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    Home » Recipes » Breads

    Spelt Flour Pumpkin Biscuits (Vegan)

    Published: Aug 27, 2018 · Modified: May 21, 2020 by Lauren · This post may contain affiliate links · 6 Comments

    Jump to Recipe  ↓

    Only SIX simple ingredients needed for these spelt flour pumpkin biscuits - A delicious way to eat a nutritious, whole grain bread!

    Spelt flour pumpkin biscuits recipe

     

    Why so early, pumpkin?

    I swear, I'm NOT trying to jump the gun on the pumpkin madness, BUT!...here I am, directly in front of the renowned, metaphorical trigger.

    Really, let me tell you how this went.

    I was contemplating what to post today, which happened to coincide with making lunch for me and the tots. With some summer squash in need of using, I prepared a batch of this Squash and Basil Soup.

    In my opinion, soup isn't complete without some type of bread item, usually tortillas, but it occurred to me that these biscuits would also make a great accompaniment.

    I've been sitting on this recipe for almost a year now, and since September is soooooo close, I figured, what the heck...let's post 'em!

    While I didn't originally create these as an ode to Fall, they sure do fit right in. They are delicious with soup, and I've also enjoyed them alone with either a schmear of butter or peanut butter.

    Vegan whole grain biscuits

    About the recipe...

    The added pumpkin is not a dominant flavor, but rather, it adds a soft texture and reduces the need for added fat.

    My kids absolutely LOVE these, and so do I!

    This recipe makes about six good-sized biscuits, and it's easily doubled or even halved for larger or smaller batches, respectively. I've even quartered the ingredients to make myself a single serve biscuit!

    I've had success with both whole grain spelt and wheat, but haven't tested any gluten-free blends. If you are gluten-free, you might like these Buckwheat Flour Biscuits.

    If you're on the whole grain bandwagon though, I truly think you will love these easy, six-ingredient biscuits!

    Spelt flour pumpkin biscuits recipe
    Print Recipe
    4.63 from 8 votes

    Spelt Flour Pumpkin Biscuits

    Soft and tender whole grain biscuits made with spelt flour and pumpkin puree.
    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Bread
    Cuisine: Biscuits
    Servings: 6 biscuits
    Calories: 66kcal

    Ingredients

    • 1 cup whole spelt flour
    • 2 tsp baking powder
    • ¼ tsp sea salt
    • ¼ cup pumpkin puree
    • 2 Tbsp olive oil
    • 4-5 Tbsp milk of your choice see Notes

    Instructions

    • Preheat the oven to 400 degrees.
    • Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
    • Add in the pumpkin and oil, stirring until the mixture looks 'pebbly'. See photos below the recipe.
    • Pour in the milk, stirring until the dough holds together well and is neither too sticky nor too dry. I get this with five tablespoons of milk, but start with four, and add more as you need.
    • Lightly flour a surface and pat the dough out into a 1/2 inch thick square.
    • At this point, you can get fancy and use a water glass to cut your dough into round biscuits or just cut it with a knife. I shape the biscuits a bit with my hands a bit after cutting.
    • Place the uncooked biscuits onto a parchment paper-lined baking sheet.
    • Brush them with some melted butter or olive oil, if desired.
    • Bake 10-12 minutes until lightly golden.

    Notes

    Nutrition facts are based on using five tablespoons of unsweetened almond milk. WW SmartPoints: 2

    Nutrition

    Sugar: 0.3g | Fiber: 0.7g | Calories: 66kcal | Fat: 5.1g | Protein: 1g | Carbohydrates: 5.5g

    Notes:

    I like to use my Homemade Coconut Milk in this recipe.

    Whole wheat flour may be substituted for the spelt flour.

    Some of the items I use in this recipe include:


    Recipe Steps:

    Mixing the dry ingredients...

    Add in the pumpkin and oil...

    My preferred brand of pumpkin...

    Stir until 'pebbly'...

    Add in enough milk to form a dough (neither too moist nor dry)...

    Pat out the dough into a rough square that's about 1/2 inch thick...

    Cut out your biscuits...

    Ready to bake!

    Whole grain biscuits recipe with pumpkin and olive oil

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    Filed Under: Breads

    Reader Interactions

    Comments

    1. Helen at the Lazy Gastronome

      August 30, 2018 at 7:40 am

      I can't wait for pumpkins to start selling. Pinning this to make then! I would be honored if you shared this and some of your other great recipes at our What's for Dinner party - http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-163/

      Reply
    2. Jan

      August 29, 2018 at 10:28 am

      Hi Lauren. These looks so good! I am definitely going to make them. Do you think I could use sweet potato instead of pumpkin or would the result not be the same?

      Reply
      • Lauren

        August 29, 2018 at 3:05 pm

        Hi Jan,

        I think that would work, though you may need a bit more milk. My experience is that sweet potato is a bit thicker than pumpkin. I hope you like them if you make them, let me know! 🙂

        Reply
      • Jan

        September 03, 2018 at 11:32 am

        Hi Lauren. I made these today using sweet potato instead of pumpkin and they turned out great. I didn't have to add any extra milk. Mine didn't rise up as high as yours but they were still really nice with some cheese and tomato!

        Reply
        • Lauren

          September 06, 2018 at 1:27 pm

          Hi Jan, I'm so happy you liked them, thanks for the comment!

          Reply
    3. Tiffany

      August 28, 2018 at 9:59 am

      Hooray for pumpkin season! These look great!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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