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Today I’m sharing a plant based recipe that is delicious and healthy: Hot Pumpkin Biscuits topped with Maple Syrup and Sea Salt! It’s Vegan and Dairy Free! Recipe below and in the video.
It’s so good! This recipe and more recipes can be found on my blog: ginnywilliamsblog.com
Hot Pumpkin Biscuits topped with Maple Syrup and Sea Salt – Vegan / Dairy Free
2 1/4 cup white whole wheat flour
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1/2 unsalted butter, cubed (I use Earth Balance plant based butter)
1 cup canned pumpkin puree
3/4 cup almond milk (unsweet)
1 tsp vanilla
a sprinkle of cinnamon and nutmeg
sea salt
1/4 cup maple syrup for brushing on at the end
Preheat oven to 450 F
Whisk together flour, brown sugar, baking powder, and salt.
Add in butter and cut in using a pastry cutter or tips of fingers until it resembles course crumbles.
In a separate bowl, whisk together pumpkin, almond milk, vanilla, cinnamon, and nutmeg.
Stir just until a soft dough forms. Put on on a floured surface and pat into a 1 inch thick round.
I used a cup to shape my circles but use any type of round cutter. Repeat with the dough scraps.
Arrange on an ungreased baking sheet and sprinkle with sea salt.
Bake for 14-15 minutes.
Serve warm with maple syrup brushed on top for the best experience!
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Youtube video by Ginny Williams
Preheat the oven to 350 degrees fahrenheit and line a large baking sheet with parchment paper. Mix together the pumpkin puree, pure maple syrup and almond butter in a. How to make vegan pumpkin cookies. Preheat the oven to 350ºf or 180ºc.
Preheat oven to 350f. Start by creaming together the margarine, sugar, and brown sugar. Next, add the pumpkin purée and vanilla. It may be useful to use a hand mixer or stand. Preheat air fryer to 360°f (see oven instructions in text above). In a small bowl, combine all ingredients (except chocolate chips) and mix until a dough begins to. Begin by creaming together the butter and sugar. Once the mixture turns creamy, add the vanilla extract and pumpkin puree. Add the dry ingredients gradually, combining.
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Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and. Preheat oven to 350f.
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Preheat the oven to 350ºf or 180ºc. Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and. Preheat oven to 350f. Start by creaming together the margarine, sugar, and brown sugar. Next, add the pumpkin purée and vanilla. It may be useful to use a hand mixer or stand.