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Pumpkin Scones

pumpkin scone

Oh my goodness, gals and guys.  It’s happening.  It’s REALLY happening.  FALL!  The other day was the first official day of fall, and for the first time in a long time the weather seemed to agree.  The air is crisp, the leaves are falling, the apples are getting made into cakes and pies, I’m buying ALL the weird looking pumpkins…and plaid is once again in vogue.

Am I living the dream or what?  😉

And the scarves…goodness…let’s not forget about the scarves.  And I’m starting to make holiday crafts already.  Basically, I’m just a little ball of happy right now.  😀

So today’s post brings together three wonderful things together into a dessert of cosmic awesomeness.  Awesome aspect 1: Pumpkin.  Because.  2:  Cinnamon.  You all know I love cinnamon.  I could write epic love poetry about cinnamon.  If I could I’d get Celine Dion to sing a stirring ballad in both English and French about cinnamon.  These beauts have both a cinnamon sugar topping and cinnamon chips.  Mmm.  And awesome aspect 3: The fact that these are scones.  SCONES.  I don’t know if ya’ll know this about me, but I love myself some scones.  I love making them and I love eating them.  And I get angry when I’m confronted with frozen pull-apart ones, because fresh is so much better.  So let’s make some scones!

pumpkin scone

People get a little intimidated by scones, I think, because they seem a little refined on the outside.  Like maybe if you fuss with them a little too much they won’t come together right.  But never fear!  One of the first things I ever baked was a batch of scones, and I was a pretty sub-par cook back then.  If I could make scones but burn instant mashed potatoes, you have nothing to fear.  😉

These come together so fast, and they are so perfect for fall.  They are just begging to be served next to some pecan coffee or chamomile tea.  Mmm.  Plus, you can customize them based on what you like.  Not sure about cinnamon chips or maybe they’re looking a little pricey?  Why not try some white chocolate chips instead?  Don’t want crystallized ginger?  Leave it out.  And the cinnamon sugar topping can be replaced with just coarse sugar.  With just the regular base recipe you can end up making several batches of scones that are all pretty unique.

Get your fall festiveness on any way you want to!  🙂

pumpkin scones

(Slightly adapted from a pumpkin scone recipe on King Arthur Flour)

Pumpkin Scones
  • 2¾ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup cold butter, cut into large chunks.
  • 1 cup add-ins like cinnamon chips, crystallized ginger, chocolate chips, etc.
  • ⅔ cups canned pumpkin
  • 2 large eggs
  • Cinnamon sugar or coarse sugar for topping
  1. In the bowl of an electric mixer stir together the flour, sugar, baking powder, salt, and spices.
  2. Put on the paddle attachment.
  3. Add the cold butter and mix until it's unevenly crumbly. It's OK for there to be some larger chunks of butter.
  4. Stir in the add-ins, if using.
  5. In a separate bowl mix together the pumpkin and eggs.
  6. Add this to the try ingredients and stir until completely incorporated.
  7. Line a baking sheet with parchment paper and pat the dough out into two even circles. Make them about 5 inches wide if you don't have any add-ins in the scones, or 6 inches if you've added chips or anything else. They should be about ¾ inch thick.
  8. Place the scones in the freezer for 30 minutes.
  9. While the scones are in the freezer, preheat the oven to 425 degrees F.
  10. Take the scones out of the freezer and immediately put them into the oven. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.



Pumpkin Granola

Pumpkin granola

So who’s had a pumpkin spice latte yet?  Anyone?  Show of hands?  I like pumpkin spice lattes just fine, but they’re not my favorite by a long shot.  Nope.  If I had my choice I’d go for something chocolatey and spicy.  Mmm, Mexican mocha.  That’s where I’m at.

So imagine my surprise when I found out that one of Starbucks’ fall drinks is the Chile mocha.  Now THAT’S what I’m about.  Can we start a craze around this drink?  Is that possible?  😉  Has anyone had one?  I’m definitely going to have to try it.

But back to pumpkin.  Pumpkin is so darn good for you.  And so is granola, in theory, if you can stay away from kinds that have lots of added sugar.  So why not bring the two together into a weird Frankenstein’s monster?

Its alive!!!!!!


This is the perfect fall granola. (Or if you’re like me and like fall flavors all year round, it’s also a great granola for April. 🙂). It’s healthy, you can customize the nuts based on what you like, and PUMPKIN!

I love this granola on top of Greek yogurt. I stir a little apple butter into the yogurt, then I top it with this.

Its fall in a bowl!

(Slightly adapted from a pumpkin granola recipe on Popsugar)

Pumpkin Granola
  • 4 cups old fashioned oats
  • 1½ cups unsalted nut of your choice, or a mix
  • ½ cup unsweetened flaked coconut (optional)
  • ¼ cup coconut sugar
  • ½ cup pumpkin purée
  • ⅓ cup honey
  • 2 tbsp molassss
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp salt
  • 1 tsp vanilla
  1. Preheat the oven to 325 degrees F.
  2. Spray a lipped baking sheet with cooking spray and set aside.
  3. In a large bowl combine oats, nuts, coconut, cinnamon, cloves, ginger, and salt. Stir. Set aside.
  4. In a separate bowl mix together pumpkin puree, honey, molasses, and vanilla.
  5. Add the wet ingredients to the dry and stir until completely combined.
  6. Pour out onto prepared pan and bake for 35-40 minutes. Don't stir.


Maple Cinnamon Apple Butter

maple apple butter

Ahh, fall.  Do you love fall?  I certainly do.  Cooler weather, caramel apple cider, and going out of my way to step on a crunchy leaf.  (Tell me I’m not the only one who does this!  😉).

But of course fall flavors are really what it’s all about.  Now I know that we all have to bow down to the might pumpkin spice king this time of year…😄…but actually it’s not my favorite fall flavor at all.

Actually, it took me quite a while to get into pumpkin at all.  When I was a kid the only way I wanted to associate with pumpkins was by carving them.  But pumpkin pie on Thanksgiving day?  Nope!  No thank you!  From the look on my face you might as well have been trying to get me to eat an old dirty boot. Haha.

I also have this weird memory of going by a Culver’s once in October and having my dad comment that they had a pumpkin pie shake.  To which I shivered in horror. 😉

maple apple butter

Then the stars and planets aligned.  I went from hating pumpkin to begrudgingly accepting it…to finally liking it.  As Barry Manilow would sing, “Looks like we made it!”  But I’m pretty sure he wasn’t talking about pumpkin.


Although I now like pumpkin, my favorite fall flavor is still apple anything, which brings us to today’s post.  I posted an apple butter recipe last year, but I can never stop tinkering when it comes to recipes I like.  I started adding a bit of this and subtracting a little of that. Then one day I realized I had a whole new recipe.  This is an apple butter for when you’re in a maple syrup state of mind. (Always, for me.  😋). And let’s just say that because of the maple aspect this is one of my all-time favorite toppings for pancakes or waffles.  Mmm.  Appley.  Mapley.  I love fall!


5.0 from 1 reviews
Maple Cinnamon Apple Butter
  • 8 medium apples
  • ½ cup water
  • ½ cup pure maple syrup
  • 1 tbsp cinnamon.
  1. Core the apples and cut into large chunks.
  2. Place all ingredients in a slow cooker and turn on high for 4-5 hours, or until pretty soft.
  3. Allow to cool, then place apples and their juices in a Ninja or Vitamix and purée until smooth.



Fruity Pebble Cereal Milk

cereal milk

OK, you guys.  Have you tried the cereal milk from Momofuku Milk Bar’s cookbook?  I’ve had this cookbook for several years and I’ve made it loads of times, and each time I take a sip my inner child giggles with excitement.  Because, you know, who doesn’t like the delicious, cereal-flavored milk at the bottom of the bowl?

I’ve never been to New York City, but when I eventually make it there I have a hefty list of places I need to visit.  The New York Public Library is right there on the top of the list.  It’s a no-brainer for me.  It has absolutely beautiful architecture…and I’m obsessed with books.  I might just run from the cab right to the library.  But after I get done looking at books much of the rest of this hypothetical trip is going to be spent doing a foodie-crawl of various bakeries in the city that I’ve come to love through their cookbooks…Amy’s Bread…I’m talking to YOU!

Also, I’ve decided the term foodie-crawl should be a thing.  It’s like a pub crawl, but instead of hitting up a string of bars, you go from cute little restaurant to cute little restaurant ordering awesome little bakery items, coffees, or appetizers.  Does that sound awesome to anyone else?  Just imagine a bachelorette party foodie-crawl.  Yum!

cereal milk

Anyway, another place I’d looooove to check out is Momofuku Milk Bar.  I’d like a slice of crack pie right there in person, thank you very much.  😉  With a tall glass of cereal milk on the side.

Do you love Fruity Pebbles?  If so, you are going to LOVE this cereal milk.  My love for all of the Pebbles cereals is pretty obvious.  Cocoa Pebbles were included in my first post EVER.  Now, some might ask what you do with this cereal milk.  Well, you can just drink it…because it’s awesome that way, but the possibilities are endless.  I may or may not have made THE BEST milkshake with this cereal milk.  It was a kind of strawberry cheesecakey-Fruity Pebbles cereal milkshake.  I should have paid more attention to my measurements when adding things, but I was on a sugar high!  I’ve also added it to my oatmeal…BLISS.

It may look humble, but the baking possibilities are endless.  Just think of making homemade pudding with Fruity Pebble milk!!  Excuse me while I dream.  🙂  Oh, and I’ve also used almond milk in this recipe before and it turns out just as good.

(From Momofuku Milk Bar by Christina Tosi)

cereal milk

Fruity Pebble Cereal Milk
  • 2 cups Fruity Pebbles
  • 3¾ cups milk
  1. Measure out the cereal, then crush it.
  2. Add it to the milk in a medium bowl and allow to steep for for 20 minutes at room temperature.
  3. Strain the cereal out of the milk and discard.
  4. Use cereal milk in your favorite recipe.