Celebrate the arrival of fall with these fluffy Vegan Pumpkin Biscuits with Maple Butter. Vegan biscuit dough is made with fresh or canned pumpkin puree, all-purpose flour, baking powder, unsweetened non-dairy milk, ground cinnamon and sea salt. Cut them into six large biscuits, then bake. Once they have risen, cooked through and cooled slightly, slice them in half and slather with homemade maple butter for the ultimate autumn-flavored decadence.
Welp, it doesn’t FEEL like fall in Dallas, but it’s officially autumn.
It’s also officially my birthday.
Good transition, right?
And as the birthday girl, I say we should devour these Vegan Pumpkin Biscuits with Maple Butter.
Now, now. I know what you’re going to say.
“Why did you make VEGAN biscuits if you’re going to fill them with a non-vegan condiment?”
Well… everything here *is* vegan. (Thank you, vegan butter!) And these biscuits were made vegan on accident.
It’s not every day a girl accidentally makes a vegan biscuit, the Southern delicacy that’s generally built from the simple ingredients of butter, buttermilk and flour.
That’s not to say these aren’t as delightful as a traditional Southern biscuit. They’re a little different, but the pumpkin adds fantastic flavor. Additionally, they’re fluffy and light and perfect for any fall brunch get-together.
So let’s celebrate these beautiful biscuits… and let’s celebrate the upcoming season of fall. (Or, you know, the season some of you are currently experiencing if you don’t live in the South.)
I won’t suggest you celebrate me. That’s weird, but let me tell y’all, I certainly will be celebrating.
Next week, I’ve got a few posts scheduled… but I’m not going to be around. The husband and I are taking our first trip together since we had Lady Baby… and we’re hitting San Francisco and Napa! Needless to say, we are both thrilled about this upcoming vacation. I’ll be sharing a ton on social media as we travel, eat great food, see cool sights and drink all the wine, so be sure to follow me on Instagram, Twitter and Facebook.
Now… how ‘bout some biscuits? Here’s how I made ‘em:
Celebrate the arrival of fall with these fluffy Pumpkin Biscuits with Maple Butter. Vegan biscuit dough is made with fresh or canned pumpkin puree, all-purpose flour, baking powder, unsweetened non-dairy milk, ground cinnamon and sea salt. Cut them into six large biscuits, then bake. Once they have risen, cooked through and cooled slightly, slice them in half and slather with homemade maple butter for the ultimate autumn-flavored decadence.
Vegan Pumpkin Biscuits
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¾ cup pumpkin puree (NOT pumpkin pie filling)
- ½ cup unsweetened non-dairy milk
Maple Butter Spread
- 8 tablespoons vegan butter, softened
- 3 tablespoons maple syrup
- ½ teaspoon kosher salt
Make the Vegan Biscuits
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Whisk the flour, salt, baking powder together and cinnamon until incorporated.
- In a glass measuring cup, measure out the pumpkin puree and the unsweetened non-dairy milk.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dry ingredients are moistened and the dough begins to pull away from the bowl. Be sure to do this slowly and try not to overmix your batter.)
- Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and cover lightly with flour. Using floured hands, fold the dough in half, and pat it out into a ½″ thick round. Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.
- Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)
- Bake the biscuits for 10-14 minutes or until golden brown on top.
- Remove from the oven. Turn the biscuits out upside down on a plate to cool, then serve warm with the Maple Butter Spread!
Make the Maple Butter Spread
- In a medium-sized mixing bowl, measure out the softened vegan butter, maple syrup and the salt.
- Using a hand mixer, whip until smooth.
- Refrigerate until usage.
Maple Butter Spread can be made in advance and stored in the refrigerator up to two weeks.
If you don't have vegan butter on hand (and you're not a vegan), you can make this butter spread with regular unsalted butter. If you don't have maple syrup on hand (and you're not a vegan), you can add honey to the butter.
Biscuits can be made with ANY kind of milk. Cashew milk worked beautifully to make these biscuits vegan, but whole milk would also work if you don't keep non-dairy milk on hand and are not vegan.
Serving Size:1 biscuit
Amount Per Serving: Calories: 335 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 785mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 5g
Have you ever accidentally made a vegan recipe before?
Would you like a biscuit?
If so, I’ll send some your way! 😉