Get ready to indulge in a delightful treat that’s perfect for any occasion! These Vegan Pumpkin Biscuits with Maple Butter are not just a feast for the eyes; they’re a warm, fluffy hug for your taste buds. Imagine biting into a golden-brown biscuit, infused with the cozy flavors of pumpkin and spices, and then topped with a luscious, sweet maple butter that takes it to the next level. Whether you’re hosting a brunch, looking for a quick snack, or simply craving something deliciously comforting, these biscuits are sure to impress. Read on to discover how to whip up this scrumptious recipe in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut oil, melted
- 1 cup pumpkin puree
- 1/2 cup almond milk
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Whisk the dry ingredients to ensure even distribution of spices and leavening agent.
- In a separate medium bowl, combine the melted coconut oil, pumpkin puree, almond milk, and maple syrup. Whisk these wet ingredients until smooth and well integrated.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The dough should just come together with some loose flour remaining.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle, avoiding excessive kneading to keep the biscuits tender.
- Using a
- 5-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting. Gather the scraps and gently re-pat to cut additional biscuits.
- Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. For extra shine and browning, brush the tops lightly with additional almond milk.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and risen. The edges should look crisp and the centers should be soft but set.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the maple butter, whip softened vegan butter with maple syrup until light and fluffy. Serve alongside the warm biscuits.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, try using fresh pumpkin puree instead of canned. Just roast and blend your pumpkin for a rich, authentic taste.
- Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can lead to tough biscuits. Stop mixing as soon as the dough comes together.
- Chill the Dough: If you have time, chill the dough for about 10 minutes before cutting out the biscuits. This helps them rise better in the oven.
- Experiment with Spices: Feel free to add other spices like ginger or cloves to enhance the flavor profile of your biscuits.
- Brush with Almond Milk: For an extra golden finish, brush the tops of the biscuits with a little almond milk before baking.
- Serve Warm: These biscuits are best enjoyed warm right out of the oven, especially when slathered with that creamy maple butter!
- Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back their freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
