These Healthy Gluten-Free Pumpkin “Scones” are perfect to get into the fall spirit! Filled 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.
A delicious, protein and healthy-carb packed orange baby.
Put it this way: if you want a hard, crunchy, icing covered, legit scone, this is not it.
Here’s what you’ll need to make these Healthy Gluten-Free Pumpkin “Scones”:
- Gluten-free rolled oats (not “quick” – I like the Rolled Oats by Only Oats
- Gluten-free baking flour
- Baking powder
- Pumpkin puree
- 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.
Is canned pumpkin actually pumpkin?
Not really, no. Most canned pumpkin (even the stuff that says “100% pumpkin”) is NOT actually pumpkin.
Well, actual pumpkin pumpkin, like Halloween-Jack-o-Lantern pumpkin is stringy.
You know, the stuff that gets all over your elbows when you’re carving all those Jack-o-Lantern masterpieces?
And even though pumpkin is from the squash family, it doesn’t have as much natural sugar as other varieties and so it doesn’t really have a great taste.
So most canned pumpkin are a mix of winter squashes, including butternut squash, Golden Delicious, and Hubbard.
My can of ED Smith 100% Pure Pumpkin is actually a brand of squash called the Dickinson, which is more closely related to a butternut squash than a pumpkin
Huh. Who knew, hey?
Also, did you know that pumpkins ARE ACTUALLY A FRUIT? omg I know right?! Who knew (or cared)😆 But you gotta admit, you didn’t see that coming!
What should I do with leftover canned pumpkin?
You should either:
- Make an extra big batch of these pumpkin scones because they freeze beautifully or,
- Check out my recipe for Super Moist Pumpkin Bread!
Enjoy these Healthy Gluten-Free Pumpkin “Scones”!
Lookin’ for a few more healthy and gluten-free recipes? Check these out:
- Healthy Fall Vegetarian Curry
- Sheet Pan Maple Dijon Chicken and Broccoli Bake
- Healthy Banana Bread with White Beans
- Easy Winter Soup with Beans
- Healthy Instant Pot Chicken Tortilla Soup
- Simple Haddock Quesadillas
Healthy Gluten-Free Pumpkin "Scones"
- 1 1/4 cups gluten-free oats
- 1 1/4 cups gluten-free baking flour I use Bob's Red Mill 1:1 Baking Flour
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup pumpkin purée
- 3/4 cup 1% or 2% cottage cheese
- 1/4 cup pure maple syrup
- 2 Tbsp olive oil
- 1 tsp vanilla extract
- Preheat oven to 375ºF (190ºC). Line a cooking sheet with parchment paper.
- Combine gluten-free oats, gluten-free flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Mix pumpkin purée, cottage cheese, maple syrup and olive oil. Pour into centre of dry ingredients. Stir with a fork (or hands) until combined.
- 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 and an inserted toothpick comes out clean.