Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!
Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)
These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!
And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.
I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!
- 2 cups white wheat flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup brown sugar
- 1 1/2 Tbs. flax seed, optional
- 1/4 cup butter
- 3/4 cup pumpkin
- 1 cup milk
- coarse sugar, optional
- additional cinnamon, optional
Mix together the dry ingredients Cut in the butter until mixture is crumbly. Stir in the pumpkin and milk. Drop the dough by large spoonful onto a lightly greased baking sheet.
If desired, sprinkle the tops very lightly with additional cinnamon and coarse sugar (such as turbinado sugar)
Bake at 450 for about 10 minutes. Bottoms of the biscuits should be golden/lightly browned and the tops should not look gooey.
- 1/2 cup (1 stick) butter, softened
- 1 Tbs. brown sugar
- 1 Tbs. honey
- 1/2- 1 tsp. cinnamon
Add the softened butter, and other ingredients to a mixer. Begin beating on low to break up the butter a bit. Then, beat on high until the butter is fluffy.
Slather it all over those pumpkin biscuits- and you will be happy!
More Favorite Pumpkin Recipes: