Pumpkin Biscuits
Prep time
Cook time
Total time
A quick, healthy, moist pumpkin biscuit with a drizzle of sweet glaze.
Serves: 18 Biscuits
  • 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
  • Glaze:
  • ¼ cup powdered sugar
  • 1 tsp. coconut milk
  • ⅛ tsp.cinnamon or pumpkin pie spice
  1. Preheat oven to 400 F degrees
  2. Line a baking sheet with parchment paper
  3. In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
  4. Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
  5. Fold in raisins
  6. Drop large spoonfuls on to baking sheet, about 2 inches apart. Bake for 12 - 17 minutes or until lightly golden.
  7. to make glaze:
  8. Add powdered sugar, coconut milk and cinnamon in a bowl, whisk together and drizzle over warm biscuits
Calories per biscuit: 80.9, Fat: .08, Sodium: 35.6, Potassium: 30.4, Carbs: 17.8, Fiber: 3, Sugar: 5.5, Protein: 2.3

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.
Nutrition Information
Serving size: 1 Biscuit
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/09/03/pumpkin-biscuits/