Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper or lightly grease.
Sift both kinds of flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg and cloves into large mixing bowl. Stir in sugar and grated citrus zest.
In another bowl, blend milk with ground flax seeds, pumpkin, molasses and grated ginger.
Add butter or non-dairy spread to flour mixture. Cut in the butter with a pastry cutter, two knives or a large fork. When mixture is crumbly, pour in the liquid ingredients. Gently stir until just a little bit of the flour mixture is still showing. Fold in chopped cranberries.
Fill a 1/2-cup measure with scuffin batter and drop onto prepared baking sheet, six per baking sheet. You will get a total of 12 scuffins.
Sprinkle each one with pecan pieces. Sprinkle 1 teaspoon of sugar over the top of each scuffin.
Bake in preheated 350-degree oven for 20 to 25 minutes. A wooden pick poked into the center of a scuffin should come out clean.
Allow sucffins to cool on baking sheets for 5 minutes. Use a spatula to carefully transfer scuffins to cooling racks. Serve warm or at room temperature.
Makes 12 scuffins.