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    Home » Recipes » Breakfast » Healthy Vegan and Gluten free Pumpkin Scones

    Published: Sep 23, 2021 · Modified: Sep 23, 2021 by Ansley Beutler

    Healthy Vegan and Gluten free Pumpkin Scones

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    These soft vegan pumpkin scones have a golden outside and a moist inside with a sweet maple glaze on top. Each bite is filled with cozy fall flavors making it the ultimate healthy brunch item this season! Made gluten free and dairy free too!

    This Vegan Pumpkin Scones recipe is sponsored by Purely Elizabeth. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

    Vegan pumpkin scones scattered on a platter with icing and granola on top.

    Hello fall and hellooo pumpkin scones! If you're like me and love pumpkin spice and everything nice, these vegan pastries are for you.

    They have hints of pumpkin (nothing too overpowering) and specks of cinnamon and nutmeg in every bite. This recipe will definitely be one of your new fall favorites!

    My pumpkin cinnamon rolls and pumpkin pie oatmeal should be on your fall list too!

    Jump to:
    • Ingredients and notes
    • Step by step directions
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Ingredients and notes

    Image of gluten free pumpkin scone ingredients on a pink backdrop.
    • Pumpkin - Make sure to use pumpkin puree and not pumpkin pie filling.
    • Coconut milk - This needs to be full-fat. The cream on top is what helps bind the dough together.
    • Coconut sugar - Used to sweeten the vegan pumpkin scones. Granulated sugar will work as well or light brown sugar.
    • Almond flour + Coconut flour - This combination of gluten free flours provides the perfect soft texture to the scones.
    • Tapioca flour - This ensures the scones are nice a fluffy and not too dense. Substitute with arrow root starch if needed.
    • Pumpkin spice - Used to add some fall flavors to the scones. If needed, substitute with cinnamon, nutmeg, and ginger.
    Vegan pumpkin scones on a piece of parchment paper with icing and granola on top.

    Step by step directions

    These vegan pumpkin scones can be whipped up in under and hour and are so fun to make! You will need a mixing bowl, a hand mixer or stand mixer, and a baking sheet.

    Step 1 : Mix the wet ingredients

    First, add the pumpkin, coconut milk, coconut sugar, and vanilla to a bowl and mix until smooth. This is best done with a stand mixer or hand mixer but you can also use a stiff whisk if needed.

    Beater mixing pumpkin scone batter in a glass bowl.

    Step 2 : Fold in dry ingredients

    Next the almond flour, tapioca flour, coconut flour, pumpkin spice, and baking powder to the bowl. Gently fold until no flour clumps remain.

    Lastly, add the coconut oil to the bowl and continue to mix until a large ball of dough forms.

    Pumpkin scone dough on a piece of parchment paper.

    Step 3 : Cut into triangles and bake

    On a flat surface, form the dough into a circular shape about 2 inches thick. Using a sharp knife, cut the circle into 8 triangles. If your knife sticks to the dough when cutting into it, brush a little flour onto the blade before slicing.

    Place each triangle on a baking sheet about 2 inches apart. Brush the tops of each triangle with melted coconut oil. This is optional but will provide that golden brown color on top of the scones.

    Bake in the oven until golden. Let cool slightly before adding the icing.

    Step 4 : Drizzle with icing

    In a separate bowl, mix the powdered sugar, maple syrup, and almond milk until slightly thick in consistency and smooth. Using a spoon, drizzle over top of each scone.

    Spoon drizzling icing over top of a vegan pumpkin scone.

    Step 5 : Top with granola

    To further elevate these healthy pumpkin scones, sprinkle a little pumpkin granola on top to give it a crunch.

    Purely Elizabeth Pumpkin Granola

    Purely Elizabeth's Pumpkin Cinnamon granola is the perfect accompaniment to these scones. It had those fresh fall flavors with little chunks of pumpkin seeds in the mix. Not to mention it's gluten free and naturally sweetened too!

