Vegan Pumpkin Biscuits with Maple Butter

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!

Pumpkin Biscuit on a white plate in front platter of biscuits

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.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!


    We respect your privacy. Unsubscribe at any time.

    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.

    Hands cutting cutting out biscuit dough on baking sheet

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    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.
    Close up of pumpkin biscuits on baking sheet

    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.

    Pro tip!

    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!

    Two biscuits wrapped in parchment paper on linens

    Frequently Asked Questions

    What makes these biscuits rise?

    We use baking powder in this recipe. If yours is fresh, it should cause the biscuits to rise sky high.

    What non-dairy milk should I use?

    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.

    Pumpkin Biscuit on white plate

    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.
    • Serve ’em with a different filling. Jam is delicious when paired with these, as is whipped honey butter (so long as you’re not vegan.)
    • Double the recipe to share with friends at brunch! Pair ’em with Prosecco Mimosas (or Irish Coffee), Summer Fruit Salad and more!
    Two biscuits wrapped in parchment paper on linens with the text pumpkin biscuits

    More pumpkin breakfast ideas:

    Now… how ‘bout some biscuits that are filled with pumpkin flavor?

    Here’s how I made ‘em:

    Close up of pumpkin biscuits on baking sheet

    Pumpkin Biscuits with Maple Butter

    Erin Parker, The Speckled Palate
    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!
    5 from 2 votes
    Servings 6 large biscuits
    Calories 335 kcal
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes

    Ingredients
      

    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

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    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.

    Notes

    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.

    Nutrition

    Serving: 1gCalories: 335kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gTrans Fat: 3gCholesterol: 2mgSodium: 450mgFiber: 2gSugar: 8g
    Keyword baking recipe, Biscuits, Breakfast, Brunch, pumpkin, pumpkin biscuits, pumpkin breakfast
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.

    5 Comments

    1. Happy Birthday!! I think these biscuits are a great way to celebrate 😉 Hope you have a lovely vacation – while you’re away I’ll be eating copious amounts of these!

    2. I just made these for dinner and holy moly! I think I will make these forever anytime I want biscuits, so delicious thank you for such a lovely recipe!

      1. Aww, Krystin! You have NO IDEA how happy this makes me to hear! I’m so glad these Pumpkin Biscuits were magic for you, and I hope you enjoy them for years to come! Thanks for letting me know you loved them so much!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating