As the leaves begin to change, a cozy aroma starts to waft through my kitchen, and that’s when I know it’s time to whip up my favorite Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter. This easy pumpkin biscuit recipe perfectly captures the essence of fall, offering a warm and inviting breakfast that feels like a big hug on a chilly morning. With their fluffy interior and crispy exterior, these rustic biscuits promise to be a crowd-pleaser, making them ideal for brunch or a simple treat alongside your morning coffee. Plus, the addition of whipped maple butter elevates each bite to another level of deliciousness! Ready to embrace fall flavors with me? Let’s dive into this scrumptious recipe!
Why Make Cinnamon Crunch Pumpkin Biscuits?
Unbeatable Flavor: The sweet cinnamon crunch topping combined with pumpkin puree creates a flavor explosion that’s irresistible.
Easily Whipped Up: An easy pumpkin biscuit recipe that requires minimal effort and can be prepared in under 30 minutes.
Versatile Treat: Perfect for breakfast, brunch, or an afternoon snack, these rustic biscuits satisfy any craving, ensuring you impress family and friends.
Cozy Autumn Vibes: Bringing the essence of fall into your kitchen, they pair beautifully with warm drinks like coffee or tea.
Perfect for Meal Prep: These biscuits can be made ahead and stored, making them a smart choice for busy mornings or cozy gatherings. If you’re looking to add some variety, don’t forget to check out my Garlic Butter Shrimp for a delightful contrast!
Cinnamon Crunch Pumpkin Cathead Biscuits Ingredients
For the Biscuits
- Cake Flour – Provides lightness and tenderness. Use homemade cake flour if preferred.
- All-Purpose Flour – Gives structure to the biscuits.
- Granulated Sugar – Adds sweetness. Can be reduced for less sweetness.
- Baking Powder – A leavening agent to help biscuits rise.
- Baking Soda – Provides lift and helps with browning.
- Pumpkin Pie Spice or Cinnamon – Adds warm, fall flavor. Use additional cinnamon for more spice.
- Salt – Enhances flavors.
- Salted Butter – Adds richness and contributes to flakiness. Cold butter is essential for texture.
- Pumpkin Puree – Moisture and flavor base, creating the distinctive pumpkin taste.
- Buttermilk – Adds tanginess and reacts with baking soda for leavening. Homemade buttermilk can be made using milk and vinegar/lemon juice.
- Greek Yogurt or Sour Cream – Provides creaminess and moisture.
- Vanilla Bean Paste or Extract – Enhances flavor profile.
- Brown Sugar – Adds depth of flavor and moisture.
- Maple Syrup – Used for the whipped butter, adds sweetness and complements the biscuit flavors.
For the Topping
- Granulated Sugar – Sweetens and aids in crunchiness.
- Ground Cinnamon – A warm spice that elevates the topping.
These Cinnamon Crunch Pumpkin Cathead Biscuits will warm your home with their delightful aroma!
Step‑by‑Step Instructions for Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
Step 1: Preheat Oven
Begin your baking journey by preheating your oven to 425°F (218°C). This high temperature is essential for achieving those perfect golden-brown biscuit tops. While the oven warms, gather your mixing bowls and measuring cups for the upcoming steps.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, granulated sugar, and salt until thoroughly incorporated. This mixture forms the fluffy foundation for the Cinnamon Crunch Pumpkin Cathead Biscuits. Make sure there are no clumps to ensure even baking.
Step 3: Cut in Butter
Next, add the cold, cubed salted butter to the dry ingredients. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs with pea-sized butter pieces scattered throughout. This step is crucial for achieving that flaky texture we love in biscuits.
Step 4: Add Wet Ingredients
Now, gently stir in the pumpkin puree, buttermilk, Greek yogurt, and vanilla bean paste until just combined. Be cautious not to overmix, as this can lead to dense biscuits. The dough should be slightly sticky but hold together well, embodying the comforting essence of autumn.
Step 5: Shape Biscuits
Using a large scoop or spoon, drop generous portions of the dough onto a lined baking sheet. Avoid rolling out the dough; embracing its rustic shape enhances the charm of your Cinnamon Crunch Pumpkin Cathead Biscuits. Leave a bit of space between each biscuit to allow for rising.
