Pumpkin seems to become a trending topic during the fall and winter months, but after you make these easy pumpkin biscuits (with maple butter no less!) you might start incorporating pumpkin year round. They come together in no time and have the perfect hint of pumpkin in each and every bite. And can we talk about that maple butter…? The sweetness takes these pumpkin biscuits to another level and I won’t fault you for trying to find other things to spread it on. It’s that good. These biscuits make the perfect treat for a neighbor, co-worker, or just to serve with Sunday breakfast. Bake up a batch for your next holiday gathering too!
Here’s what you’ll need to make your own:
- 3/4 Cup Canned Pure Pumpkin
- 1/2 Cup Buttermilk
- 2 Tbsp. Pure Maple Syrup
- 1 3/4 Cups Whole Wheat Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1/4 Cup Frozen Butter
Maple Butter –
- 1/3 Cup Butter, Softened
- 1 Tbsp. Pure Maple Syrup
- 1/2 Tsp. Cinnamon
First, let’s make that yummy maple butter! In a small bowl combine the butter, maple syrup, and cinnamon. Mix well and set aside.
next, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the pumpkin, buttermilk, and maple syrup. Set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well.
Using the large holes of a grater, shred the frozen butter directly into the flour mixture. Stir gently until the butter is dispersed evenly into the flour mixture. Avoid using your hands so the butter doesn’t melt!
Pour the wet ingredients into the flour mixture and stir just until the dry ingredients are moist. The dough will (and should) be sticky. Add a bit more flour, if needed, until the mixture forms a ball. Transfer the dough onto a lightly floured surface.
Pat the dough until it’s reached 3/4 inch in thickness and then cut out 2 1/2 inch rounds using either a biscuit or cookie cutter. (I love this set).
Re-roll the dough to continue cutting out rounds until gone. (The dough should make about 10 biscuits.)
Transfer the biscuits onto the prepared parchment lined baking sheet and bake for 12-15 minutes or until the biscuits have puffed up and are a light golden brown color. (Be careful not to over bake them!)
Serve them warm with the maple butter!
I can’t decide if I like these pumpkin biscuits more as breakfast, dessert, or just a snack, but however you chose to eat them, they’re DELISH anytime of day.