Healthy Pumpkin "Scones" (Gluten-Free)

These Healthy Gluten-Free Pumpkin "Scones" are perfect to get into the fall spirit! Made with simple ingredients like oats, real pumpkin ('course), maple syrup, and a surprise ingredient: cottage cheese!

What's not really a muffin or a cookie or a hard, crunchy scone?

This recipe for Healthy Gluten-Free Pumpkin "Scones" is the perfect mix of baked goods.

They're like a scone and a muffin had a baby.

Put it this way: if you want a hard, crunchy, icing covered, legit scone, this is not it.

Ingredients

• Gluten-free rolled oats
• Gluten-free baking flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt
• Pumpkin purée
• Cottage cheese
• Maple syrup
• Olive oil
• Vanilla extract (optional)

(Side bar: did you see the Curb Your Enthusiasm episode with the debate around whether what Larry got from Mocha Jo was a SCONE or a MUFFIN? Let's chat about it another time. Too funny!)

This easy recipe for a pumpkin scone-like muffin with oats is a healthy way to get all those warm, pumpkin feelings of fall, with some extra nutrition packed in (thank you cottage cheese!)

These guys are packed with protein, fibre and healthy carbs. Don't you love fall: baking with pupmkin time🍂

Nothing says fall like a big can of this gourd.

What to do with extra pumpkin puree

Make ones of these pumpkin-forward recipes:

Enjoy these Healthy Gluten-Free Pumpkin "Scones"!

~April

📖 Recipe

Healthy Gluten-Free Pumpkin "Scones"

These Healthy Gluten-Free Pumpkin "Scones" are perfect to get into the fall spirit! Made with simple ingredients like oats, real pumpkin ('course), maple syrup and a surprise ingredient: cottage cheese!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Keyword: healthy pumpkin muffins, pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 scones

Author: April Saunders, RD, MPH

Ingredients

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• 1 ¼ cups gluten-free oats
• 1 ¼ cups gluten-free baking flour I use Bob's Red Mill 1:1 Baking Flour
• 1 tablespoon baking powder
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup pumpkin purée 100% pure canned pumpkin (not pumpkin pie filling)
• ¾ cup 1% cottage cheese
• ¼ cup pure maple syrup
• 2 tablespoon olive oil

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Instructions

• Preheat oven to 375ºF (190ºC). Line a cookie sheet with parchment paper.
• Combine gluten-free oats, gluten-free flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• In a separate medium bowl, mix together pumpkin purée, cottage cheese, maple syrup and olive oil. Add to the bowl of dry ingredients. Combine together with a spatula.
• Shape dough into 12 "patties" by flattening gently and place on a baking sheet covered with parchment paper.
• Bake in oven for 22-25 minutes or until scones are golden.

Notes

Yield: 12 "scones"

These will keep fresh on the counter in an air-tight container for up to 3 days.

Freeze for up to 3 months, wrapped well.

Adapted from the recipe by L. Zalot

Nutrition Information approximate and for 1:

Nutrition Facts

Healthy Gluten-Free Pumpkin "Scones"

Amount per Serving

Calories

125

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

1

mg

0

%

Sodium

 

261

mg

11

%

Potassium

 

60

mg

2

%

Carbohydrates

 

20

g

7

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

4

g

8

%

Vitamin A

 

7

IU

0

%

Vitamin C

 

0.02

mg

0

%

Calcium

 

91

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

125

Nutrition Facts