Fluffy Vegan Pumpkin Biscuits

I am not a huge pumpkin fan, but for some reason it has been sounding kind of good lately.  Maybe I am just really into the season this year.  Anyway I thought I would try some pumpkin flavored biscuits to have with our soup this week and they actually tasted really good.  I found the recipe from An Opera Singer in the Kitchen http://www.singerskitchen.com/.  I didn't have the whole wheat white flour she called for, so I went with whole wheat pastry flour and it turned out well. I am sure all purpose white flour would work as well. So if you are having a hankoring for something with pumpkin or just want to try something new, this recipe is simple and delicious!

Fluffy Vegan Pumpkin Biscuits

makes a dozen 

2 cups whole wheat pastry flour

1 Tsp. baking powder3/4 tsp. salt

2 Tsp. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 Tsp. Earth Balance margarine

3/4 cup pumpkin puree

1/2 cup So Delicious coconut milk

2 Tsp. agave nectar

Preheat the oven to 450 degrees and line a baking sheet with parchment paper or lightly spray with oil.

In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the margarine using a pastry blender.

In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit butter, cut the dough into circles.

 

Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.

 

Bake 12-14 minutes or until golden brown. Serve warm.