How to make:
Whole Wheat Vegan Pumpkin Biscuits
These whole wheat & vegan pumpkin biscuits are full of warm pumpkin spice flavor! Make them for breakfast or as a side dish for the holidays.
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Yield:
12 biscuits 1x
Rating:
Ingredients
- 1 cup almond milk + 1 teaspoon apple cider vinegar
- 2 1/4 cups + 2 tablespoons white whole wheat flour (or whole wheat pastry flour)
- 1 tablespoon + 1 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
- 1 tablespoon applesauce
- 1/4 cup + 1 tablespoon pumpkin puree
Instructions
- In a small bowl, place almond milk and vinegar. Let sit for 10 minutes. Refrigerate coconut oil.
- Lightly grease a baking sheet. Preheat oven to 450°F.
- In a large bowl, mix flour, baking powder, sugar, spice, baking soda, and salt. Stir until there are no lumps.
- Place oil and applesauce in the bowl with the flour. Using a fork, break the oil up into small pieces and stir into the flour. It should look like coarse, crumbly sand.
- Mix pumpkin into the almond milk. Pour into the flour mixture and stir until combined; do not overmix.
- On a lightly floured surface, knead dough just a few times. Beat the dough flat until it’s about 1-inch thick. Using a sharp circular object like a cup or a cookie cutter, cut the dough into circles. Reform the dough and repeat.
- Place the biscuits on the baking sheet, making sure they touch. Bake for 13 to 15 minutes, until the edges are golden and crispy.
- Enjoy warm with a drizzle of maple syrup!
Notes
These can be stored in an airtight container for up to 3 days.
*Adapted from Minimalist Baker
Find it online: https://www.emilieeats.com/whole-wheat-vegan-pumpkin-biscuits/