Vegan Pumpkin Maple Walnut Scones on

vegan pumpkin maple walnut scones

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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**


  • 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

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