Vegan Pumpkin Biscuits with Maple Butter

Posted by Gabrielle in Biscuits, Breakfast, Christmas, Cooking, Pumpkin, Thanksgiving | 0 comments

Hello & Happy Tuesday!!

If there is one flavor I’ve always gravitated towards, it’s pumpkin. Long before the dawn of the Starbucks pumpkin spice, it was my favorite flavor. However, as a child it wasn’t as popular as it is today. Seasonally companies would feature a pumpkin flavor, but the options were not have as vast as they are today.

With the fall season just around the corner, I’ve already been craving all things pumpkin. There is something about the color, the mild notes of cinnamon and vanilla that just keep me coming back. Being that I’ve been whipping up recipes for quite some time I’ve covered all the pumpkin basics so I love to get creative!! Having a passion for all things biscuits I knew what the next concept should be.. Pumpkin Biscuits!

What’s fab about this recipe, is everything! It’s quick, easy, affordable, buttery soft, has a vibrant color, packs notes of cinnamon, no refined sugar, can easily be made in bulk, perf for entertaining, perf for fall, and the maple butter just puts it over the top!

If you love all things pumpkin or biscuits, you’re going to love this new recipe for vegan Pumpkin Biscuits with Maple Butter!!

Why this recipe is great:

Quick

Easy

Affordable

Packs real pumpkin

Has a gorgeous hue!

Perfect for fall

Maple Butter puts it over the top!

Vegan Pumpkin Biscuits with Maple Butter

Author: Eat Drink Shrink
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8-12 1x

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Ingredients

Scale

Biscuits:

2 cups flour plus 1/2 cup for dusting
1 tbsp +1 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
1/3 cup maple syrup
3/4 cup pumpkin puree
8 tbsp vegan butter
1/3 cup almond milk

Maple Butter:

1/2 cup vegan butter
1 tsp cinnamon
2 tsp maple syrup

Instructions

Preheat oven to 400 and line a baking sheet with parchment paper.
In small mixing bowl, maple syrup, pumpkin and milk. Set aside.
In medium mixing bowl, combine flour, baking powder, cinnamon, and salt.
Using a pastry cutter, fork, or your hand, cut vegan butter into flour mixture until crumbly.
Add pumpkin mixture to flour mixture and combine until just moistened. Add flour gradually if the dough is too wet.
Turn out on lightly floured surface and knead 3-4 times until soft dough forms.
Roll out dough to 1/2 inch thickness and cut into circles using biscuit cutter or the top of a cup. For larger ones fold the in half and then press.
Bake for 15-20 minutes.
For the maple butter simply throw the ingredients in a small dish and mash with a fork until whipped. Serve with the biscuits!