Pumpkin Cornbread Scones [vegan, gluten-free]

Pumpkin and cornmeal combine to create these hearty, filling scones perfect for a chilly fall morning. Gluten-free and vegan, these scones will make even the most resistant to the season fall in love.

Pumpkin is back and shows no signs of stopping.

Granted, I love pumpkin as much as the next girl, but it’s the combination of that squash with other fall flavors that really gets me in the mood.

Cinnamon

Pumpkin spice

Nutmeg

And now…cornmeal?

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Yes, I combined cornmeal with pumpkin for these scones and I am facepalming myself wondering why I didn’t do this sooner.

I got into cornmeal when I was marathon training because it is the staple dish in African running communities. Hey, if the faster people eat it, what do I have to lose?

After a while, I really got into it and looked for ways to eat cornmeal more often outside of the standard Ugali (cornmeal mush like oatmeal) or cornbread.

During the summer, I used it as a batter and fried it.

For fall, I’m combining it with some orange vegetables and making my favorite breakfast.

The cornmeal adds a certain homestyle flair that I really adore. It makes me think of apple cider, warm blankets and coming in from a cold morning spent outside working (on the farm when I was a kid) or running (like now).

These scones pack a big nutrient punch, but I’m sure you already knew that.

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Pumpkin has all those good vitamins like magnesium (great for runners, we are usually low), manganese, zinc, vitamin A and beta carotenes.

Healthy and #nutrient dense! Make these #Pumpkin and #Cornmeal scones for your Sunday breakfast! @VeganRecipeHour @veganfoodshare #vegan Click To Tweet

Cornmeal is a naturally gluten-free, high carbohydrate food that provides sustained energy for the long haul.

Get a mug of cider, pull out the slippers and enjoy this scone for your breakfast this week!

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Pumpkin Cornbread Scones

From at

Prep: Cook: Yield: 2Total:

You'll Need...

  • 1/2 cup chickpea flour
  • 2/3 cup cornmeal
  • 3/4 cup pumpkin purée
  • 1/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 t cinnamon
  • 1/3 cup butterscotch chips

Directions

  1. Preheat your oven to 400 degrees.
  2. Combine flour, cornmeal, brown sugar, cinnamon and baking soda together in a bowl.
  3. Stir in mashed pumpkin until a batter consistency forms.
  4. Stir in butterscotch chips.
  5. Pour into prepared scone pan or small casserole dish. I use a 4x4 small casserole pan.
  6. Bake for 30 minutes or until a toothpick comes out clean.

Do you like cornbread?

What is your favorite fall spice?

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