Can we talk about pumpkins real quick? They are DELICIOUS & NUTRITIOUS. Pumpkin is like this perfect little fruit that we don’t even realize how good it is for us. It is packed with all of the goods for our bods:
Antioxidants, Vitamin A, Fiber, Heart health benefits!
You could totally opt to make your own roasted pumpkin using fresh pumpkin, but canned pumpkin is just as awesome!
And yes, I know, it’s not pumpkin season, nor is it fall, but the smell of fall spices and pumpkin baking in your oven is straight up happiness.
I used spelt flour to make these beauties and they are killer! Spelt flour aids in healthy digestion and is way easier on the gut than white flour. I have not attempted to make these grain-free yet, but it’s on my long list of to-dos! If you don’t like the taste of spelt flour, or don’t have on hand, you can totally use whole-wheat flour to replace it or a 1-1 gluten free flour! This recipe makes about 10 really good sized biscuits, so maybe it wouldn't be so bad if you decided to double this recipe!
Once they are warm and ready to eat, drizzle with a little maple syrup or honey.
Just do it. You will thank me later.
PIN TO SAVE FOR LATER!
Vegan Maple Pumpkin Biscuits
- ⅔ cup canned pumpkin
- 3 tbs. pure maple syrup
- ¾ cup unsweetened almond milk or milk of choice
- 2 cups spelt flour or all purpose flour
- 4 tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. sea salt
- ¼ tsp. cinnamon
- Pinch of nutmeg allspice & ginger
- ½ cup COLD vegan butter or coconut oil see notes
- Preheat over to 450 degrees F and line a baking sheet with parchment paper.
- Place the coconut oil in the fridge first to harden at least 10-15 minutes.
- In a large bowl, whisk together canned pumpkin, maple syrup and almond milk.
- In a separate bowl, whisk the spelt flour, baking powder, baking soda, salt and spices.
- Once the coconut milk is hard, cut it into cubes, as you would for cubed butter.
- Add the cold, cubed coconut oil to your flour mixture and cut it into the mixture, by rubbing the oil into the flour until the mixture is coarse and the oil pieces are the size of peas.
- Next, add pumpkin mixture to flour and mix until just combined. Dough should not be smooth—the coconut oil pieces will make them light and flaky.
- Turn biscuit dough onto a floured surface, adding 1-2 tbs. as needed, if dough is too sticky.
- Fold dough over itself several times before rolling it out.
- Roll out your dough to ¾ inch thick and cut biscuits with a round cutter or whatever you have on hand.
- If you notice the oil starting to get too soft, put the cut biscuits into your freezer for a few minuets or until you are ready to bake them.
- Place the biscuits on the lined baking sheet and bake for 12-15 minuets, until lightly browned.
- Drizzle with maple syrup or honey and enjoy warm!
- If you have one, you can use a biscuit cutter to cut the coconut oil/butter into your flour, or even a food processor, but pulsing just a few times until the coconut oil pieces become the size of peas
- Make sure your coconut oil/butter is very cold, as if you were using cold butter, before you cut it into cubes
- These can be frozen in freezer bags for up to 2 months. Heat in oven or toaster oven until warm.