    Bag of pumpkin cinnamon granola on a pink surface with a few pieces spilling out.

    Storing

    Be sure to wait until the icing has set before storing. The best way to store these vegan pumpkin scones is in an airtight container in the fridge.

    When ready to enjoy, heat them up in a toaster oven to make the outside crispy. You can also warm them up in the microwave for a soft scone.

    Vegan pumpkin scones piled up on a piece of parchment paper.

    Frequently asked questions

    How to make vegan pumpkin scones

    For this recipe, mix together the wet ingredients first. Then fold in the dry ingredients until a large ball of dough forms. Form the dough into a circle about 2 inches thick. Slice the dough into triangles, brush with melted coconut oil, and bake until golden.
    Drizzle with icing and any extra toppings.

    How to add more flavor to pumpkin scones?

    If you really want the pumpkin flavor to come through in these scones, add another tsp of pumpkin spice to the dough.

    Can I substitute with oat flour?

    I have not tried these scones with oat flour. However, my vegan chia spiced scones are made with oat flour if you want to check those out!

    For more fall inspired recipes, check out my:

    • Frozen Greek Chocolate Yogurt
    • Air Fried Teriyaki Salmon Bites Rice Bowl
    • Fluffy Lemon Oat Flour Pancakes with Honey Butter (gluten free!)

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Healthy Vegan and Gluten free Pumpkin Scones

    These soft vegan pumpkin scones have a golden outside and a moist inside with a sweet maple glaze on top. Each bite is filled with cozy fall flavors making it the ultimate healthy brunch item this season! Made gluten free and dairy free too!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: gluten free pumpkin scones, healthy pumpkin scones, vegan pumpkin scones
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8 Scones
    Calories: 454kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the scones

    • ¾ cup pumpkin
    • ½ cup coconut milk - full-fat
    • ½ cup coconut sugar
    • 1 tsp vanilla
    • 3 ½ cup almond flour
    • 1 cup tapioca flour
    • ¼ cup coconut flour
    • 1 tsp pumpkin spice
    • 3 tsp baking powder
    • 3 Tbsp coconut oil - solid
    • 1 Tbsp melted coconut oil - optional
    • ¼ cup coarse cane sugar - optional

    For the icing

    • ½ cup organic powdered sugar
    • 1 Tbsp maple syrup
    • 1 Tbsp almond milk - unsweetened

    To top

    • 1 cup Purely Elizabeth Pumpkin Cinnamon Granola

    Instructions

    • Preheat oven to 375 F. In a bowl, beat together the pumpkin, coconut milk, coconut sugar, and vanilla until smooth.
    • Add the almond flour, tapioca flour, coconut flour, pumpkin spice, and baking powder to the bowl and begin mixing. Lastly add the coconut oil to the bowl and continue to mix until a large ball of dough forms.
    • Transfer the dough to a piece of parchment paper and form the dough into a large disk about 8 inches in diameter. With a sharp knife, cut the dough in half horizontally and then again in half vertically. Next, cut each section of the circle in half again so you are left with 8 individual scones.
    • Transfer the scones to a baking sheet lined with parchment paper and space them out at least 2 inches a part. If desired, brush the tops of the scones with melted coconut oil and sprinkle with coarse cane sugar. Bake in the oven for 17 - 20 minutes until golden brown.
    • While the scones are cooling, prepare the icing by mixing together all icing ingredients in a bowl until thin. Drizzle on top of the scones, sprinkle Purely Elizabeth Pumpkin Cinnamon Granola over top of each, and enjoy!

    Nutrition

    Calories: 454kcal | Carbohydrates: 36g | Protein: 11g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 74mg | Fiber: 7g | Sugar: 9g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 3mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Kylie Loften says

      October 04, 2021 at 7:00 am

      5 stars
      I made these yesterday and they were fantastic!

      Reply

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