Pumpkin Baking. My favorite fall activity.
For years I’ve been collecting/hoarding baking recipes to one day try. Many get made… many don’t. I love experimenting with different flours and “weird” ingredients (#beans #veggies). Ever since I was very little, I’ve always loved making up experiments and mixing things together. Lucky for my taste-testers, I’ve grown from the days I’d make my mother try my “chocolate pudding carrot banana pickle” muffins… and have now moved on to some more (hopefully) edible fare.
Like PUMPKIN. I know I know. It’s allll over the blog-o-sphere right now. In fact, wait. We may even be past it at this point (How much longer do I have to get my pumpkin spice lattes!?) Ya’ll are going to already be onto peppermint and gingerbread aren’t you? Well not me. Not yet at least. I loveeee me some pumpkin baking (plus I still need to get through these cans of puree in my fridge and cupboards). I absolutely cannot pass anytime I see a big cafe pumpkin muffin or scone or… my favorite…pumpkin cinnamon bun. Speaking of cinnamon buns, go check out Becky’s recipe. Droooool.
Every year around this time my baking is basically 100% pumpkin themed.
I have a number of favorite pumpkin baking recipes, but my boredom doesn’t seem to like repeating things too many times.
So based off my experiments with a number of different pumpkin baking recipes, I’ve created both an easy muffin and scone recipe of my own. Both came out winners!
Both recipes are made completely with whole, good for you ingredients. They’re super simple, easy, healthy and most importantly… delicious.
For those vegans out there, this scone is for you. They are sooo moist and buttery, you’d never guess they didn’t have an ounce of butter in them. Smear one with almond butter and I guarantee you will be in heaven. Queue angel chorus.
Made with coconut oil and light on sugar. I’ve made these using 1:1 gluten free flour as well as with wholegrain spelt. They turned out great both ways! They will rise just slightly less using gluten free flour.
Not vegan? Go for the muffin. Then I’d also highly suggest taking one that’s still warm from the oven and slathering it with buttttaaa (but don’t tell your vegan friend beside you eating the scone. They can have earth balance)
Made with the sneaky addition of an EXTRA vegetable. That’s two vegetables in one muffin people. Win win win.
Whichever you are craving – muffin or scone – don’t hang up your pumpkin baking coats just yet. Get your apron on and treat yourself to these home baked goodies!
VEGAN PUMPKIN SCONES
A healthy, buttery scone delicious for any time of day. Vegan, optional gluten free.
Optional yogurt glaze
PUMPKIN ZUCCHINI MUFFINS
Popping in here for a real old-school What I Ate Wednesday (er, Monday…