over the tops and sides of the scuffins while they are still warm. Leave on the rack until the glaze is dry.

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