Pumpkin Biscuits

• FOR THE BISCUITS:
• 1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling
• 3/4 cups Coconut Milk, Unsweetened
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Applesauce (unsweetened)
• 2 cups Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste)
• 1/2 cups Raisins Or Dried Cranberries
• FOR THE GLAZE:
• 1/4 cups Powdered Sugar
• 1 teaspoon Coconut Milk
• 1/8 teaspoons Cinnamon

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
3. Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
4. Fold in raisins. Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart. Bake for 12-17 minutes or until lightly golden.
5. To make glaze:
6. Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
7. Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
8. These are best served right away. If you are not going to eat the whole batch, I recommend freezing them for up to 3 months. To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.

pumpkin, coconut milk, vanilla, applesauce, whole wheat pastry flour, baking powder, pie spice, sugar, raisins, ubc, coconut milk, cinnamon

Taken from tastykitchen.com/recipes/breads/pumpkin-biscuits-3/ (may not work)