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vegan pumpkin oatmeal scones

Vegan Maple Pecan Pumpkin Oatmeal Scones

Fall-inspired vegan pumpkin oatmeal scones with hints of maple, pecan and pumpkin spice in every bite! Made with hearty Coach's Oats for a wholesome, filling snack to pair with your cup of coffee.

Course Breakfast, Brunch, Vegan Friendly
Keyword pumpkin oatmeal scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 scones
Calories 252 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • Wet:
  • ¾ cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon blackstrap molasses (any molasses will work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • Dry:
  • 1 3/4 cup whole wheat pastry flour (or white whole wheat flour)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter, cut into small pieces (can also use regular butter if not vegan)
  • 3/4 cup Coach’s Oats
  • For topping:
  • 24 raw pecans halves
  • For the pecan butter glaze:
  • 1 tablespoon pure maple syrup
  • 1 tablespoon pecan butter (or cashew butter)
  • pinch of salt
  • 2-3 tablespoons warm water, to thin

Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together the pumpkin puree, maple syrup, molasses, almond milk, vanilla extract and apple cider vinegar. Set aside.
  3. Add flour, baking powder, cinnamon, ginger, nutmeg, allspice, cloves and salt to the bowl of a food processor. 
  4. Next add in butter pieces and pulse a few times until mixture resembles coarse crumbs. 
  5. Add flour mixture to pumpkin mixture, along with the Coach's oats. Stir until just moist; the dough will be very soft.
  6. Place dough on the prepared baking sheet lined with parchment paper. Pat the dough into an 8 inch circle using floured hands. Cut into 8 triangles, but don’t cut all the way through the dough. 
  7. Add 3 raw pecans to each scone triangle. Bake for 20-25 minutes or until slightly golden.
  8. Once scones are done baking, mix together the glaze, if using: Add pecan butter, maple syrup, salt, and warm water to a small bowl. Mix together until smooth and creamy like a glaze. Drizzle over the scones and enjoy! Serves 8.
Nutrition Facts
Vegan Maple Pecan Pumpkin Oatmeal Scones
Amount Per Serving (1 scone)
Calories 252 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 0.5g3%
Carbohydrates 37.7g13%
Fiber 5.6g23%
Sugar 9.7g11%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.