Fluffy Vegan Pumpkin Biscuits with Maple Butter are an excellent fall breakfast. This homemade vegan biscuit dough calls for pumpkin puree and comes together quickly. Don’t forget to slather a homemade vegan maple butter on the hot biscuits! Makes 6 large biscuits.
Love pumpkin for breakfast? Try Vegan Pumpkin Muffins!
Welp, it doesn’t FEEL like fall in Dallas, but it’s officially autumn. It’s also officially my birthday.
And as the birthday girl, I say we should devour these Vegan Pumpkin Biscuits with Maple Butter.
Let me admit: These are a happy accident vegan biscuit recipe, and they taste amazing. (Also, the maple butter is vegan, too!)
Why I love this recipe:
Listen. I know these Pumpkin Biscuits aren’t a traditional Southern biscuit, BUT you should give them a try anyway.
The pumpkin adds fantastic flavor.
Additionally, these vegan biscuits are fluffy, light and perfect for any fall brunch gathering. (If you’re wanting to host brunch at home, I wrote a guide for you!)
So whether you’re making these for a delightful weekend breakfast or want to share ’em with friends over brunch, I highly recommend giving these biscuits a try!
Other vegan breakfast recipes we adore: Coconut Oil Southern-Style Biscuits | Orange Cranberry Vegan Muffins | Vegan Breakfast Apple Crisp | Vegan Thin Mint Smoothie | Vegan Peanut Butter Chocolate Chip Overnight Oats
Need some breakfast or brunch inspiration? Head on over to my Breakfast Recipe Index for more ideas.
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- All-purpose flour—this serves as the base for our biscuit recipe. I keep unbleached AP flour in the house, but you can use the regular kind, too.
- Kosher salt—a medium-grain kosher salt is my favorite. You can also use sea salt of the same size.
- Baking powder—this is our leavener, and it will rise the biscuits as they bake in the oven. Make sure yours is fresh, and also confirm that you’re not using baking soda because they’re different things.
- Ground cinnamon—cinnamon and pumpkin are a match made in heaven! You can replace the cinnamon with pumpkin pie spice blend, if desired.
- Pumpkin puree—please read the label on your can and ensure that you’re using this, not pumpkin pie filling. Pumpkin pie filling already has spices and sweeteners added to it.
- Unsweetened non-dairy milk—use your favorite brand and kind here! I do not suggest using a coconut cream, but any other type of non-dairy milk should work.
- Vegan butter—use your favorite brand here!
- Maple syrup—this is going to give maple flavor to the vegan butter. Please don’t use maple-flavored syrup, or this won’t be as delicious.
How to make Maple Butter Spread
Measure the softened vegan butter, maple syrup and salt into a medium-sized bowl.
Use a hand mixer to whip until smooth. Refrigerate until it’s time to use.
How to make Vegan Pumpkin Biscuits
Preheat the oven to 450°F. We want it screaming hot!
Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
Combine the dry ingredients in a large bowl. Whisk the flour, salt, baking powder together.
Measure out the wet ingredients into a glass measuring cup. Whisk the pumpkin puree and the non-dairy milk together until smooth.
Pour the wet ingredients on top of the dry ingredients. Stir with a rubber spatula, gently stirring in circular motions until the dry ingredients are just incorporated. When they are, the dough should begin to pull away from the bowl.
Shape the biscuits. Sprinkle a flat, clean surface with flour. Turn the dough out onto it and cover lightly with flour. Use floured hands to pat the dough into a rectangle, then fold the dough in half.
Pat it out into a ½″ thick round, and fold it in half again. Pat it into a round.
Use gentle hands while shaping the biscuit dough. The more you work it, the tougher the biscuits will become.
Cut the biscuits with a biscuit cutter. Start at the outside edge and cut them close together, being careful not to twist the cutter.
Transfer the biscuits to the prepared baking sheet.
Use the scraps to pull together another round of biscuits. These will be less fluffy.
Bake for 10-14 minutes or until golden brown. Remove from the oven.
Let the biscuits cool, then serve warm with the Maple Butter Spread!
Frequently Asked Questions
We use baking powder in this recipe. If yours is fresh, it should cause the biscuits to rise sky high.
We’re partial to unsweetened oat milk and unsweetened cashew milk in our house, but you could use any type of non-dairy milk, so long as it’s not coconut cream or something that’s really thick.
Quick tips and tricks to the best biscuits:
- Have the right tools. This biscuit cutter* (affiliate link) is my favorite to use when for biscuits. If you don’t have one, use a drinking glass and a paring knife to cut out the biscuits.
- Switch up the spices. I use ground cinnamon in this pumpkin biscuit recipe, but you could easily swap it with the same amount of pumpkin pie spice.
- Double the recipe to share with friends at brunch! Pair ’em with Prosecco Mimosas (or Irish Coffee), Summer Fruit Salad and more!
More pumpkin breakfast ideas:
- Pumpkin Spice Pancakes
- Easy Pumpkin Spice Bread
- Pumpkin Overnight Oats
- Gluten Free Pumpkin Bread with Chocolate Chips
- Pumpkin Spiced Coffee Cake with Browned Butter Glaze
Now… how ‘bout some biscuits that are filled with pumpkin flavor?
Here’s how I made ‘em:
Fluffy Vegan Pumpkin Biscuits with Maple Butter are an excellent fall breakfast. This homemade vegan biscuit dough calls for pumpkin puree and comes together quickly. Don't forget to slather a homemade vegan maple butter on the hot biscuits!
Vegan Pumpkin Biscuits
- 2 cups all-purpose flour (240g)
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¾ cup pumpkin puree (NOT pumpkin pie filling)
- ½ cup unsweetened non-dairy milk
Maple Butter Spread
- 8 tablespoons vegan butter, softened
- 3 tablespoons maple syrup
- ½ teaspoon kosher salt
Make the Vegan Biscuits
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Whisk the flour, salt, baking powder together and cinnamon until incorporated.
- In a glass measuring cup, measure out the pumpkin puree and the unsweetened non-dairy milk.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dry ingredients are moistened and the dough begins to pull away from the bowl. Be sure to do this slowly and try not to overmix your batter.)
- Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and cover lightly with flour. Using floured hands, fold the dough in half, and pat it out into a ½″ thick round. Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.
- Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)
- Bake the biscuits for 10-14 minutes or until golden brown on top.
- Remove from the oven. Turn the biscuits out upside down on a plate to cool, then serve warm with the Maple Butter Spread!
Make the Maple Butter Spread
- In a medium-sized mixing bowl, measure out the softened vegan butter, maple syrup and the salt.
- Using a hand mixer, whip until smooth.
- Refrigerate until usage.
Maple Butter Spread can be made in advance and stored in the refrigerator up to two weeks.
If you don't have vegan butter on hand (and you're not a vegan), you can make this butter spread with regular unsalted butter. If you don't have maple syrup on hand (and you're not a vegan), you can add honey to the butter.
Biscuits can be made with ANY kind of milk. Cashew milk worked beautifully to make these biscuits vegan, but whole milk would also work if you don't keep non-dairy milk on hand and are not vegan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 335Total Fat: 16gSaturated Fat: 3gTrans Fat: 3gUnsaturated Fat: 12gCholesterol: 2mgSodium: 450mgCarbohydrates: 43gFiber: 2gSugar: 8gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.