Thanks to my mother-in-law, my boys love pumpkin apple muffins.  I love making them and I really miss being able to indulge in them!  So I started experimenting with the leftover ingredients from a batch of their muffins.  Over time I have come up with these satisfying pumpkin scones (for lack of a better word).

They are gluten-free and they do not have any added sugar so I don’t feel one bit guilty eating them!  In addition to being yummy they have a nice texture, not crumbly or dry like a lot of healthy gluten free baked goods.

These scones/cookies freeze really well.  I keep some stashed away in the freezer for mornings when I need a quick breakfast.  They are also great on those days when I want a little something special after dinner.

Take Note-Because there is no added sugar these are not at all sweet!  You can try adding more honey or even top them with some honey if you want something a bit sweeter.

Ingredients

• 2 1/2 Cups Gluten-free flour
• 1 Tbsp Pumpkin pie spice
• 1 tsp Baking soda
• 1/2 tsp Salt

• 1 Cup Canned pumpkin puree
• 3 Tbsp Honey (or more if desired)
• 2 Eggs
• 1/2 Cup Oil
• 1/2 Cup Applesauce

• 1 Tbsp Ground flax seed
• 2 Tbsp Shredded coconut
• 3/4 Cup Chopped apple

Details

1. Preheat oven to 350 degrees.
2. In a large bowl mix GF flour, pumpkin pie spice, baking soda, and salt.
3. In a smaller bowl blend canned pumpkin puree, honey, eggs, oil and applesauce.
4. To the wet mix add flax seed, shredded coconut, chopped apple and pecan.  Mix well.
5. Make a well in the center of the dry ingredients.  Add the wet ingredients and mix thoroughly.
6. Line a baking sheet with parchment paper.  I use a scoop to drop small mounds on the parchment paper.  Before placing them in the oven gently press the mounds down and spread them out a bit.  (They virtually maintain their same shape while cooking so keep that in mind when smooshing and spreading.)
7. Bake for 15 minutes.  Enjoy!