Vegan Pumpkin Biscuits with Sage and Thyme
These soft pumpkin vegan biscuits are perfect for fall. With fresh sage, thyme, and less oil. Free of dairy, egg, corn, soy, and yeast.
These soft pumpkin vegan biscuits are perfect for fall. With fresh sage, thyme, and less oil. Free of dairy, egg, corn, soy, and yeast.
- 1 tbsp maple syrup
- 1/4 tsp baking soda
- 1/2 tsp lemon juice
- 1/2 tsp dried thyme
- 1/3 tsp salt
- 1 tsp apple cider vinegar
- 2.5 tsp baking powder
- 1 cup unbleached white flour
- 1/4 cup almond milk (use coconut milk or other non dairy
- 1/2 cup pumpkin puree chilled (i used canned. chill at l
- 2 tablespoons safflower or coconut oil or softened vegan butter
- a pinch of cinnamon and nutmeg
- 1/2 cup spelt or whole wheat flour
- 1 tbsp chopped fresh sage (or 2 tsp dried)
- add roasted garlic (add other herbs.)
- use 1 to 2 tbsp more vegan butter for flakier bis
- Carbohydrate 18.4373689223322 g
- Cholesterol 13.0179166650098 mg
- Fat 5.0041866109326 g
- Fiber 0.610522233422624 g
- Protein 3.03981416725205 g
- Saturated Fat 3.06228148591355 g
- Serving Size 1 1 Serving (50g)
- Sodium 54.6527381512999 mg
- Sugar 17.8268466889096 g
- Trans Fat 0.404597111154013 g
- Calories 132 calories
Step-by-step
- Preheat the oven to 400 degrees F / 200ºc.
- In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes.
- Add chilled pumpkin puree, oil/butter, salt, cinnamon, nutmeg, maple, Mix well.
- In another bowl, mix the flours and baking powder and soda.
- Mix in the sage and thyme.
- Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough.
- Add more non dairy milk or flour if needed, do not over-mix or knead.
- Pat the dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky.
- Cut the biscuits using a 2 inch cookie cutter or biscuit cutter.
- Place on parchment, push the center a little with a finger to make an indent, brush safflower/coconut/melted vegan butter on top.
- Bake for 12 to 13 minutes.
- Let cool for 2 minutes or so as the biscuits will still be cooking on the inside.
- Serve warm with a dollop of vegan butter or jam or gravy.
- Cool completely and refrigerate in air tight container until ready to use.
- Warm in the oven before serving.
My Cozy Fall Baking Adventure: Vegan Pumpkin Biscuits
As a busy working mom, finding time for anything beyond work and family feels like a luxury. But fall has a way of slowing things down, even just a little. The crisp air, the changing leaves, and the comforting aroma of spices – it all calls for a warm, cozy baking project. This year, I decided to tackle vegan pumpkin biscuits. I've always loved the taste and texture of traditional biscuits, but I've been exploring more plant-based recipes lately, and these absolutely hit the spot.
The recipe itself was surprisingly easy to follow. I appreciated that it used readily available ingredients – no exotic flours or hard-to-find spices needed. The process, from mixing the wet and dry ingredients to cutting out the biscuits, was therapeutic and surprisingly stress-relieving. The kitchen filled with the warm scent of pumpkin, sage, and thyme, creating a truly autumnal atmosphere. I even got my kids involved in the cutting process – a little extra help and a fun activity for them!
What really impressed me was the flavor. These biscuits weren't just "good for vegan biscuits"; they were genuinely delicious. The pumpkin added a lovely sweetness and moisture, while the sage and thyme provided a sophisticated herbal note that balanced the sweetness perfectly. They were soft, fluffy, and utterly irresistible, warm from the oven. My family devoured them in minutes!
I experimented with different serving suggestions. They were amazing on their own, a perfect accompaniment to my morning coffee. However, I also tried them with a dollop of vegan butter and a drizzle of maple syrup – pure heaven! They also paired well with a simple vegan gravy during a weekend brunch. The possibilities are endless.
More than just a recipe, these pumpkin biscuits became a symbol of fall for me. They represented a moment of peace, a chance to connect with my family, and a delicious reward for a busy week. They were more than just food; they were a reminder to slow down, appreciate the little things, and enjoy the flavors of the season.
I highly recommend trying this recipe. It's perfect for a cozy weekend baking project, a special fall brunch, or even a simple weeknight treat. The blend of pumpkin, sage, and thyme creates a truly unique flavor profile that will leave you wanting more. The ease of the recipe makes it accessible to even novice bakers, and the delicious results will make you feel like a baking pro.
Beyond the simple joy of baking, these biscuits served a deeper purpose for me. They represent a commitment to exploring healthier, plant-based alternatives while maintaining the delicious flavors I love. Finding recipes that satisfy both my family's palates and my desire for a healthier lifestyle is always a rewarding challenge. These pumpkin biscuits are a fantastic example of that balance.
So, this fall, treat yourself and your loved ones to these delightful vegan pumpkin biscuits. The warm spices, the comforting texture, and the simple joy of baking will create memories as sweet and comforting as the biscuits themselves. Enjoy!
