It's Fall! That Means Pumpkins!

I love fall. I love fall in Michigan. I love fall in Tennessee. I love fall. Fall means "pumpkins, gourds and corn," as my sister-in-law would say.

After spending my summer in Michigan and out West, I'm back in my house in Nashville (it's still for sale!) so I can get back to my baking and cooking. I decided my inaugural fall baking should be something with pumpkin. So I pulled out Vegan Planet and looked up "pumpkin" in the index. There were only a couple entries and because it wasn't a Saturday morning, making pumpkin pancakes didn't seem right. I chose the pumpkin biscuits - an easy, quick recipe involving pumpkin.

These turned out delicious! Warm with some EarthBalance, holy goodness!

My version

Vegan Pumpkin Biscuits

INGREDIENTS:
2 C. flour
1 T. baking powder
3/4 t. salt
1/2 t. ground allspice*
3/4 C. canned pumpkin
1/2 C. soy milk or other dairy-free milk
3 T. corn oil
1 T. maple syrup

PREPARATION:
Preheat oven to 450 degrees. Lightly oil a baking sheet and set aside.

In a large bowl, sift together flour, baking powder, salt and allspice, and set aside. In a medium bowl, combine pumpkin, soy milk (almond milk in my case), corn oil (canola oil in my case) and maple syrup, and blend until smooth. Combine the pumpkin mixture with the flour mixture, stirring until the doug is just mixed and holds together.

Transfer to lightly floured surface and roll out to 1/2-inch thick and place on baking sheet. Reroll dough and cut out more biscuits.

Bake for 12-14 minutes until golden brown on top. Makes 20 biscuits.**

*Substitute for ground allspice: Equal parts cinnamon, nutmeg, cloves and black pepper mixed together, 1/8 t. each for this recipe.

**I must have cut mine too big because I only got 14 from the recipe.

From Vegan Planet by Robin Robertson, published by The Harvard Common Press, 2003, page 482.