Fluffy Pumpkin Biscuits {Vegan}

You may be a little tired of pumpkin now that we’re past Thanksgiving, Christmas, etc.  Or maybe you went overboard with the grocery store sales of canned pumpkin puree that you’re looking for something else to use it for.

FluffyPumpkinBiscuitsFluffyPumpkinBiscuitsEven though we’re past the holidays, these pumpkin biscuits are a wonderful accompaniment to any home-cooked meal whether it is breakfast, lunch or dinner. 


Slightly sweet, vegan, and perfectly fluffy, I think that you’ll enjoy these even if you’re not a huge fan of pumpkin.  If you disagree, check out my Whole Wheat Sweet Potato Biscuits.


Fluffy Pumpkin Biscuits


  • 2 cups whole Wheat Flour
  • 1 TBSP Baking Powder
  • ¾ tsp Sea Salt
  • 2 TBSP Brown Sugar
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • 2 TBSP Vegan Buttery Spread (such as Earth Balance)
  • ¾ cup Canned Pumpkin Puree
  • ½ cup Light Coconut Milk
  • 2 TBSP Agave Nectar


Preheat your oven to 450°F.  In a large bowl, whisk together the flour, baking powder, sea salt, brown sugar, cinnamon and nutmeg.  Add the cold butter and mix in with your fingers (this can get a little messy but just do it – it’s worth it!).  In a medium bowl, combine the pumpkin puree, coconut milk, and agave.  Pour the wet ingredients over the dry ingredients and stir until the mixture forms into a dough.  Knead lightly on a floured surface and roll out to a 1” thickness.  Use a biscuit cutter and cut the dough into circles until you have used up all the dough.  Place onto a prepared baking sheet and baked 14-15 minutes or until golden brown.

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