Step 6: Prepare Topping
In a small bowl, combine the granulated sugar and ground cinnamon until well mixed. Generously sprinkle this sweet topping over the biscuit dough, ensuring that each biscuit is adorned with a delightful crunch. This cinnamon sugar layer brings warmth and sweetness to every bite.
Step 7: Bake
Carefully place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Watch closely as the biscuits rise and turn a beautiful golden brown. They are done when the tops are crisp, and the insides are soft, warm, and fluffy—a wonderful contrast to the crunchy topping.
Step 8: Make Whipped Maple Butter
While the biscuits are baking, prepare the whipped maple butter. In a medium bowl, beat the softened butter with a hand mixer until fluffy and creamy. Gradually add maple syrup, mixing until fully incorporated and smooth. This buttery topping will elevate your biscuits to a new level!
Step 9: Serve
Once baked, remove the biscuits from the oven and let them cool slightly before serving. These Cinnamon Crunch Pumpkin Cathead Biscuits are best enjoyed warm, generously spread with your indulgent whipped maple butter. Pair with a warm beverage for the perfect autumn treat!
Make Ahead Options
These Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter are perfect for busy mornings! You can prepare the biscuit dough up to 24 hours in advance by assembling it and storing it in the refrigerator. Just be sure to cover the dough tightly to prevent it from drying out. When you’re ready to bake, simply scoop the dough onto a baking sheet, sprinkle with cinnamon sugar, and bake as directed. The whipped maple butter can also be made up to 3 days ahead and stored in the fridge; just give it a quick stir before serving to restore its creamy texture. Enjoy the convenience of these delicious biscuits with minimal effort on busy days!
Cinnamon Crunch Pumpkin Cathead Variations
Feel free to add your personal touch to these delicious biscuits, making them your own unique creation!
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Dairy-Free: Substitute butter with coconut oil and buttermilk with almond milk mixed with vinegar for a dairy-free option. This will add a subtly sweet note to the biscuits.
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Spice it Up: Add chopped candied ginger or a pinch of cayenne pepper to the dough for an unexpected zing. Just a touch will transform the flavor profile and keep your guests guessing the secret ingredient!
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Sweetener Swap: Use maple sugar instead of granulated sugar for a richer flavor. The natural sweetness amplifies the warm tones of the pumpkin and spice, creating an inviting aroma.
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Add-Ins Delight: Toss in chocolate chips, dried cranberries, or toasted pecans for added texture and flavor. These enhancements bring exciting surprises to each bite, making every morsel a delight.
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Gluten-Free: Replace all-purpose and cake flours with a gluten-free baking blend. This keeps the biscuits fluffy while accommodating gluten sensitivities, ensuring everyone can enjoy this delectable treat.
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Flavorful Glaze: Drizzle with a spiced maple glaze instead of whipped butter for a real treat. Simply combine powdered sugar with maple syrup and a hint of cinnamon to elevate the sweetness.
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Herb Twist: Incorporate finely chopped fresh sage or thyme into the dough for an herbaceous surprise! This savory addition can balance the sweetness and deepen the biscuit’s overall flavor.
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Pumpkin Butter Pairing: Serve alongside pumpkin butter for an extra layer of pumpkin goodness. This complements the flavors wonderfully and makes every bite even more indulgent! Check out my Slow Cooker Pumpkin Butter for a fantastic recipe to try.
Expert Tips for Cinnamon Crunch Pumpkin Cathead Biscuits
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Measure Accurately: Use a kitchen scale or proper measuring cups to ensure perfect proportions, as incorrect measurements can lead to dense biscuits.
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Cold Butter is Key: Always use cold, cubed butter. This crucial step ensures a flaky texture in your Cinnamon Crunch Pumpkin Cathead Biscuits.
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Embrace the Rustic Style: The beauty of cathead biscuits lies in their unrefined shape. Don’t roll the dough; just drop it for a delightful rustic appearance.
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Watch Your Bake Time: Keep a close eye on the biscuits towards the end of baking. Remove them once they’re golden brown for the best flavor and texture.
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Serve Fresh: These biscuits are best served warm, so enjoy them straight out of the oven with the whipped maple butter for maximum delight!
