Hi Everyone and Happy Labor Day!!
Today I have for you a moist, healthy, yummy pumpkin biscuit. It’s so moist and tender I can barely keep my hands off of them.
On Sunday morning, I had no idea what to make. I debated about making scones or muffins, but I was hungry and I wanted something that was more on the quick side, so I threw together these lovely biscuits. I decided on pumpkin because I have a ton of it left over from my frappes, and making pumpkin frappes barley put a dent in a 29 oz can of pumpkin.
These biscuits are pretty moist and there not real sweet, that’s why I put the sugar glaze on top. If you like a sweeter biscuit I recommend using 1/4 cup of sugar in the recipe to make it more sweet. I’m really trying to cut back on sugar, but I have been told that my recipes could be sweeter. Sweetness is an individual preference and if I didn’t have a growing waistline I would so be adding more sugar.
The batter to these biscuits is pretty wet, so don’t let that scare you. I used a heaping cookie scoop of batter to make these. I ended with 18 fat biscuits. Here’s what they looked like on the cookie sheet before baking them. They kind of look like tan cow pies. Yes, I”m gross and yes you really read that!!
Now they may look kind of funny before baking them, but believe me if you’re a pumpkin fan you will be happily pleased with the out come. There only 80 calories each, 3 grams of fiber and 18 carbs. Not to shabby for a biscuit. These are also vegan, since I used coconut milk instead of skim milk.
- Serves: 18 Biscuits
- Serving size: 1 Biscuit
- 1¾ cup pumpkin, canned (not pumpkin pie filling)
- ¾ cup coconut milk
- ½ tsp. vanilla extract
- ½ cup unsweetened applesauce
- 2 cups whole wheat pastry flour
- 1 Tbsp. baking powder
- 1½ tsp. pumpkin pie spice
- ½ tsp. stevia or 2 Tbsp. sugar
- ½ cup dried raisins or cranberries
- ¼ cup powdered sugar
- 1 tsp. coconut milk
- ⅛ tsp.cinnamon or pumpkin pie spice
- Preheat oven to 400 F degrees
- Line a baking sheet with parchment paper
- 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 on to 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 in a bowl, whisk together and drizzle over warm biscuits
Note: For a sweeter biscuit, I highly recommend using about ¼ cup of sugar.
These are best served right away. If your 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.
Well my Friends, my Husband is waiting for me. I think were going to go for a ride and get lunch. Hope you have a great day!!!