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Yummy Pumpkin Biscuits

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Yummy Pumpkin Biscuits

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

Amount Measure Ingredient Features
2 cups whole-wheat flour
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1 teaspoon cinnamon
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½ teaspoon ginger
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¼ teaspoon nutmeg
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½ teaspoon salt
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2 teaspoons baking powder
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½ cup canned pumpkin purée
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¼ cup silken tofu
firm
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2 tablespoons maple syrup
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4 tablespoons soy milk
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Ingredients

Amount Measure Ingredient Features
473 ml whole-wheat flour
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5 ml cinnamon
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2.5 ml ginger
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1.3 ml nutmeg
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2.5 ml salt
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1E+1 ml baking powder
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118 ml canned pumpkin purée
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59 ml silken tofu
firm
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3E+1 ml maple syrup
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6E+1 ml soy milk
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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 Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 2506% 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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