Youuuuuu want to make this. Trust me. I’m not a demanding person but I highly suggest this be made in your house of living. That’s how you know it’s unbearably amazing. Soft, fluffy cinnamon raisin pumpkin biscuits that also toast up perfectly like English muffins. Gahhh. I toasted one and spread white chocolate coconut butter (sweet spreads brand) on top; then I ate it and smiled with extreme contentment.
Makes: 5 biscuits
Inspired by: Sweet Potato Biscuits
- 1 cup whole wheat pastry flour
- 1/4 cup raisins
- 2 TBSP stevia
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup canned pumpkin purée
- 2 TBSP coconut oil
- 2 TBSP unsweetened almond milk
Preheat the oven to 425 F. In a bowl, combine the whole wheat pastry flour, raisins, stevia, cinnamon, baking powder, and salt. In a separate bowl, mix the pumpkin purée, melted coconut oil, and almond milk. Mix well and combine with the flour. Mix for 3-5 minutes until well incorporated. Roll the dough into 5 even balls. Place each one onto a baking sheet that’s been lined with parchment paper. Lightly press down on each to flatten the top. Bake for 10-12 minutes. They will continue to cook once out of the oven. Enjoy!
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