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Experiment with Flavors: Feel free to try different spices in the biscuit dough, like nutmeg or ginger, to make your Cinnamon Crunch Pumpkin Cathead Biscuits unique!
How to Store and Freeze Cinnamon Crunch Pumpkin Cathead Biscuits
Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days to maintain their pleasant texture and flavor.
Fridge: If you need to keep them longer, refrigerate the biscuits in a sealed container for up to 5 days. Reheat briefly in the oven to revive their warmth and crispiness.
Freezer: For longer storage, freeze unbaked dough portions in an airtight container or freezer bag for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
Reheating: To enjoy your Cinnamon Crunch Pumpkin Cathead Biscuits, reheat in a 350°F (175°C) oven for about 5-10 minutes until warmed through and the topping remains crunchy.
What to Serve with Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
These delightful biscuits create the perfect canvas for a heartwarming autumn breakfast, filled with rich flavors and crunch.
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Fresh Fruit Salad: A medley of crisp apples, juicy pears, and vibrant berries adds a refreshing balance to the sweet biscuits, providing a burst of natural flavors.
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Maple Bacon: The savory, smoky crunch of maple-glazed bacon contrasts beautifully with the sweetness of the biscuits, making every bite a delicious experience.
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Spiced Chai Latte: The warm spices of chai complement the pumpkin and cinnamon, creating a cozy sipping experience that enhances the heartiness of the biscuits.
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Creamy Scrambled Eggs: Fluffy, subtly seasoned eggs add protein to your meal, making it satisfying and delicious, while their creaminess pairs perfectly with the biscuit’s texture.
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Pumpkin Spice Yogurt Parfait: Layered with granola and spiced yogurt, this parfait adds a touch of creamy, crunchy goodness, echoing the flavors of the biscuits.
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Hot Apple Cider: A warm glass of spiced apple cider envelops you in autumn flavors, enhancing the cozy atmosphere created by the biscuits’ indulgent sweetness. Enjoy it as a delightful side!
Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter Recipe FAQs
How do I choose ripe pumpkin for this recipe?
Absolutely! When selecting pumpkin for your Cinnamon Crunch Pumpkin Cathead Biscuits, look for pumpkins that feel heavy for their size, with a hard surface and vibrant color. Avoid pumpkins with soft spots or blemishes. A sugar pumpkin or pie pumpkin is ideal as they have the right sweetness and texture.
How should I store the finished biscuits?
For optimal freshness, store your finished biscuits in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to 5 days. Just remember to reheat them in the oven for a few minutes to restore their delightful crispness!
Can I freeze the dough for later use?
Absolutely! To freeze the unbaked Cinnamon Crunch Pumpkin Cathead Biscuits dough, scoop out portions onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls into an airtight container or freezer bag. They can stay in the freezer for up to 2 months. To bake, simply add a few extra minutes to the baking time and enjoy warm biscuits fresh from the oven!
What if my biscuits turn out dense?
If you find your biscuits are dense, they may have been overmixed or you may have compacted the flour when measuring. To prevent density, mix only until the ingredients are just combined and ensure you’re using a light hand with the measuring cups. Sifting the flours before mixing can also help incorporate air into the batter for fluffier biscuits.
Can I make these biscuits gluten-free?
Very! You can substitute the cake flour and all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check that your other ingredients, like baking powder and baking soda, are also gluten-free. Enjoy experimenting with this recipe to meet your dietary needs!
Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
Ingredients
Equipment
Method
- Preheat your oven to 425°F (218°C).
- In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, granulated sugar, and salt until thoroughly incorporated.
- Add the cold, cubed salted butter to the dry ingredients and mix until it resembles coarse crumbs with pea-sized butter pieces.
- Gently stir in the pumpkin puree, buttermilk, Greek yogurt, and vanilla bean paste until just combined.
- Drop generous portions of the dough onto a lined baking sheet, leaving space between each biscuit.
- In a small bowl, combine the granulated sugar and ground cinnamon. Generously sprinkle this topping over the biscuit dough.
- Bake for 15 to 20 minutes until golden brown and crisp on top.
- Prepare the whipped maple butter by beating the softened butter and gradually adding maple syrup until smooth.
- Once baked, let the biscuits cool slightly before serving with whipped maple butter.
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