Glazed Pumpkin Biscuits

By devogirl

These biscuits are a delicious way to use up leftover canned pumpkin. I love to serve them as breakfast treat during the fall months.

Chef's note: 1/3 to 1/2 cup of raisins or vegan chocolate chips make a nice addition to these biscuits.

Nutrition per biscuit without glaze:
76 calories, .4g fat, 15.7g carbs, 2.4g fiber, 1.6g sugar, 3.1 g protein

Ingredients

• 1 c white whole-wheat flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• pinch of salt
• 2 tbsp light brown sugar (optional)
• 1/4 c canned pure pumpkin
• 1/2 c nondairy milk
• Basic Glaze (pg.62)

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Grease a cookie sheet or line with parchment paper and set aside

3. In a mixing bowl, whisk flour, pumpkin pie spice, baking powder, salt, and sugar together.

4. Add pumpkin and stir until small pebbles of dough form, stopping to scrape dough off your spoon. A light flour dusting is okay, but you don't want a lot of excess flour, and make sure not to stir too much - the dough balls are important.

5. Add nondairy milk, stirring to incorporate. If the batter looks dry, add a splash of nondairy milk (when in doubt, wetter is better).

6. Drop 6 equal spoonfuls onto your prepared cookie sheet and bake for 7 to 10 minutes, until firm to the touch and the bottoms are golden.

7. Meanwhile, make glaze, adding a dash of pumpkin pie spice (if desired).
8. Spoon glaze over hot biscuits and serve.