Preheat oven to 350°F
Coat twelve standard (2½-inch) muffin cups with cooking spray
Line a rimmed sheet pan with paper towels
Chop drained pears into ¼-inch tiny diced pieces and place in single layer on paper towels
Pat diced pears dry with more paper towels
In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt
Chop butter into diced pieces and add to flour mixture
Cut in butter with a pastry cutter until mixture is crumbly
In a glass measuring cup, whisk buttermilk and egg together
Make a well in center of flour-butter mixture and using a fork, stir in liquid mixture along with diced pears and walnuts
Blend just until all ingredients are moistened. Batter will be very thick, more like scone dough
Using a 1/3 cup measuring cup, scoop batter into prepared muffin cups, dividing evenly. They will be very full
Whisk egg and milk together in a small bowl
Brush a little egg wash over each scuffin (you will have leftover egg wash) and sprinkle with at least ¼ teaspoon raw sugar
Bake 20 to 23 minutes or until toothpick inserted in center comes out clean and tops are slightly golden
Let scuffins cool in pan for 2 minutes, then remove to wire cooling rack
Enjoy warm or at room temperatureStore in tightly covered container or zippered freezer bags. Can also be frozen
