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Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter

Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter

Enjoy warm and fluffy Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter for a delightful fall breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups Cake Flour Use homemade cake flour if preferred.
  • 1 cup All-Purpose Flour
  • 1 tablespoon Granulated Sugar Can be reduced for less sweetness.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice or Cinnamon Use additional cinnamon for more spice.
  • 1 teaspoon Salt
  • 1/2 cup Salted Butter Cold butter is essential for texture.
  • 1 cup Pumpkin Puree
  • 3/4 cup Buttermilk Homemade buttermilk can be made using milk and vinegar/lemon juice.
  • 1/2 cup Greek Yogurt or Sour Cream
  • 1 teaspoon Vanilla Bean Paste or Extract
  • 1/2 cup Brown Sugar
  • 1/4 cup Maple Syrup Used for the whipped butter.
For the Topping
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Ground Cinnamon

Equipment

  • mixing bowl
  • Baking Sheet
  • Pastry Cutter
  • Hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (218°C).
  2. 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.
  3. Add the cold, cubed salted butter to the dry ingredients and mix until it resembles coarse crumbs with pea-sized butter pieces.
  4. Gently stir in the pumpkin puree, buttermilk, Greek yogurt, and vanilla bean paste until just combined.
  5. Drop generous portions of the dough onto a lined baking sheet, leaving space between each biscuit.
  6. In a small bowl, combine the granulated sugar and ground cinnamon. Generously sprinkle this topping over the biscuit dough.
  7. Bake for 15 to 20 minutes until golden brown and crisp on top.
  8. Prepare the whipped maple butter by beating the softened butter and gradually adding maple syrup until smooth.
  9. Once baked, let the biscuits cool slightly before serving with whipped maple butter.

Nutrition

Serving: 1biscuitCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 550IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Best served warm, fresh from the oven with whipped maple butter for maximum delight.

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