Fill the bread basket with a batch (or two) of these easy Pumpkin Biscuits. You can make them in the oven or enjoy the ease and novelty of air fryer biscuits.
In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a large bowl, whisk together the pumpkin puree, egg, milk, and oil.
Pour the dry mixture over the wet and fold gently to combine.
To bake in the air fryer:
Cut a piece of parchment paper to fit the basket of the air fryer. Preheat the air fryer to 400 degrees.
Remove the basket and line the bottom with the parchment paper. Spoon the batter into 6 large portions on the paper. Insert the basket and bake until golden brown, 9 to 10 minutes. Cool on a wire rack prior to serving.
To bake in the oven:
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Spoon the batter into 6 large or 12 small portions on the prepared baking sheet. Bake until golden brown, 10 to 12 minutes. Cool on a wire rack prior to serving.
Notes
Nutritional values are approximate and are based on making 12 biscuits from the recipe. Use within 4 days.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.To make these biscuits gluten-free: This recipe has been tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Mix. You may need to increase the bake time; check for doneness and add a minute or two if needed.