Pumpkin Biscuits

Name: Pumpkin Biscuits
Ingredients: FOR THE BISCUITS:; 1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling; 3/4 cups Coconut Milk, Unsweetened; 1/2 teaspoons Vanilla Extract; 1/2 cups Applesauce (unsweetened); 2 cups Whole Wheat Pastry Flour; 1 Tablespoon Baking Powder; 1-1/2 teaspoon Pumpkin Pie Spice; 1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste); 1/2 cups Raisins Or Dried Cranberries; FOR THE GLAZE:; 1/4 cups Powdered Sugar; 1 teaspoon Coconut Milk; 1/8 teaspoons Cinnamon

14 ingredients

8 steps

Ingredients

FOR THE BISCUITS:
1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling
3/4 cups Coconut Milk, Unsweetened
1/2 teaspoons Vanilla Extract
1/2 cups Applesauce (unsweetened)
2 cups Whole Wheat Pastry Flour
1 Tablespoon Baking Powder
1-1/2 teaspoon Pumpkin Pie Spice
1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste)
1/2 cups Raisins Or Dried Cranberries
FOR THE GLAZE:
1/4 cups Powdered Sugar
1 teaspoon Coconut Milk
1/8 teaspoons Cinnamon

Directions

1

Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
2

In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
3

Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
4

Fold in raisins. Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart. Bake for 12-17 minutes or until lightly golden.
5

To make glaze:
6

Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
7

Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
8

These are best served right away. If you are not going to eat the whole batch, I recommend freezing them for up to 3 months. To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.