It’s finally feeling like autumn here in Durham! I know some of you would rather that summer stay around a little longer, but I’m wearing cozy pajamas and eating some Whole Wheat Vegan Pumpkin Biscuits to celebrate fall.
What Can I Substitute for Pumpkin?
For those of you who are anti-winter squash, remember that you can substitute sweet potato puree for pumpkin puree in any recipe. Honestly, most of the time applesauce would work too if you lean that way.
Can I Make These Vegan Pumpkin Biscuits Gluten-Free?
Of course you can! Just use your favorite gluten-free baking blend in place of the whole wheat flour. You may need to add a little extra if the mixture is too thin.
Can I Make These Vegan Biscuits Oil-Free?
Make these oil free by substituting extra pumpkin puree in place of the coconut oil. Just know that the biscuits made without oil will dry out faster than the ones with oil, so try to eat them up within a day after making.
Here’s More Recipes for You!
- Vegan Slow Cooker Lasagna with White Beans and Pumpkin Tofu Ricotta
- Slow Cooker Pumpkin Spice Cashew Creamer
- Slow Cooker Whole Wheat Spelt Potato Rolls
- Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash and Candied Cranberries
Vegan Whole Wheat Pumpkin Drop Biscuits from The Easy Vegan Cookbook
Celebrate pumpkin season with these easy drop biscuits that are just as welcome at breakfast as on the side of a nice bowl of soup.
- 1 cup unsweetened plain soy milk (or other nondairy milk of your choice)
- 1 teaspoon apple cider vinegar
- 2 cups 242 grams whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon ground rosemary (or 1 tablespoon minced fresh rosemary)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup canned pumpkin puree
- 2 tablespoons coconut oil (or use extra pumpkin puree to make oil-free)
- Preheat the oven to 425°F. Oil a large baking sheet or use parchment paper to make oil-free.
- Whisk the soy milk and vinegar and set aside. (While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. This only works with soy milk; if you use a nut milk or coconut milk, it will not thicken.)
- Measure the flour into a blender or food processor. Process until the flour is finely ground. This will take several minutes in a food processor.
- Pour the flour into a medium mixing bowl. Add the baking powder, rosemary, salt, and pepper. Cut in the pumpkin puree and coconut oil with a pastry cutter or two knives.
- Mix the soy milk into the flour mixture (the dough will be sticky, which will create extra moist biscuits).
- Using a large cookie scoop or spoon, scoop ¼-cup portions of the dough onto the baking sheet.
- Bake until the bottoms are medium brown, about 10 minutes.
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