Here are two recipes, currently in testing for my cookbook. I know it's a bit late for pumpkin, but I really love these scones:
For the scones:
1/3 cup almond, rice, or soy milk
2 teaspoons apple cider or other vinegar
1/3 cup canola oil
½ cup canned pumpkin puree
½ teaspoon vanilla extract
2 cups flour
1/3 cup brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
For the glaze:
1 tablespoon non-hydrogenated margarine, melted
2 tablespoons orange juice
1 teaspoon orange zest
1 cup powdered sugar
Preheat oven to 400° F. Lightly oil a baking sheet, and set aside.
Make the scones: In a medium bowl or 2-cup measure, whisk together the almond milk, vinegar, oil, pumpkin, and vanilla. Set aside.
In a large bowl, sift or whisk together the flour, brown sugar, baking powder, baking soda, spices, and salt.
Make a well in the center of the dry mixture, and pour in the liquid mixture. Using a flexible spatula, make a scraping-scooping-pressing sort of motion to gently combine the two. When you have only a few streaks of flour left in the dough, remove it to a lightly floured surface. Pat the dough evenly into a circle 6” in diameter and about 1 ½” high. Using a sharp knife, cut the mound into eight wedges; it should be fairly sticky and a bit misshapen; that’s okay. Transfer wedges to prepared baking sheet.
Bake until firm and just baked through (insert a knife; if it comes out clean, they’re done), 12-15 minutes.
Make the glaze: Whisk all glaze ingredients together. When poured into itself, ribbons of glaze should just disappear on the surface.
Transfer scones to a cooling rack, and drizzle with glaze while slightly warm. Alternately, for uniformly-glazed tops, prepare glaze in a shallow dish. Dip the top of each still-warm scone into the glaze, nuzzling it in to reach any nooks. Turn upright, and return to rack.
While best fresh-baked, the scones will keep in an airtight container at room temperature for 3-4 days (although the glaze will cause them to soften slightly). For faux-fresh scones, leave unglazed and crisp in a 350º F oven for 3-5 minutes. Glaze as directed.
and a very easy, lower-fat gingerbread. I serve it layered with a silken tofu lemon cream and pears for a Gingered Pear Trifle:
This gingerbread is at once richly spicy and gossamer-light. Use as part of the Gingered Pear Trifle, or simply dust with powdered sugar and serve.
½ cup canola oil
½ cup sugar
½ cup molasses
¼ cup applesauce
1 ½ cups all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
½ cup boiling water
Heat oven to 350º F. Oil and flour a 9”x 9” square or 9” round baking pan, and set aside.
In a medium bowl, stir together the oil, sugar, molasses, and applesauce.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the dry mixture and boiling water alternately in several batches, beginning and ending with the dry. Pour batter into prepared pan, smoothing the top.
Bake 35-40 minutes, until the top springs back when pressed, or a knife inserted near the center comes out clean. Transfer to a cooling rack, and allow to cool completely in the pan.
The gingerbread will keep well in an airtight container, at room temperature or refrigerated, for several days.