Pumpkin Spice Drop Biscuits

A declining metabolism isn’t a part of getting older like many people think. It’s a result of lifestyle changes, not genetics or age. As we enter our 30s, 40s and beyond, we get busy with lives. We don’t have as much free time for ourselves and we can’t do as many activities or workout as often. Jobs get in the way and after all that, we tend to sit more and sleep less.

Often once the pounds start to come on, we begin the diet cycle which causes more muscle loss and changes in how we look. This perfect storm causes both lowered calorie burn and loss of muscle mass with further reduces calorie burning. <— This is what causes the “middle age spread” not your age itself. If you take a 60 year old and compare them to a 25 year old with the same muscle, body fat and other stats, you’ll find their metabolisms are pretty identical.

If you work on building muscle or retaining the muscle that you have over the years, you won’t see major changes in metabolism. This is why it’s so important that you lift weights. If you have a good amount of muscle, your body not only looks awesome but you burn more calories and you get to eat more. Plus you get bragging rights with your friends that you can eat like a horse without gaining and make them jealous. 😉

You could dazzle friends with pumpkin spice biscuits at breakfast, or have strawberry shortcake after dinner with them. I I made a strawberry shortcake the other night using a pumpkin spice biscuit, nonfat greek yogurt, and a mountain of delicious fresh strawberries. I also was able to finally use the last of the canned pumpkin I had left from the Vegan Coffee Cake (to DIE for!) and Pumpkin Cinnamon Rolls (a close second).

Pumpkin Spice Drop Biscuits Pumpkin Spice Drop Biscuits

  • 2 cups (255g) all purpose flour
  • 2 1/2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 Tbsp baking stevia
  • 3/4 cup (180g) canned pumpkin
  • 5 Tbsp (60g) butter flavored shortening
  • 1/3 cup unsweetened cashew or almond milk
  • 1 Tbsp white vinegar

Preheat oven to 400 degrees. Measure your dry ingredients into a large bowl. Add the wet ingredients and mix with a fork until it starts to form into a ball. Keep stirring until the shortening and other ingredients are well incorporated.

Use an ice cream scoop to measure and drop the biscuits onto a non-stick cookie sheet. I have a scoop from Pampered Chef that was perfect for this. After you’ve dropped all the biscuits onto the sheet, lightly press the tops down to make them more biscuit shaped instead of ice cream shaped.

Bake at 400 degrees for 14 – 15 minutes. Remove from oven and cool slightly before serving.

Makes 12 biscuits at 125 calories per biscuit – 2g protein, 18g carbs, and 5g fat.

For a quick and easy strawberry shortcake, just slightly warm one of the biscuits and split it open. Top it with fresh strawberries and greek yogurt. You could even get crazy and shave a little bit of chocolate on top or add in a few chocolate chips. Easy and much better for you than the ice cream and whipped cream version.

If you’re looking for more pumpkin recipes, try the pumpkin spice donuts, overnight oats, or even the pumpkin bowlcake. Embarrassingly there are tons more pumpkin recipes so feel free to search. 😉

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