Mini Pumpkin Scones

1 cup oat flour
1 cup whole wheat flour
½ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
pinch salt
½ cup Stevia in the Raw
2 large egg whites
1 cup pumpkin puree
½ cup natural applesauce
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2 tablespoons almond milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line cookie sheet with aluminum foil and spritz with cooking spray.
Combine flours, powder, soda, cinnamon, cloves, nutmeg, and salt. Set aside. In another bowl, combine Stevia, egg whites, pumpkin, applesauce, and vanilla. Mix thoroughly. Add to flour mixture and stir until combined. Drop by the teaspoon-full onto prepared cookie sheet. Bake for 10 min. Allow to cool slightly before removing to sheet of waxed paper. Drizzle with glaze and allow to finish cooling. Serve warm. Store in refrigerator. Makes about 3 dozen.