Pumpkin Spice English Muffins – Delicious English muffins with pumpkin baked right in. These have the perfect blend of spices including cinnamon. Make these your perfect fall breakfast.
These english muffins are perfect. Slathered with apple butter, butter, peanut butter, jelly. What else would be a good topping? Those are our favorites. I love all the little crannies. Mmm…toasted they’re the best.
We all know the famous ones you buy at the store, right? Well they typically have several seasonal varieties. I figured why not try to make them at home like I do most things.
The results were great so I though I’d share them with you. Don’t let the fact that these have yeast scare you. These are very simple to make. They take a little time but the effort is simple.
You can choose if you want to use a round biscuit cutter or you can just mold them with your hands. I’ve done both ways. And even if a little misshapen they’re still awesome!
I made these while the kids were at school the one day and when they came home I had the perfect afternoon snack waiting for them. And they’re healthy too. They’re made with half whole wheat, half all purpose. And with the pumpkin kicked in I practically call them a vegetable.
REASONS TO LOVE ‘EM:
- Made with whole wheat
- Low fat
- Low sugar
- Perfect for breakfast or lunch.
- They freeze beautifully.
- Sprinkle a little brown sugar and cinnamon on them. Pop them in the oven to warm and have them as dessert.
I hope I’ve give you enough reasons to try them. Let me know if you do!
Thanks for being here friends!
Til we meet and eat again,
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Pumpkin Spice English Muffins
- 1 3/4 cups warm milk 110-115 degrees
- 3 tablespoons butter softened
- 1 egg lightly beaten
- 2 tablespoons sugar
- 1 1/4 teaspoon salt
- 2 teaspoon instant yeast
- 2 1/2 cups all purpose flour
- 2 cups whole wheat flour
- 1/2 cup 100% pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- cornmeal or semolina for dusting
- Combine all of the ingredients (except the semolina or cornmeal) in a mixing bowl.
- Note: This is a very soft dough.
- Using a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny, about 5 minutes at medium high speed. The dough will be very stretchy. If you have a bread machine use the dough cycle.
- Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy, about 1 to 2 hours.
- Prepare your griddle(s). You can use an electric griddle, stove top griddle or frying pan. Sprinkle with semolina or cornmeal. If you're using a griddle or frying pan that's not well-seasoned spray it with non stick vegetable oil spray first, before adding the semolina or cornmeal.
- Gently deflate dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. Or use a round biscuit cutter for smoothest results.
- Sprinkle a baking sheet heavily with semolina or cornmeal. Place the muffins on the sheet. Sprinkle the tops with additional semolina or cornmeal. Cover the muffins with a towel. Let them rest for 20 minutes. They will puff up a bit.
- Meanwhile preheat griddle to medium-low heat. Increase heat to medium and place muffins on griddle. Cook muffins for 7-10 minutes. Flip and cook for an additional 7-10 minutes. Ideal way to check for doneness is with thermometer. It should read 200 degrees. If outsides get too dark before insides are cooked just pop them in the oven at 400 degrees for several minutes.
- Remove and let cool a few minutes before serving.
Recipe adapted from: King Arthur Flour
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