These Soft Pumpkiny Pumpkin Vegan Biscuits are perfect for fall. With fresh sage, thyme and less oil. Free of Dairy, egg, corn, soy, yeast.
Countdown to Thanksgiving! And more Pumpkin recipes still to come 🙂
These Pumpkin biscuits are easy to whip up, are moist from the inside and crisp on the outside fresh out of the oven. With the fresh Sage and thyme, these make a perfect savory side. Slather some vegan butter or olive oil, maple or vegan gravy !
The biscuits have a good lot of pumpkin puree for a strong flavor. Chilled pumpkin and chilled non dairy milk work out beautifully in this recipe to reduce the oil/butter needed. There is no palm oil needed in the recipe. to make these gluten-free, use the flour mixture and instructions from this recipe.
Vegan Pumpkin Biscuits /Scones
More fall sides from the blog
Tempeh and Pumpkin Bread Stuffing
100% Spelt Sweet Potato Biscuits
Jalapeno Pepper jack biscuits. GF
Steps:
Mix up the dough. Pat into 3/4 inch thick somewhat rectangle. Use a 2 inch cookie cutter to cut biscuits. Place them on parchment lined baking sheet close each other.
Brush or spray oil. Bake. Cool and serve with vegan butter, maple, or gravy.
Store on the counter for the day and refrigerate for upto 5 days.
These biscuits are being shared at VVP
Vegan Pumpkin Biscuits with Sage and Thyme
Ingredients
Wet
- 1/4 cup (62.5 ml) almond milk use coconut milk or other non dairy milk to make nut-free
- 1 tsp apple cider vinegar
- 1/2 tsp (0.5 tsp) lemon juice
- 1/2 cup (122.5 g) pumpkin puree chilled I used canned. Chill at least for an hour
- 2 Tablespoons safflower or coconut oil or softened vegan butter I used safflower
- 1/3 tsp (0.33 tsp) salt
- a pinch of cinnamon and nutmeg
- 1 Tbsp maple syrup
Dry
- 1 cup (125 g) unbleached white flour
- 1/2 cup (87 g) spelt or whole wheat flour
- 2.5 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1 Tbsp chopped fresh Sage or 2 tsp dried
- 1/2 to 1 tsp dried thyme
Variation
- add roasted garlic add other herbs.
- Use 1 to 2 Tbsp more vegan butter for flakier biscuits.
Instructions
- 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.
- Or serve with the morning scramble
Notes
Nutrition
November 20th will be a sad day for 500,000 animals. Every 5 years there is a festival in the country of Nepal.
1. More than two hundred and fifty thousand (250,000) animals (buffalo, goats, chickens and pigs) are killed in this festival (mela). It is supposed that last festival which was held in 2009, November, approx. 500,000 animals were sacrificed in 2009. More than 20,000 buffaloes were killed on the 1st day.
2. These all 500,000 animals are sacrificed in the name Hindu goddess Gadhimai to praise her. It is believed that Goddess Gadhimai is pleased by the animal sacrifice.
3. This festival is dedicated to Gadhimai temple. Gadhimai temple is located in Bariyarpur village in Bara District. This village, Bariyarpur, Bara is about 100 miles (160 km) far from the Kathmandu, capital of Nepal.
4. Gadhimai festival is supposed as the festival of world’s largest sacrificial slaughter of animals. Animals may be buffaloes, pigs, goats, chicken and pigeons.
5. The main goal of devotees is to please the Goddess Gadhimai Devi. She is supposed the goddess of power. Participants believe that animal sacrifices will end the evil and bring prosperity in their life. During the November month, there are huge crowed of devotees and animals in this area. It is estimated that more than 5 million people from all over the Nepal and some southern states (Uttar Pradesh and Bihar) of India participate in the festival.
We can change this. Find more about how we all can help and details about a Tweetstorm to get the word out here.**
Peta petition, Letters and phone numbers of govt officials.
**Warning, some of the links might have graphic images**
The vegan 8 says
November 17, 2014 at 6:39 pmThat is absolutely horrific what they do to those animals. That’s disgusting and breaks my heart. Why why why? How in the world can people believe that murdering animals will bring prosperity? That is so twisted.
