Today I have a fresh out of the oven vegan pumpkin scone recipe with walnuts and maple syrup (only 100 calories each) and a cookbook giveaway.

Vegan Pumpkin Maple Walnut Scones on

“If your friend asked you to jump off a bridge would you do it?” This is the in-your-face way my Dad tried to teach me about peer pressure. To his credit, I still remember this, and I think he wanted to put the idea to me on its most basic level. Like just because everybody is doing it, or your friend says its okay, doesn’t mean it is okay to do it.

Vegan Pumpkin Maple Walnut Scones on

That phrase is echoing in my head now as I look at these photos of these pumpkin maple walnut scones. It is only the third day of October, and already my brain has turned orange with all of the pumpkin in the food blogging world. Yet, here I am looking over the edge of the bridge getting ready to hit publish on a pumpkin recipe.


Am I doing this because all of the cool kids are doing it? Am I just trying to fit in? I am going for it. Publish.

Pumpkin Maple Walnut Scones on

This recipe came from Kathy Hester’s beautiful new cookbook of vegan oat recipes, OATrageous Oatmeals {Delicious & Surprising plant-based dishes from this humble, heart-heathy grain} All of the recipes are vegan. Though on first glance, I don’t think that’s what you would notice about it. Some are gluten-free or have gluten-free alternatives and some are even oil free. {This one that I made has a oil free variation.} No I think the first thing you’d notice is the variety of recipes in this book. She goes way beyond the bowl here. I was pretty amazed what she made with oats, like vegan sausage crumbles! Really! And steel-cut oat bean chili! Crazy cool huh?


You know I am not vegan, but I am an equal opportunity cook, and totally appreciate vegan cooking as much as cooking with meat, dairy and eggs, so I was happy to give these a try.

Pumpkin Maple Walnut Scones {vegan} on

I picked out these scones, since I had never done a scone recipe for the blog, and I am in a real mood for baking this fall. To be honest, when I read through the recipe, I was a little worried that these would be too dry without any added oil or butter. I was happily surprised that the oats and pumpkin kept them very nice and moist. I loved that they were sweetened with maple and the crunch from the walnuts. And they come in at only 100 calories a piece! Score!

Vegan Pumpkin Maple Walnut Scones on

A few notes about the recipe, I skipped the maple extract, since I am not a fan of it. Just sayin’. I think this may be a Vermont thing. Our home-made maple syrup is dark and full of flavor so there was plenty of mapley flavor without it. If you like maple extract I say go for it. My daughters and I agree that these scones are very happy when you give them a little hat made out of butter (or if you’re vegan, a vegan butter would certainly work too) and we all appreciated an extra drizzle of maple syrup too since we were feeling a bit sweet.

Pumpkin Scones with Waluts and Maple {vegan} on healthy seasonal recipes

The recipe called for butternut squash and the pumpkin was an option. I went with the pumpkin because I felt peer pressured into it.  Or maybe I used pumpkin because I had a can of it in my pantry and I happen to love pumpkin dang it!

Happy Cooking!


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Vegan Pumpkin Maple Walnut Scones on

vegan pumpkin maple walnut scones


Adapted from Butternut Squash Maple Walnut Scones
Recipe from OATrageous Oatmeals by Kathy Hester

These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to 1/4 cup (60 g) powdered sugar.



Dry Ingredients:

  • 1 1/2 cups (198 g) whole wheat pastry
  • flour (**use a gluten-free baking mix)
  • 3/4 cup (72 g) rolled oats
  • 1/4 cup (60 g) coconut sugar or brown sugar
  • 1 tablespoon (15 g) baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (123 g) butternut squash puree (or pumpkin puree)
  • 2 tablespoons (14 g) ground flax-seed
  • mixed with 4 tablespoons (60 ml) warm water
  • 1/4 cup (60 ml) nondairy milk
  • 1/4 cup (60 ml) pure maple syrup, dark or amber
  • 1 teaspoon maple extract
  • 1/2 cup (55 g) chopped walnuts


  1. Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
  2. Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
  3. Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
  4. Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
  5. Bake for 25 to 30 minutes until golden brown.


soy-free, oil-free option*, gluten-free option**
Butternut Squash Maple Walnut Scones
soy-free, oil-free option*, gluten-free option**

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 scone
  • Calories: 100
  • Sugar: 9 g
  • Sodium: 120 mg
  • Fat: 2.8 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 4 g

Keywords: vegan pumpkin scones

scones with text overlay