alive logo

Pumpkin Biscuits with Blackberry-Chia Jam

Serves 10.


    Consider these a cross between biscuits and muffins. The great thing about baking them in muffin cups is you don’t have to worry about rolling out the dough and then cutting it into circles. The chia-thickened blackberry jam offers a healthier spread option than typical sugar-laden jams.


    Pumpkin Biscuits with Blackberry-Chia Jam


    Blackberry-Chia Jam
    • 2 cups (500 mL) blackberries
    • 3 Tbsp (45 mL) black chia seeds
    • 3 Tbsp (45 mL) pure maple syrup
    • 1 Tbsp (15 mL) fresh lemon juice
    • 2 cups (500 mL) whole wheat pastry flour, spelt flour, or gluten-free all purpose flour
    • 2 tsp (10 mL) baking powder
    • 1/2 tsp (2 mL) salt
    • 1 tsp (5 mL) cinnamon
    • 1/2 tsp (2 mL) ground ginger
    • 1/4 tsp (1 mL) nutmeg
    • 1/3 cup (80 mL) cold unsalted butter, chopped
    • 1/2 cup (125 mL) buttermilk
    • 3/4 cup (180 mL) pure pumpkin purÈe
    • 3 Tbsp (45 mL) pure maple syrup


    Per serving:

    • calories214
    • protein5g
    • fat8g
      • saturated fat4g
      • trans fat0g
    • carbohydrates33g
      • sugars10g
      • fibre7g
    • sodium133mg



    Place blackberries in small saucepan over medium heat until they begin to break down, about 5 minutes. Stir in chia seeds, maple syrup, and lemon juice; heat for another 2 minutes. Use potato masher or fork to gently mash the mixture. Remove from heat and let cool. Jam will thicken upon cooling.


    To make biscuits, preheat oven to 400 F (200 C). Grease 10 standard-sized muffin cups. Using food processor, pulse together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pulse in butter until butter is no larger than small peas. You can also do this in a bowl with a pastry cutter or using two forks. Place mixture in large bowl.


    In separate bowl, stir together buttermilk, pumpkin pureu0301e, and maple syrup. Add wet ingredients to dry ingredients, and mix gently until a dough forms. Turn dough out onto floured work surface and knead just until dough forms a ball (donu2019t overwork), adding additional flour to work surface as needed.


    Divide dough among muffin cups and bake for 20 minutes, or until tops are nicely golden. Let cool several minutes before unmoulding.


    Serve warm with Blackberry-Chia Jam.



    SEE MORE »
    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.