Healthy Pumpkin Scones with Maple Vanilla FrostingRecipe posted in: Breakfasts, Flex Meals & Snacks, Snacks, Snacks, Desserts
Fall is in the air and that means pumpkin everything! The holidays are just around the corner, so lots of sugary treats will soon be tempting us. But don’t worry, there’s a healthy alternative – pumpkin scones!
These Healthy Pumpkin Scones with Maple Vanilla Frosting are the perfect fall breakfast or snack. They’re lightly spiced and have a delicious maple vanilla frosting. The scones are light and fluffy with a delicious pumpkin flavor, and the frosting is sweet and creamy with a hint of maple. Plus, they’re healthy enough that you can indulge without feeling too guilty. So if you’re looking for a tasty autumn treat, give this pumpkin scone recipe a try!
How to Make Pumpkin Scones
Scones are one of those treats that always feel special, but they’re actually really easy to make. These pumpkin scones are a great fall dessert. They are delicious, easy to make and perfect for entertaining. Plus, they can be made ahead of time and frozen for future use. They’re made with pumpkin puree, pumpkin pie spice and a bit of maple syrup for sweetness. The scones are then topped with a creamy maple vanilla frosting.
The scones are packed with fiber and vitamin A from the pumpkin, and the maple vanilla frosting is sweetened with only maple syrup. So go ahead and indulge in these delicious scones without feeling guilty!
Our recipe for pumpkin scones starts with preheating your oven to 425 degrees. Next, line a baking sheet with parchment paper. In a mixing bowl, whisk together whole wheat pastry flour, baking powder and pumpkin pie spice. Set this wet mixture aside. In another bowl, whisk together the dry ingredients, including pumpkin puree, egg, maple syrup, vanilla extract and coconut oil. Add the wet mixture to the dry mixture and mix until it’s well combined.
Pour the batter onto the prepared baking sheet and pat it into a circle that’s about 1/2 to 3/4 inch thick. Bake for seven minutes and then cut the scones into six equal-sized triangles. Separate the scones and bake for five to seven more minutes. Allow them to cool completely before adding the frosting.
To make the homemade Maple Vanilla Frosting for your Healthy Pumpkin Scones, simply blend together reduced fat cream cheese, maple syrup and vanilla extract. If needed, you can add a splash of milk to thin it out. The cream cheese frosting is the perfect finishing touch for this fall dessert recipe. Pipe the frosting over the cooled scones and enjoy!
This recipe makes six scones. Each scone contains 210 calories. On a Nutrisystem weight loss plan? Don’t forget to log your Healthy Pumpkin Scone in your NuMi app journal as one SmartCarb and three Extras.
More Healthy Pumpkin Baked Goods
Add more nutritious and delicious fall treats to your weight loss menu! Check out some of our favorite pumpkin desserts and baked goods that fit into your Nutrisystem plan:
- Cream Cheese Pumpkin Roll >
- Pumpkin Banana Bread >
- Pumpkin Cream Cheese Muffins >
- Skinny Pumpkin Biscuits with Honey Cinnamon Butter >
- 100-Calorie Pumpkin Muffins >
- Mini Pumpkin Cheesecake Bites >
- Crustless Pumpkin Pie >
- Pumpkin Blondies >
- Pumpkin Spice Cookies >
- Mini Pumpkin Cream Cheese Pies >
- Pumpkin Spice Bars >
Calories per Serving: 210
On Nutrisystem, Count As: 1 SmartCarb and 3 Extras
- 1 cup whole wheat pastry flour
- 2 tsp. baking powder
- 3 tsp. pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 egg
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 3 Tbsp. coconut oil, melted and cooled
- 2 oz. reduced fat cream cheese
- 1 Tbsp. maple syrup
- 1/8 tsp. vanilla extract
- 1 splash of milk, if needed
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix together the flour, baking powder, and pumpkin pie spice. Set aside.
- In another mixing bowl, whisk together the pumpkin puree, egg, maple syrup, vanilla extract and coconut oil.
- Add the wet mixture to the dry mixture and mix until well combined.
- Pour the batter onto the baking sheet and pat into a circle, about 1/2-3/4 inch thick.
- Bake for 7 minutes and then cut into 6 triangles. Separate the scones and cook for another 5-7 minutes. Allow to cool completely.
- Make cream cheese frosting by blending together cream cheese, maple syrup and vanilla extract. Add a splash of milk to thin out if needed.
- Pipe the frosting over the scones.