Pumpkin Biscuits

Pumpkin Biscuits

A yummy way to increase the Vitamin A in your diet.


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Serves: 16 person(s) Change

Preparation Time: 10 mins
Cooking Time: 12 mins

Yield: 16 x biscuits

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 1 Tbsp light margarine
  • 1/2 cup sugar
  • 1 Tbsp hot water (20 ml)
  • 1 egg
  • 1 cup cold cooked butternut squash or pumpkin, strained (6 oz)
  • 2 cup self-rising wheat flour (9 oz)

Directions: Standard directions Microwave directions

Preheat oven to 350°F.

Blend margarine and sugar with hot water. Beat in egg and squash. Stir in flour and mix until no dry areas are left.

Using two spoons drop mixture onto a greased biscuit tray. Bake in preheated oven for 10 to 12 minutes.

Prepare as directed but place 4 at a time on paper towel on a microwave dish at least 1/2-inch apart.

Bake on HIGH for 1-1/2 to 2 minutes or until dry and puffy. Rotate every 30 seconds if no turn table.

Remove and cool on a wire rack.


If preferred, replace the egg with an equivalent amount of yolk-free egg substitute.

Ingredient suggestion is not included in the nutritional analysis.


Biscuits may be frozen and reheated in an oven or microwave oven.

Nutritional Info (per serving)

CALORIES 91 cals
Kilojoules 379 kJ
Fat 0.6 g
Saturated Fat 0.1 g
Cholesterol 12 mg
Sodium 203 mg
Carbohydrates 19.4 g
Fiber 0.4 g
Total Sugars 6.3 g
Protein 2.1 g
Calcium 57.0 mg
Note: A dash indicates no data is available.