Pumpkin Scone

Pumpkin Scones-Gluten Free

Gluten Free Pumpkin Scones

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients
  

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup Chopped Pecans
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat oven to 400 degrees
  • In a large bowl mix the dry ingredients
  • Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  • Fold in the chocolate chips and pecans
  • Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  • Bake for about 15 minutes, checking as they bake due to oven variables

Notes

These will look like biscuits
You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.
Tried this recipe?Let us know how it was!

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups of Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup of White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup of Chopped Pecans
  • 2 Teaspoons of Pumpkin Pie Spice
  • 1 Tablespoon of Baking Powder
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl mix the dry ingredients
  3. Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  4. Fold in the chocolate chips and pecans
  5. Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  6. Bake for about 15 minutes, checking as they bake due to oven variables

Note: Will look like biscuits.

You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.

Pumpkin spice muffin opt

Pumpkin Spice Muffins w/Almond Flour

Pumpkin Spice Muffins w/Almond Flour

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

Ingredients
  

  • 2 Cups Almond Flour
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • ¼ Cup Almond Milk
  • 1 large Egg
  • ½ Cup Erythritol
  • 1 Teaspoon Vanilla extract
  • ½ Cup Unsalted Butter
  • ½ Cup Pumpkin Puree
  • 1/2 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Baking Powder

Instructions
 

  • Preheat oven to 350 F
  • Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  • Mix all dry ingredients in a large bowl, stirring well, by hand
  • Cut in the butter and work like biscuit dough, so it is crumbly
  • Add wet ingredients and stir well
  • Fill each muffin cup to the brim
  • Bake about 30-35 minutes
  • Allow the muffins to cool completely before serving

Notes

Note: If you make these the night before they will be even better the next morning
Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 
Add chopped nuts on top.
Nutrition, varies by ingredients, estimated amounts without chocolate chips
Serving Size: 1 muffin
Calories: 110
Carbohydrates 2 grams
Fiber 1 gram
Tried this recipe?Let us know how it was!

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

Makes 12 Muffins

Ingredients

  • 2 Cups of Almond Flour
  • 1 Teaspoon of Ground Cinnamon
  • ½ Teaspoon of Salt
  • ¼ Cup of Almond Milk
  • 1 large Egg
  • ½ Cup of Erythritol
  • 1 Teaspoon of Vanilla extract
  • ½ Cup of Unsalted Butter
  • ½ Cup of Pumpkin Puree
  • 1/2 Tablespoon of Pumpkin Pie Spice
  • 2 Teaspoons of Baking Powder

Instructions

  1. Preheat oven to 350 F
  2. Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  3. Mix all dry ingredients in a large bowl, stirring well, by hand
  4. Cut in the butter and work like biscuit dough, so it is crumbly
  5. Add wet ingredients and stir well
  6. Fill each muffin cup to the brim
  7. Bake about 30-35 minutes
  8. Allow the muffins to cool completely before serving

Note: If you make these the night before they will be even better the next morning

Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 

Add chopped nuts on top.

Nutrition, varies by ingredients, estimated amounts without chocolate chips

Serving Size: 1 muffin

Calories: 110

Carbohydrates 2 grams

Fiber 1 gram

Sweet pot cass 1023

Sweet Potato Casserole w/Bourbon Bacon and Pecans

Sweet Potato Casserole

This is not your grandmother's sweet potato casserole, there are no little marshmallows and there is not a ton of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients
  

  • 4 to 5 Previously Baked till soft Sweet Potatoes
  • 4 Tablespoons Butter melted
  • 1 Cup Brown Sugar Reserve half of a cup for the pecan bacon topping
  • 1/4 Cup Milk
  • 2 Eggs beaten
  • 2 Tablespoons Bourbon
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound Bacon Cooked and Chopped
  • 1.5 Cup Slightly Chopped Pecans
  • 1/3 Cup Flour
  • 6 Tablespoons Warm Bacon Fat
  • 1 Teaspoon Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the cooled and peeled sweet potatoes in a large bowl
  • Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  • Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  • In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  • Spoon the potato mixture into a 9X13 baking pan
  • Spread the pecan mixture over the top evenly
  • Bake for 35-40 minutes

Video

Tried this recipe?Let us know how it was!

This is not your grandmother’s sweet potato casserole, there are no little marshmallows and tons of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients

  • 4 to 5 Previously Baked (till soft) Sweet Potatoes
  • 4 Tablespoons of Butter (melted)
  • 1 Cup of Brown Sugar (Reserve half of a cup for the pecan bacon topping)
  • 1/4 Cup of Milk
  • 2 Eggs (beaten)
  • 2 Tablespoons of Bourbon
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound of Bacon Cooked and Chopped
  • 1 and 1/2 Cup of Slightly Chopped Pecans
  • 1/3 Cup of Flour
  • 6 Tablespoons of Warm Bacon Fat
  • 1 Teaspoon of Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions

  1. Preheat the oven to 350 degrees F
  2. Place the cooled and peeled sweet potatoes in a large bowl
  3. Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  4. Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  5. In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  6. Spoon the potato mixture into a 9X13 baking pan
  7. Spread the pecan mixture over the top evenly
  8. Bake for 35-40 minutes

This dish can be made one day ahead of time and cooked on the day of serving-Perfect for Thanksgiving!