Mini Pumpkin Biscuits

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup pureed pumpkin
1/4 cup firm tofu
2 tablespoons maple syrup
4 tablespoons soy milk

Preheat oven to 425�F. 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.