Mini Pupkin Biscuits

2 c Wholewheat flour

1 ts Cinnamon

1/2 ts Ginger

1/4 ts Nutmeg

1/2 ts Salt

2 ts Baking powder

1/2 c Pureed pumpkin

1/4 c Firm silken tofu

2 tb Maple syrup

4 tb Soy milk

Preheat oven to 425F. Mix together the first 6 ingredients & set aside. Blend together the pumpkin, tofu & maple syrup until smooth. Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to 3/4" thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately.