Pumpkin Scones


  • 2 pk Oatmeal
  • 2 T Canned Pumpkin (heaping scoops)
  • 4 T Egg-Beaters (or egg whites, 1 egg white per 2 T)
  • 2 T Water (or I like to use SF Torani or Davinci syrup of choice)
  • 1 pk Splenda (if you don’t use the syrup)
  • 1 t Baking Powder
  • 1⁄4 t Pumpkin Spice
  • Ground Cinnamon (shake or two)


Mix and put into a mini loaf pan sprayed with pam.

Bake for 22 to 25 minutes at 350 degrees


This makes two meals

It is so satisfying and filling!


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