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Vegan Pumpkin Biscuits with Sage and Thyme
5 from 12 votes

Vegan Pumpkin Biscuits with Sage and Thyme

These Vegan Pumpkin Biscuits blend pumpkin puree with aromatic herbs sage and thyme for a tender, flavorful quick bread. The dough combines non-dairy milk, vinegar, oil, pumpkin, and warming spices with a mix of white and whole grain flours plus leavening agents, creating biscuits that bake to a soft, slightly crumbly texture with herbaceous notes. Their subtle sweetness and fall spices make them suitable for autumn meals or as a savory snack.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10
Calories: 103 kcal
Course: Baked Goods

Ingredients

Wet
  • 1/4 cup almond milk use coconut milk or other non dairy milk to make nut-free
  • 1 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/2 cup pumpkin puree I used canned. Chill at least for an hour, chilled
  • 2 Tablespoons safflower oil I used safflower, or coconut oil or softened vegan butter
  • 1/3 tsp salt
  • cinnamon a pinch
  • nutmeg a pinch
  • 1 Tbsp maple syrup
Dry
  • 1 cup unbleached white flour
  • 1/2 cup spelt flour or whole wheat flour
  • 2.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp sage or 2 tsp dried, chopped, fresh
  • 1/2 to 1 tsp thyme dried
Variation
  • garlic add other herbs, roasted
  • vegan butter use 1 to 2 Tbsp more for flakier biscuits

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F / 200ºc. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled pumpkin puree, oil/butter, salt, cinnamon, nutmeg, maple, Mix well. In another bowl, mix the flours and baking powder and soda. Mix in the sage and thyme.
  2. Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough. Add more non dairy milk or flour if needed, do not over-mix or knead.
  3. Pat the dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a 2 inch cookie cutter or biscuit cutter. Place on parchment, push the center a little with a finger to make an indent, brush safflower/coconut/melted vegan butter on top.
  4. Bake for 12 to 13 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy. Cool completely and refrigerate in air tight container until ready to use. Warm in the oven before serving.
  5. Or serve with the morning scramble

Notes

  • Almond milk is used here but coconut or other nondairy milks can substitute for nut-free versions.
  • Adding a bit more vegan butter or oil to the dough can yield flakier biscuits if desired.
  • Chilling the pumpkin puree before mixing improves biscuit texture.
  • These biscuits pair well with savory spreads or as an accompaniment to autumn meals.
  • Nutritional values are based on one serving and may vary with ingredient brands and portion sizes.

Nutrition Information

Calories 103kcal (5%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 3g (5%) Sodium 119mg (5%) Potassium 191mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1920IU (38%) Vitamin C 0.6mg (1%) Calcium 74mg (7%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 103

% Daily Value*

Calories 103kcal 5%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 3g 5%
Sodium 119mg 5%
Potassium 191mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1920IU 38%
Vitamin C 0.6mg 1%
Calcium 74mg 7%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.