{The obligatory early fall pumpkin post}

Pumpkins, pumpkins everywhere. And not a bite to eat.

Aww, baby Miles!

Natch.

I lied.

Big time.

Evidence: I am currently in the depths of an early fall pumpkin coma. Pumpkin oatmeal for breakfast, pumpkin pie sans crust after lunch. Pumpkin coffee mid-morning, with a taste of a pumpkin biscuit.

Yes, pumpkin biscuit.

I am hosting a Keurig Vue party via House Party this weekend, and I'm tying it together with the launch of BODYPUMP 83 at the gym. The theme is "Fall into Fitness - As Seasons Change, So Can You," and I've promised participants some healthy fall-inspired treats. There's going to be Chai-Spiced Apple Oatmeal Muffins and maybe some homemade granola in addition to what is now called a biscuit.

My original plan was to make a pumpkin scone, offering a lower-calorie alternative to Starbucks' 440-calorie behemoth, but what came out of the oven looked - and tasted more like a biscuit. Dense but flaky and not overwhelmingly sweet. Served with some cinnamon butter and maple syrup (and a cup of coffee), there's not much better on a crisp morning.

Pumpkin-Maple Biscuits

Adapted from MyRecipes.com

1.5 cups whole wheat flour
1 cup all-purpose flour
1/2 cup dark brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 cup Earth Balance or butter, cold
3/4 cup pumpkin puree
3/4 cup vanilla almond milk, divided
1 teaspoon maple extract
1 tablespoon turbanido or granulated sugar

In a bowl, mix flour, brown sugar, baking powder, 3/4 teaspoon cinnamon, and salt. Add Earth Balance or butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.

In a small bowl, whisk pumpkin, 1/2 cup almond milk and maple extract until well blended. Add to flour mixture and stir just until dough is evenly moistened. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into an 8-inch round about 1 inch thick. Using a biscuit cutter or drinking glass, cut into circles. Gently fold together dough bits, forming new round and cut more biscuits. Be mindful not to overwork the dough.

Separate biscuits and place on a lightly buttered 12- by 15-inch baking sheet.* Brush lightly over tops of biscuits with remaining milk. In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.

Bake at 375 degrees until scones are golden brown, 20 minutes. Transfer to a rack; serve warm or cool.

*At this point, if you want, you can put the biscuits in the freezer. To bake, remove tray from freezer, allowing biscuits to thaw as oven preheats. Bake as directed.