Pumpkin Scones


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

Yield: 2 servings


This makes two meals

It is so satisfying and filling!