Maple Syrup

Pumpkin Scones with a Pumpkin Spice Glaze


Third pumpkin recipe in a row! I swear after this I’ll take a pumpkin break, I promise! Even though I love pumpkin, I’m starting to get a little pumpkined out.  But…in case you aren’t, than here is another delicious pumpkin recipe!  I’m always looking to new flavors in scones.  Seasons are always influencing what I decide to add to my basic scone recipe.  In the spring and summer I like to make scones with blueberries, lemon zest, strawberries and peaches.  In the fall, I like to use pecans, pumpkin, fresh cranberries and apples.  The list of scone possibilities is endless.

The key to making pumpkin baked goods taste good, is unfortunately more sugar and a lot of cinnamon and spices.  Otherwise you will end up with a bland baked good.


Pumpkin Scones with a Pumpkin Spice Glaze Recipe:
2 1/4 C. All Purpose Flour
1 tsp. Pumpkin Spice
1/2 tsp. Salt
2 1/2 tsp. Baking Powder
1/3 C. Cold Butter
6 tbsp. Maple Syrup
1/2 C. Canned 100% Pumpkin Puree
1 Egg (Beaten)
4-8 tbsp. Milk

1 C. Sifted Powdered Sugar
1/2 tsp. Pumpkin Spice
1-2 tbsp. Milk
1/4 tsp. Vanilla Extract

Preheat oven to 400.

1. In a mixing bowl, combine dry ingredients. Cube butter and add to the dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

2. After the butter and dry ingredients are incorporated, add 1 beaten egg, pumpkin puree, maple syrup and milk. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

3. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

4. On a baking sheet lined with parchment paper, bake the scones for 12-15 minutes. Scones are done when the edges are light brown and firm to the touch. Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, pumpkin spice, vanilla extract and milk. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!


Fall Harvest Pumpkin Spice Oatmeal

With everything pumpkin spice this season, I had to jump on the pumpkin spice wagon! There’s pumpkin spice bread, pumpkin spice oreos and pop tarts and pretty much anything else you can imagine has pumpkin spice.  This bowl of pumpkin spice oatmeal is fall in a bowl – warm and comforting! Perfect for your health crazed family member or even yourself!

You either like oatmeal or you don’t.  I use to hate oatmeal.  The globby, mushy, flavorless texture made me want to gag after two bites.  It wasn’t until college that I gave it another chance. I was on a health kick. And what’s healthy with a good amount of fiber, well…oatmeal! So I had to make oatmeal interesting!


I would add different fresh and dried fruits, nuts, chocolate chips, coconut flakes, maple syrup, spices, etc.

The trick to liking oatmeal, is texture and multiple flavors.  Adding crunchy, naturally sweet fruit like apples makes a world of difference.  I always like to add nuts for fiber and healthy fats like 0mega-3 fatty acids.  I usually go with chopped, roasted, non-salted almonds, or chopped walnuts.



Fall Pumpkin Spice Oatmeal Recipe:
1/4 C. Old Fashioned Oats
1/4 C. Quick Cooking Oats
1 tbsp. Canned 100% Pumpkin Puree
1/8 tsp. Pumpkin Pie Spice
1/2 C. Almond Milk or Reg. Milk
Honey Crisp Apples
Pecans or Walnuts
Maple Syrup

1. Mix oats, pumpkin pie spice, almond milk and pumpkin puree. Heat in the microwave for 2 minutes. I like to add a little more almond milk, to loosen it. Who likes thick, globby oatmeal! Sorry if I offended you, but yuck!

2. Top with your favorite apples, nuts and drizzle with maple syrup and maybe a sprinkling of pumpkin pie spice!

Hope you enjoy this healthy fall breakfast!