October: Pumpkin Maple Biscuits

October means Halloween and pumpkins! While I’m not on board the “pumpkin spice anything and everything” train, I do enjoy watching the leaves turning color, rainy weather, cozy sweaters – and warm biscuits! Pumpkin has a lot of moisture and healthy fiber, so it can be used to replace oil, butter or eggs in most recipes.

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Recipe: Easy Pumpkin Drop Biscuits

Source: Miche at the Vegan Miche blog, September 2019

Get the recipe here!

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Modifications, Testing and Recommendations: These biscuits are ridiculously easy and quick to make – honestly the step that took the longest was preheating the oven! There’s no need to go out and buy pumpkin pie spice if you have a well-stocked spice cabinet; it’s just a combination of cinnamon, nutmeg, ginger, cloves and sometime allspice. I used dairy milk so the biscuits weren’t vegan. 

These biscuits are a beautiful orange color, and make the house smell delicious! I tried to make them sweeter by adding more maple syrup but I didn’t add enough. My biscuits were a bit larger than the recipe called for (6 per baking sheet instead of 8) so I had to bake them a little bit longer. They are great with a cup of tea and some maple syrup drizzled on top, if they are too dry. Store them in a ziploc bag at room temperature until they are all gone.

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