PUMPKIN BISCUITS WITH MAPLE BUTTER
Fluffy Vegan Pumpkin Biscuits with Maple Butter are an excellent fall breakfast. This homemade vegan biscuit dough calls for pumpkin puree and comes together quickly. Don't forget to slather a homemade vegan maple butter on the hot biscuits!
Provided by Erin Parker, The Speckled Palate
Categories Breakfast & Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Whisk the flour, salt, baking powder together and cinnamon until incorporated.
- In a glass measuring cup, measure out the pumpkin puree and the unsweetened non-dairy milk.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dry ingredients are moistened and the dough begins to pull away from the bowl. Be sure to do this slowly and try not to overmix your batter.)
- Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and cover lightly with flour. Using floured hands, fold the dough in half, and pat it out into a ½″ thick round. Flour again if necessary, as you don't want your biscuits sticking to the surface, then fold in half again, reforming into another round.
- Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)
- Bake the biscuits for 10-14 minutes or until golden brown on top.
- Remove from the oven. Turn the biscuits out upside down on a plate to cool, then serve warm with the Maple Butter Spread!
- In a medium-sized mixing bowl, measure out the softened vegan butter, maple syrup and the salt.
- Using a hand mixer, whip until smooth.
- Refrigerate until usage.
Nutrition Facts : Calories 335 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 450 milligrams sodium, Sugar 8 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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Steps:
- Preheat oven to 425° F.
- Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in 3/4 cup pumpkin and water just until moistened.
- Knead dough 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes or until golden brown.
- Heat maple syrup, remaining 1 cup pumpkin and ground cinnamon in small saucepan until warm. Spoon sauce over warm biscuits.
MAPLE PUMPKIN SPICE BISCUITS
Provided by Sarah
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, salt, and cinnamon. Cut in butter with a pastry cutter or your fingers until crumbly. Add maple syrup, pumpkin puree and milk to flour mixture and gently fold until a shaggy dough forms.
- Turn dough onto a lightly floured surface and gently knead a few times to form into a ball of dough. Pat dough out to 1-in thickness and use a 3-in biscuit cutter to cut out biscuits. Place biscuits upside-down on prepared baking sheet and brush with half-and-half cream.
- Bake biscuits at 450F 14-15 minutes or until golden brown. Remove from oven and serve warm with maple syrup if desired. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 164 kcal, Carbohydrate 19.6 g, Protein 3.9 g, Fat 8.6 g, SaturatedFat 5.2 g, Cholesterol 22 mg, Sodium 256 mg, Fiber 2.9 g, Sugar 1.6 g, UnsaturatedFat 3.4 g
PUMPKIN AND MAPLE BISCUITS
These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these.
Provided by Kathy Midkiff Goins
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
- Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.7 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 580.5 mg, Sugar 4.1 g
MAPLE PUMPKIN BISQUE
I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!
Provided by Whisper
Categories Pumpkin
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a soup pot over medium heat.
- Add onion and garlic; cook, stirring often for 5 minutes.
- Add pumpkin and cook, stirring often, for 5 minutes.
- Add wine and simmer until reduced by half.
- Add vegetable and chicken broth; cook until reduced by half.
- (At this point, pumpkin should be soft - if not, continue cooking until soft.).
- Puree soup in a food processor or blender.
- Return soup to pot.
- Season with cinnamon, nutmeg, salt and pepper.
- Stir in cream and maple syrup.
- Reheat, if necessary, and serve.
MAPLE-PUMPKIN COOKIES
Cake-like pumpkin cookies with a hint of maple syrup. Not too sweet, so if you have a sweet tooth, drizzle with the icing!
Provided by EEE
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
- Drop batter by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 14.6 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 96.5 mg, Sugar 9.7 g
PUMPKIN MAPLE BISCUITS
Pumpkin biscuits are perfect for breakfast, brunch or even to serve with an early supper. Topped with "Pumpkin Maple Sauce:(below) They're perfect companions for stews and soups too!
Provided by Pat Duran @kitchenChatter
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- Biscuits: Heat oven to 425^. Combine first 4 ingredients in a medium bowl. Stir in pumpkin and milk just until moistened. Knead dough on Bisquick surface 10 times. Roll dough to 1/2- inch in thickness; cut into 12 biscuits. Place on ungreased baking sheet- 2-inches apart. Bake 8-10 minutes- until golden brown. Spoon sauce over warm biscuits. --- Sauce: Mix all ingredients in a small saucepan and heat until warm.
PUMPKIN MAPLE MUFFINS
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
Provided by Alison Roman
Categories breakfast, quick breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick spray or line them with paper liners.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams
PUMPKIN MAPLE CUSTARDS
This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
- Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
- Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
- Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.
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