healthy pumpkin scones | vegan scones | pumpkin scones recipe

Healthy Pumpkin Scones with Maple Glaze

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This pumpkin scones recipe is vegan and has a delicious maple glaze that I want to put on everything.  These healthy pumpkin scones are a perfect healthy snack, breakfast, brunch or dessert.

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Oh yes my friends, pumpkin season is here.  I look forward to pumpkin season all year.  Sweater weather.  Pumpkin spice lattes.  Perfect outdoorsy weather to go for hikes and camping.

Baking bread from scratch.


Not sure why that last one is something to get excited about but wearing thick cozy socks makes me happy.

With pumpkin season in full swing, I had to add my own recipe.

If you’re thinking about Halloween…here are 15 awesome social distancing Halloween ideas your kids will love!

And if you’re into errrrything fall, here are 17 pretty and cheap fall decor ideas (that don’t look cheap!!)

It’s healthy pumpkin scone time!

And not just any recipe!  Flaky healthy pumpkin scones with a non-optional maple glaze.

healthy pumpkin scones | vegan scones | pumpkin scones recipe

Okay, you can leave off the glaze if you really want to.  Sometimes I do on the scones I give to my toddler.  She’s already a little tornado and does not need any additional help in the high energy department.  But I love the glaze and the pumpkin scones themselves aren’t very sweet so the drizzle adds that extra oomph.  Yup, oomph.

More scone recipes:

These vegan scones are made with canned pureed pumpkin (not pumpkin pie filling) and are lightly sweetened.  If you like your scones sweeter you can add another two tablespoons of maple syrup.

I really like to use a pastry cutter to mix the butter (or vegan butter) into the flour.  It’s one of the kitchen tools I used all the time when I had a commercial bakery and use in my home kitchen all the time.  A fork will work instead if you don’t have one but I highly recommend picking one up if you want to make scones or pies.

The glaze works best if you can wait until the scones fully cool.  I couldn’t, so I waited until they were cool-ish and then drizzled the glaze on.  Oh and that fork in the first pic?  All for show, I totally eat scones with my hands.

Turn your oven on and let’s make these healthy pumpkin scones!

And for another super easy pumpkin recipe, try these 20-minute pumpkin bagels (they really take 20 minutes from start to baked!)

healthy pumpkin scones | vegan scones | pumpkin scones recipe
5 from 4 votes

Healthy pumpkin scones

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 scones


  • 2 cups unbleached wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/2 cup butter or vegan butter chopped into cubes
  • 1/4 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 2-3 tbsp milk of choice

Maple glaze

  • 1/2 cup icing sugar
  • 2 tsp pure maple syrup
  • 2 tsp milk of choice


  1. Preheat oven to 425F.  Mix the flour, baking powder, ginger, and cinnamon in a medium bowl.

  2. Using the pastry cutter or the back of a fork, cut in the butter so the cubes mix in with the flour.  You want the butter pieces to be around pea-sized.

  3. Add the pumpkin puree, maple syrup, and 2 tablespoons of milk.  Mix together and then use your hands to knead it together 4 or 5 times.  If it's too dry add another tablespoon of milk.

  4. Pat it out into a circle about 3/4 inch thick on your baking sheet (I usually line mine with parchment paper).  Slice into 8 wedges.

  5. Bake for 15-17 minutes until lightly browned.  Let cool and then glaze.

Maple Glaze

  1. In a small bowl mix together the icing sugar, maple syrup, and milk.  I use a fork or a whisk and don't bother with an electric mixer.  Drizzle over the cooled scones with a spoon.

(Psst…if you need more pumpkin recipes in your life, try this Easy Pumpkin Pie, these Pumpkin Waffles, or this Pumpkin Mug Cake…all SO delicious!)

And if you’re looking for a gluten-free pumpkin scones recipe, check this one out!

—–> Pin this recipe below to save it for later!

healthy pumpkin scones | vegan scones | pumpkin scones recipe

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  1. 5 stars
    Those look delicious and will definitely be going on my “to bake” list! One question though — I see the pumpkin puree in the directions, but not an amount listed in the ingredients section??

    1. Gah, thanks for catching that! I just fixed it – it should be 1/2 cup pumpkin puree. Lol, what would pumpkin scones be without any pumpkin in them?!! (They’d be like my beloved pumpkin spice lattes!!!) Glad these healthy pumpkin scones are on your “to bake” list. 🙂

    1. We think so too! lol Hope you like them if you try them. Thanks for stopping by this morning Jessi 🙂

  2. 5 stars
    Your post is featured on Full Plate Thursday this week. We have pinned it to our features board and thanks so much for sharing this great post with us!
    Miz Helen

  3. Do you have the nutritional info on these?

    1. Hi Sara! I’m sorry I don’t. I don’t tend to track nutritional info as I mainly like to look at overall ingredients so I haven’t included them in my recipes. I know some people might need or want to be more specific than that. If you’re interested in finding it out you could use a calculator like this: I haven’t tried it myself, just found it in a quick search. Hope that helps and thanks for writing!

  4. Me and my 3 year old tried these today. They were super easy to make and delicious! Definitely a keeper. I couldn’t find pumpkin puree in my country but I boughts some frozen pumpkin blocks instead, made sure they were thawed and mashed them with my kitchen machine. Plus when we started baking we found out we didn’t have any cinnamon left but instead we used a mix of cookiespices with cinnamon in it.
    So everything worked out really well and I think my 7 year old girl would love to bake some to. Thanks for the recipe!

    1. Yayyyy!!! So happy you loved these healthy pumpkin scones 🙂 Thanks for checking back in to let me know and for letting us know the subs you did – that’s always helpful!

  5. Your Pumpkin Scones look like a perfect start to the morning! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
    Miz Helen

  6. Yupp!!! So happy ..!!!i Loved these healthy pumpkin scones ?… keep up the good work … Looking Forward To here from You !!!!…

    1. Well that makes me happy! 🙂 Thanks for letting me know you liked these pumpkin scones 🙂

  7. 5 stars
    I baked a batch. ate 2 and took the rest to my parents. Came back home. Baked another batch and I have eaten two more. So good but I have a confession to make. I recently started making my biscuits with King Arthur self rising flour and heavy cream. That’s it. So I omitted the butter in this recipe and used heavy cream. Came out great!

    1. Love it!!! 🙂 So happy you liked these pumpkin scones so much, Rosemary. And I love baking biscuits with heavy cream as well. Thanks for letting us know about your substitution and how it worked out. xx

  8. Could you add pecans to these scones

    1. Yes absolutely! I would add 1/4 cup to 1/3 cup chopped or whole pecans. 🙂 Let me know if you try these healthy pumpkin scones with the pecan addition!

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