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Gluten-Free Pumpkin Chia Breakfast Biscuits
Original recipe: 8 servings · Prep: 15 min · Cook: 20 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished May 12, 2026 | Updated Oct 21, 2026
American-Inspired
50 mins
gluten-freebreakfasteasy-recipes
Pumpkin, eggs, gluten-free oat flour and chia seeds form eight breakfast biscuits finished with almond butter drizzle. Rest the dough for five minutes before baking and cool briefly before drizzling. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 15 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
50 min
Servings
8
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
8
- 1 cup canned pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free oat flour
- 1/4 cup chia seeds
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup almond butter (for drizzle)
- 2 teaspoons warm water (to thin almond butter for drizzle)
Instructions
-
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, whisk together pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
-
In a separate bowl, combine gluten-free oat flour, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and salt.
-
Gradually incorporate the dry ingredients into the pumpkin mixture, stirring until a thick dough forms. Let rest for 5 minutes to allow chia seeds to absorb moisture and bind the dough.
-
Scoop 8 evenly sized mounds of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
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Bake for 18-20 minutes, or until biscuits are set and a toothpick inserted in the center comes out clean.
-
While baking, mix almond butter with warm water to achieve a smooth, pourable drizzle consistency.
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Cool biscuits briefly on a wire rack after baking.
-
Drizzle the almond butter mixture over each biscuit before serving.
-
Refrigerate cooled biscuits and almond butter drizzle promptly in separate covered containers and use within 4 days. Add the drizzle when serving.
Tips
Keep the specified maple syrup rather than substituting an unspecified sweetener. Rest the mixed dough for five minutes and shape eight evenly sized biscuits.
Frequently Asked Questions
- Why does the dough rest?
- The five-minute rest gives the chia seeds time to absorb moisture before the eight biscuits are shaped.
- How is the drizzle made?
- Mix the listed one-third cup almond butter with two teaspoons warm water, then drizzle over the biscuits after their brief cooling period.
Storage
Refrigerate cooled biscuits and almond butter drizzle promptly in separate covered containers and use within 4 days. Add the drizzle when serving.
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