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Cinnamon Crunch Pumpkin

Cinnamon Crunch Pumpkin Bliss: Cozy Cathead Biscuits Recipe

These Cinnamon Crunch Pumpkin Cathead Biscuits are a delightful addition to your fall breakfasts, featuring a crunchy exterior and soft interior topped with sweet cinnamon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups Cake Flour Can be made at home using all-purpose flour and cornstarch.
  • 1 cup All-Purpose Flour Main structure for the biscuits.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 tbsp Baking Powder Ensure it's fresh for the best rise.
  • 1 tsp Baking Soda Works with acidic ingredients.
  • 1 tbsp Pumpkin Pie Spice or Cinnamon Adjust according to taste.
  • 1 tsp Salt Essential for balancing sweetness.
  • 1/2 cup Salted Butter Unsalted butter can be used for salt control.
  • 1 cup Pumpkin Puree Avoid using pumpkin pie filling.
  • 1/2 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1/2 cup Greek Yogurt or Sour Cream Use plant-based yogurt for dairy-free option.
  • 1 tbsp Vanilla Bean Paste or Extract Regular vanilla extract works in a pinch.
  • 1/2 cup Brown Sugar Can substitute with granulated sugar.
For the Whipped Maple Butter
  • 1/2 cup Room Temperature Butter Start with soft butter.
  • 1/4 cup Maple Syrup May substitute with honey or agave syrup.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Whisk
  • scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, combine the pumpkin puree, buttermilk, Greek yogurt, and melted butter, mixing until smooth. Add in the vanilla extract.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Using a scoop, drop generous dollops of dough onto the prepared baking sheet, spacing them apart.
  6. Generously sprinkle a cinnamon-sugar topping over the biscuit dough.
  7. Bake the biscuits for 15-20 minutes, or until golden brown with crispy edges.
  8. While the biscuits are baking, prepare your whipped maple butter by beating the room temperature butter until fluffy, then gradually adding maple syrup.
  9. Let the biscuits cool slightly before serving warm with whipped maple butter.

Nutrition

Serving: 1biscuitCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 700IUCalcium: 50mgIron: 1mg

Notes

Keep your butter and pumpkin puree chilled for best results. Store leftovers in an airtight container where they can maintain freshness.

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