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Pumpkin Biscuits
Submitted by Jen @ Peanut Butter and Peppers on September 3, 2012 in Biscuits and Scones, Breads
| Prep Time Cook Time |
Servings 18 | Difficulty Easy |
Ingredients
- FOR THE BISCUITS:
- 1-¾ cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling
- ¾ cups Coconut Milk, Unsweetened
- ½ teaspoons Vanilla Extract
- ½ cups Applesauce (unsweetened)
- 2 cups Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder
- 1-½ teaspoon Pumpkin Pie Spice
- 1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste)
- ½ cups Raisins Or Dried Cranberries
- FOR THE GLAZE:
- ¼ cups Powdered Sugar
- 1 teaspoon Coconut Milk
- ⅛ teaspoons Cinnamon
Preparation Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
Fold in raisins. Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart. Bake for 12-17 minutes or until lightly golden.
To make glaze:
Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
These are best served right away. If you are not going to eat the whole batch, I recommend freezing them for up to 3 months. To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.
