Fit Mitten Kitchen · by Ashley★ 5.0 (4)
Vegan Pumpkin Scones
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 10%
CARBS 41G59% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 12G37% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pumpkin scones made with coconut oil and whole grain flour, dusted with cinnamon sugar. A seasonal fall breakfast treat that's easier to make than expected.
mainamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup canned pumpkin
- 1/3 cup canned coconut milk
- 1 teaspoon almond or vanilla extract
- 2 cups + 2 tablespoons whole wheat white flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 5 tablespoons coconut oil
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon (optional)
- 1 TBSP coconut milk or milk of choice
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 10%
CARBS 41G59% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER18G TOTAL SUGAR
FAT 12G37% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 130mg
- Total sugar
- 18g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 11mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.