Autumn has finally arrived in Durham, and I’m welcoming it with cozy pajamas and a batch of Whole Wheat Vegan Pumpkin Biscuits. These drop biscuits are hearty, easy to make, and perfect for breakfast or alongside a bowl of soup.
Photo by Ann Oliverio
What Can I Substitute for Pumpkin?
If you prefer not to use winter squash, sweet potato puree is an excellent substitute for pumpkin puree in this recipe. Unsweetened applesauce can also work in a pinch, depending on the flavor and texture you prefer.
Can I Make These Vegan Pumpkin Biscuits Gluten-Free?
Absolutely. Swap the whole wheat pastry flour for your favorite gluten-free baking blend. Depending on the blend you use, you may need to add a little extra flour if the dough seems too thin. Popular options include Bob’s Red Mill Gluten-Free Baking Mix or Krusteaz Gluten Free All Purpose Flour Mix.
Can I Make These Vegan Biscuits Oil-Free?
Yes—replace the coconut oil with additional pumpkin puree to make the biscuits oil-free. Keep in mind that oil-free biscuits tend to dry out faster, so they’re best eaten within a day of baking.
Try these biscuits warm, split and spread with vegan butter or a smear of jam. They have a pleasant, savory note from the rosemary, and the whole wheat pastry flour keeps them tender while adding a bit of wholesome texture.
Here are a few more recipes you might enjoy:
- 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
10 biscuits
Celebrate pumpkin season with these easy drop biscuits that are just as welcome at breakfast as on the side of a comforting soup.
Ingredients
- 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
Instructions
- Preheat the oven to 425°F. Oil a large baking sheet or use parchment paper to make the recipe oil-free.
- Whisk the soy milk and apple cider vinegar and set aside. As it stands, soy milk will curdle and thicken, creating a vegan buttermilk substitute. (This thickening works best with soy milk; many nut milks and coconut milk do not thicken the same way.)
- Measure the whole wheat pastry flour into a blender or food processor and process until finely ground for a lighter texture.
- Pour the processed flour into a 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 until the mixture is evenly combined.
- Stir the soy milk mixture into the flour mixture; the dough will be sticky, which helps produce moist biscuits.
- Using a large cookie scoop or spoon, portion 1/4-cup mounds of dough onto the prepared baking sheet.
- Bake until the bottoms are medium brown, about 10 minutes. Allow to cool briefly before serving.
Nutrition Information
Amount Per Serving
Calories 122Saturated Fat 3gSodium 152mgCarbohydrates 21gFiber 4gSugar 2gProtein 3g
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