Small batch pumpkin biscuits for the coziest autumn days

Oh, fall is here, and I couldn’t be more excited! There’s just something magical about the crisp air, the colorful leaves, and the delightful scents wafting through your kitchen. One of my absolute favorite things to make as the temperatures drop are these small batch pumpkin biscuits. They’re fluffy, flavorful, and the perfect little treat to enjoy with your morning coffee or as an afternoon snack. Trust me, once you take that first bite, the warm, spiced goodness will transport you straight to a cozy autumn day.

Baking these biscuits brings back sweet memories of my childhood, when my family would gather around the kitchen, laughter and chatter filling the air. The smell of cinnamon and pumpkin would wrap around us like a warm hug, making our home feel inviting. And the best part? They take only about 35 minutes from start to finish, so you can whip up a batch any time the craving strikes. So, if you’re looking to add a little warmth to your fall celebrations, you’ve got to try these small batch pumpkin biscuits!

Why You’ll Love This Recipe

• Quick and Easy: With just 35 minutes from start to finish, you can enjoy warm, homemade pumpkin biscuits in no time!
• Perfectly Portion Controlled: This small batch recipe yields 12 biscuits, making it ideal for cozy mornings or small gatherings without the pressure of leftovers.
• Fluffy and Flavorful: The combination of canned pumpkin, warm spices, and a touch of sweetness creates a delightful flavor that screams fall!
• Versatile Treat: Enjoy them as a breakfast option, a delightful snack, or even as a side to your favorite soup or salad.
• Simple Ingredients: You likely have most of these ingredients in your pantry already, making it easy to whip them up anytime!
• Great for Sharing: These biscuits are perfect for sharing with friends and family, whether at a gathering or just to brighten someone’s day.

Ingredients List

Gathering the right ingredients is key to making these delicious small batch pumpkin biscuits. Here’s what you’ll need:

• 1 cup all-purpose flour: This is the base of your biscuits, providing structure and fluffiness.
• 1/2 cup canned pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. This adds moisture and that lovely autumn flavor.
• 1/4 cup sugar: A touch of sweetness to balance the spices and pumpkin.
• 1/4 cup unsalted butter, softened: This helps create a rich, tender biscuit. Let it sit out for a bit before you start baking!
• 1/2 cup milk: This keeps the dough moist and helps create that fluffy texture.
• 1 tablespoon baking powder: The secret to those lovely fluffy biscuits! This helps them rise perfectly.
• 1/2 teaspoon salt: A little salt enhances all the wonderful flavors.
• 1 teaspoon cinnamon: This warm spice is a must for that cozy fall flavor.
• 1/2 teaspoon nutmeg: Another classic fall spice that adds depth to your biscuits.

Having these ingredients ready to go will set you up for success in the kitchen. I promise, once you have them all out, the magic will happen in no time!

How to Prepare Small Batch Pumpkin Biscuits

Alright, let’s get those small batch pumpkin biscuits rolling! It’s time to bring that cozy fall vibe into your kitchen. Follow these steps, and you’ll have the most delicious biscuits in no time!

Step 1: Preheat Your Oven

First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures your biscuits start baking at the right temperature, giving them that lovely rise and fluffy texture. Just imagine the warm air circulating in your kitchen as those biscuits bake—can you smell it already? Yum!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your dry ingredients: 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Mixing these dry ingredients well is essential because it helps distribute the baking powder and spices evenly throughout the flour. You want a consistent mixture to ensure every biscuit is perfectly flavored!

Step 3: Combine Wet Ingredients

In another bowl, combine 1/2 cup of canned pumpkin puree, 1/4 cup of sugar, and 1/4 cup of softened unsalted butter. Using a hand mixer or a whisk, beat these ingredients together until you have a smooth and creamy mixture. This step is important because it helps to incorporate the butter into the pumpkin, creating a rich base for our biscuits. Trust me, the aroma of pumpkin and butter together is pure bliss!

Step 4: Combine Mixtures

Now, it’s time to bring it all together! Gradually add your dry ingredients to the pumpkin mixture, stirring gently until just combined. Then, slowly mix in 1/2 cup of milk. You’re looking for a dough that’s slightly sticky but holds its shape—if it feels too wet, add a little more flour, and if it’s too dry, a splash more milk should do the trick. The key here is to mix just until everything comes together; overmixing can lead to tough biscuits!

Step 5: Form Biscuits and Bake

Using a spoon or a cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving some space between each one. Bake them in your preheated oven for about 15-20 minutes or until they turn golden brown on the edges. The smell wafting through your home will be irresistible! To check for doneness, lightly press on the tops; if they spring back, they’re ready. Let them cool for a few minutes before serving, and prepare for compliments from everyone around!

