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Yummy Pumpkin Biscuits

 
Yummy Pumpkin Biscuits
17

Yummy Pumpkin Biscuits recipe

Yield

12

servings

Prep

15

min

Cook

10

min

Ready

25

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups whole-wheat flour
1 teaspoon cinnamon
½ teaspoon ginger
*
¼ teaspoon nutmeg
*
½ teaspoon salt
2 teaspoons baking powder
½ cup canne pumpkin purée
¼ cup silken tofu
firm
*
2 tablespoons maple syrup
4 tablespoons soy milk

Directions

Preheat oven to 425℉ (220℃).

Mix together the first 6 ingredients and set aside.

Blend together the pumpkin, tofu and maple syrup until smooth.

Add to dry ingredients.

Stir in soy milk, 1 tablespoon at a time, until the dough forms a ball.

Roll out dough to ¾ inch thickness.

Cut with a cookie cutter or cut with a knife into wedges. Bake for 10 minutes, or until golden.

Serve immediately.

Note: chocolate chips can be added to batter.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 2506% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 307mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 9g 35%
Sugars g
Protein 18g
Vitamin A 97% Vitamin C 2%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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