Fluffy Vegan Pumpkin Biscuits

• 2 cups Whole Wheat White Flour
• 1 Tablespoon Baking Powder
• 3/4 teaspoons Salt
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 3 Tablespoons Earth Balance Margarine
• 3/4 cups Pumpkin Puree
• 1/2 cups Coconut Milk Or Non-dairy Milk
• 2 Tablespoons Agave Nectar

1. Preheat the oven to 450u0b0F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the margarine using a pastry blender.
3. In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.
4. Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1" thickness. Using a 2" biscuit butter, cut the dough into circles.
5. Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.
6. Bake 12-14 minutes or until golden brown. Serve warm.

whole wheat white flour, baking powder, salt, brown sugar, cinnamon, nutmeg, margarine, pumpkin puree, coconut milk

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