Storage & Reheating Instructions

After you’ve enjoyed your delicious small batch pumpkin biscuits, you might have a few left over (if you’re lucky!). Here’s how to store and reheat them so they stay just as delightful as when they first came out of the oven!

Storing Your Biscuits

To keep your biscuits fresh, store them in an airtight container at room temperature. They’ll stay tasty for up to three days. If you want to enjoy them longer, you can freeze them! Just wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. Just make sure to label the bag with the date so you know when they were made.

Reheating Tips

When you’re ready to enjoy your stored biscuits, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C), then place the biscuits on a baking sheet and warm them for about 10 minutes. This method helps restore that lovely fluffy texture and warms them perfectly.

If you’re in a hurry, you can pop them in the microwave for about 15-20 seconds, but I recommend the oven for the best results. Just be careful not to overheat them in the microwave, or they might end up a bit rubbery!

With these simple storage and reheating guidelines, you can enjoy the cozy taste of your small batch pumpkin biscuits anytime the craving strikes!

Nutritional Information

Here’s a breakdown of the typical nutritional values for these delightful small batch pumpkin biscuits. Keep in mind that these values are estimates and can vary based on specific ingredients used.

• Serving Size: 1 biscuit
• Calories: 150
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 200mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 5g
• Protein: 2g

These small batch pumpkin biscuits are not only a tasty treat but also a comforting addition to your fall baking repertoire. Enjoy them knowing they’re a delightful balance of flavor and indulgence!

Tips for Success

Making the perfect small batch pumpkin biscuits is all about the little details! Here are some tried-and-true tips to ensure your biscuits turn out fluffy, flavorful, and absolutely delicious every time.

Use Room Temperature Ingredients

Before you start mixing, make sure your butter and milk are at room temperature. This helps them blend smoothly into the pumpkin mixture, creating a consistent dough that bakes evenly. I like to set them out for about 30 minutes before I begin. Trust me, it makes a difference!

Don’t Overmix the Dough

When combining your dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to tough biscuits instead of the light, fluffy texture you want. If you see a few flour streaks, that’s okay! They’ll bake up beautifully.

Experiment with Spices

If you’re feeling adventurous, don’t be afraid to tweak the spices! You can add a pinch of ginger or cloves for an extra kick, or even a dash of allspice for a unique twist. Just remember, start small; you can always add more, but you can’t take it out once it’s in!

Keep an Eye on Baking Time

Baking times can vary based on your oven, so start checking your biscuits a bit early. Look for a golden brown color around the edges and a springy texture when you gently press the tops. That’s your sign they’re ready to come out!

Let Them Cool Properly

After baking, let your biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and keeps them from getting soggy on the bottom. Plus, the smell of warm biscuits will be even harder to resist!

With these tips in your back pocket, you’re all set to create the most amazing small batch pumpkin biscuits that will warm your home and fill your heart with joy this fall. Happy baking!

FAQ Section

Can I use fresh pumpkin instead of canned?

Absolutely! Using fresh pumpkin can elevate your small batch pumpkin biscuits to a whole new level. Fresh pumpkin has a richer flavor and a creamier texture compared to canned pumpkin. Just make sure to cook and puree your pumpkin first. Roasting it is a fantastic way to bring out its natural sweetness. After cooking, let it cool before measuring it out for your recipe. While canned pumpkin is convenient, fresh pumpkin will give your biscuits an extra special touch that’s perfect for fall!

How do I know when the biscuits are done?

Knowing when your biscuits are perfectly baked is key! You’ll want to look for a lovely golden brown color on the edges. Give them a gentle press with your finger; if they spring back, they’re ready to come out of the oven. Another great trick is to use a toothpick—insert it into the center of a biscuit; it should come out clean or with just a few moist crumbs clinging to it. If you see wet batter, give them a couple more minutes. Trust me, those warm, fluffy biscuits are so worth the wait!

Can I freeze the biscuits?

Yes, you can absolutely freeze these small batch pumpkin biscuits! To maintain their quality, wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag or container. Be sure to label it with the date so you know when they were made. They’ll stay fresh for up to three months. When you’re ready to enjoy them, just thaw them in the refrigerator overnight and warm them up in the oven for that fresh-baked taste. It’s a perfect way to have a little fall treat on hand anytime!

What can I serve with these biscuits?

These small batch pumpkin biscuits pair beautifully with a variety of dishes! For breakfast, enjoy them with a smear of butter and your favorite jam or honey. They also make a delightful side to a warm bowl of soup, like butternut squash or creamy tomato. If you’re feeling indulgent, try serving them with a dollop of whipped cream cheese or even a spiced apple butter. And don’t forget a cozy cup of coffee or tea—there’s nothing quite like it on a chilly fall day!

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