Anyways, on another note, these biscuits are gorgeous and I want about 5 of them right now!
Ryan says
November 18, 2014 at 10:05 amThis recipe looks really good!
You have a great blog. Really well done!
Andy says
November 24, 2014 at 9:51 amThese muffins/scones are great! I made them yesterday. The sage gives them a great pop, and the moisture is right on. For anyone who may have wondered if they can sub another oil, I used canola oil (honestly because I just wasn’t thinking) and they came out fine. I do wish I had gone the route of vegan butter, though.
Regardless, great recipe!
Richa says
November 24, 2014 at 1:38 pmAwesome! you can slather them with some extra vegan butter 🙂
Rachel says
December 1, 2014 at 11:45 amThese were very yummy! And best fresh. Thank you!
Corrin Radd says
December 3, 2014 at 8:55 pmI made these with leftover roasted buttercup squash and they were amazing, thanks!
Anna Lee says
August 30, 2015 at 7:40 pmThese were great! The sage/pumpkin combo reminded me of Thanksgiving dinner. Delish!
Richa says
August 30, 2015 at 11:29 pmYay!
Jessica says
November 1, 2017 at 10:04 amThese are so delicious! I used more fresh sage, cinnamon and nutmeg than called for, and topped roasted garlic with the vegan butter along the top before baking. Definitely making these again!!! thank you
Richa says
November 1, 2017 at 2:42 pmsounds perfect!
Tara says
October 28, 2018 at 2:56 pmAny suggestions for a gluten free flour substitute that would work in this recipe?
Richa says
October 29, 2018 at 11:18 amYou can use a mix of 3/4 cup almond flour and 3/4 to 1 cup gf blend of choice ( a mix of rice flour and starches). The glutenfree biscuit will tend to dry out quicker. So once baked, brush liberally with vegan butter or oil and cover and store.
Tara says
October 29, 2018 at 3:16 pmAwesome thank you!
Debbie Ott says
November 6, 2018 at 11:36 amI just made these pumpkin biscuits – they’re wonderful!!
I used hemp milk and rice vinegar without the lemon juice, and coconut oil that I warmed enough so it melted to make it easy to blend into the pumpkin.
The sage and thyme are a nice touch. I admit to gently kneading the dough just a little just before I patted it out. They rose well and are nice and tender so I guess I wasn’t too heavy handed, lol! This recipe is going into my recipe box because I’m sure my family will like these. I might have to replace the coconut oil with butter when my one daughter in law will be here as she gets a reaction to coconut.
Excellent recipe; thanks so very much!
Richa says
November 6, 2018 at 12:00 pmawesome!
Sophie says
November 21, 2018 at 12:06 pmAt Trader Joe’s and all they have is an Unbleached White Whole Wheat Flour. Can I use just that – as in 1 1/2 cup? Alternatively, I have almond flour and all-purpose at home. Would you recommend using the above flour with a combination of one of those. Please advice. Not a baker, so can’t creatively wing it 😉 … Thank you – looking forward to making these tomorrow for thanksgiving.
Richa says
November 21, 2018 at 1:12 pmuse all purpse
Marcella says
November 22, 2018 at 6:05 pmMade these for Thanksgiving dinner. Subbed King Arthur GF flour 3/4 cup, oat flour 1/4 cup, coconut flour 1/4 cup, 2 TBSP of arrowroot powder + 1TBSP oat flour to bring the dough together. Added a dollop of roasted garlic. These were soft and faintly sweet without being cloying. I’ll try them again using apple sauce to eliminate the oil – just as an experiment but I frankly expect it to ruin the texture and the savory nature of the biscuit. Point being, I guess, that these are fabulous and I will absolutely be making them again.
Sarah says
November 2, 2019 at 3:14 pmthese are soo good! A friend had given me a bunch of fresh herbs so it was a nice way to use them up. I’ve eaten so many of them already, they are that good! 🙂
Thanks for a fantastic recipe!
Richa says
November 2, 2019 at 8:41 pm[email protected]