Ingredients

• 1 cup non-fat milk
• 1 tsp Vinegar
• 1 cup Whole Wheat Flour or Organic Whole Wheat Flour
• 1 cup Unbleached White All-Purpose Flour
• 2 Tbsp Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Nutmeg
• 2 Tbsp Butter unsalted cold, cut into small pieces
• 1 cup Canned Pumpkin not pie filling

Instructions

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. In a measuring cup add milk and vinegar; mix until combined; set a side.
4. In a large bowl; mix together whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt and nutmeg. Add butter and with a back of a fork, break the butter until the flour resembles course crumbs.
5. In a medium bowl, add milk mixture and pumpkin. Whisk together until combined. Pour pumpkin mixture into flour mixture and stir until just combined. Do not over stir.
6. Drop about ⅓ cup of batter about 2" apart onto prepared baking sheet. Bake in oven for 12 - 15 minutes, until lightly golden brown. Let cool for 5 minutes, serve warm.
7. Serve with honey butter or a drizzle of honey.
8. Can be frozen for up to 3 months.