Little Pun’kin


We are finally experiencing some cooler weather round’ these here parts.

I’m talking lower 50’s cool.

I’m talking the kind of cool where I can run 3 miles in the morning, barely break a sweat, and not consider washing my hair because…hey, look at that…no sweat!

I even ordered my turkey’s for Thanksgiving/Christmas.


It’s fall.

On an important note, my little godson Easton was born on Monday. He came a little early so he was around 6 lbs 3 oz. but he is doing great!

I can’t wait to meet him!

Godson numero two for me.

I think I will just accumulate god children if I never have children of my own.

It’s amazing to spend time with them…but the best thing is…you can give them back to their parents when they start to act out.

No thanks.


Let’s talk about fall breakfast.

It involves pumpkin.


In the form of scones.


Because if you’re not on the pumpkin train…


who are you?


I don’t want to know.


We have a strict policy on this blog.


No pumpkin haters are allowed.

But seriously…these scones…


paleo, nut-free, chewy on the inside, crispy on the edges

and drizzled in a silky cinnamon coconut butter glaze.


I better not see you driving through Starbucks for an artifical pumpkin latte/scone combo.


The stink eye will be given. 😉

Cinnamon Drizzle Pumpkin Scones
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
The perfect scone chock full of seasonal pumpkin, chewy in the center, crispy on the edges, drizzled in a cinnamon coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the scones:
  • ⅓ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. full-fat coconut milk
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 T. pumpkin pie spice
  • ¼ t. baking soda
  • 2 T. coconut butter, cut into small pieces and chilled in the refrigerator for 3 minutes.
  • For the glaze:
  • ¼ c. slightly melted coconut butter
  • ¼ t. ground cinnamon
  1. For the scones, preheat the oven to 350 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the pumpkin, eggs, coconut milk, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, pumpkin pie spice, and baking soda.
  5. Fold in the coconut butter until evenly distributed throughout the dough.
  6. Place the dough in the center of the baking sheet and using your hands, gently press the dough down to form a large, round circle, patting the sides down and up evenly as you go. You want about 1-2 in. thick scones when you cut them after baking.
  7. Bake for 20-25 minutes, or until lightly golden brown. Let cool.
  8. For the glaze, combine both ingredients in a small mixing bowl and mix until smooth.
  9. Cut the scones (I use a pizza cutter) into 8 even triangles.
  10. Drizzle each scone w/ the glaze and devour!



  1. I’ve stumbled upon your wonderfully creative recipes searching for lo or no sugar for my little grandson – a type 1 Diabetic since he was 4 1/2 years old !
    Too much Sugar and all other Carbs are his enemy. He can eat a little but must take insulin injections for ALL consumed carbs – meals,snacks,milk (yes, it has sugar too) etc.

    His overall carb count (for all breads, cereals, milk, gravies, veggies, fruit, desserts, etc) must be kept low or too much insulin would be required to compensate. He gets his blood sugar tested about every hour with a finger-prick and life is not easy for him (or us). We must weigh his fruits and veggies, read all package labels to get exact carb counts and figure portion sizes, and consult carb dictionaries and divide and calculate EVERY SINGLE CARB he eats, adding them all up, then figure out how much insulin to inject, and add that to any adjustments we must make to his actual blood sugar prior to eating. A nightmare – he’s a living pincushion – but doing it saves these Type 1 diabetics from certain death, so we are glad to do it and they are resigned to accept it to survive.
    so . . . Q?
    What is the “½ c. granulated stevia” product you used here – EXACTLY- brand name?
    I use pure liquid stevia drops –Sweet Leaf Stevia brand – and we get no increase in his blood sugar at all!
    That is a purely natural very safe and very sweet sugar and very concentrated. BUT, There are problems cooking with it in many recipes. For example, I cannot make meringue with the liquid drops, and the volume for many recipes just doesn’t work. Sometimes it just doesn’t taste right or if cooked at too high a temperature it seems to evaporate.
    There are many granulated “stevia” products out there now, but almost all have various artificial sweeteners added (we avoid all those) or they have actual sugar added (“Sugar Leaf” by the Sweet Leaf Stevia company) which decreases the volume of sugar needed for the same taste, but can still be way too high in carbs in a recipe for him to safely eat.

    The “1/2 C granulated stevia” in your recipe has to be one of those granulated products with stevia added. I’d appreciate it if you would be very specific in your ingredients list.
    AND, Thanks so very much for sharing your creative lower-carb healthier yummies!

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